Questions on Traditional Flavor Yogurt Starter

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• From Jeanne at 12/7/10 12:05 PM
  • Can this type of yogurt starter be used with raw milk?
  • Yes, this yogurt starter can be used with raw milk. We would recommend using the freshest possible raw milk though when making yogurt. As the milk ages, the level of bacteria in the milk builds and can compete with the yogurt starter. If too much milk bacteria is present, it can cause the yogurt starter not to work properly.
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• From henry at 1/16/11 10:46 AM
  • can i use a probiotic capsule in the reciept?
  • No, you should not use a probiotic capsule in the yogurt. The yogurt culture you are using is itself a probiotic composite, with specific bacteria selected for best results. The bacteria in the probiotic capsule may or may not be the same strains. In any case, you will not be adding any benefit to the culture with the capsule, and you may actually damage the yogurt culture if there are competing bacteria.
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• From Kristy at 8/13/11 2:40 PM
  • Can you use this with goat's milk?
  • Yes, you can use any of our yogurt starters with goat milk.
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• From Larissa at 9/10/11 6:49 PM
  • How many packets do you get for $6.99?
  • $6.99 is one packet. Each packet can culture between 4 quarts to eight gallons of milk, depending on how you use it.
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• From CYNTHIA at 10/7/11 9:48 AM
  • How long can a batch of this yougert, prepared with goats milk, be stored in the refrigerator? How should it be stored to obtain best results? Type of container? I only eat a small amount at a time.
  • When stored in a closed container, yogurt is usually good in the refrigerator for at least a week or two - pretty much the same as yogurt from a store. With this direct-set yogurt, it's possible to make only a small amount at a time. You can use 1/8 tsp to set up just 3 cups instead of a full quart, and it should work pretty well.
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• From Leslie at 12/24/11 6:56 PM
  • What types of milk are eligible for this starter?
    Thanks for whatever you can help with.
    Thanks Again,
    Leslie
  • You may use any milk (cow, goat etc.). The starter may also be used with alternative milks like almond, coconut, soy, rice etc.
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• From Mary at 2/7/12 3:20 PM
  • Can I use some of the yogurt made with this starter, to start a new batch of yogurt?
  • Direct set cultures such as this one cannot generally re-culture a new batch. They may potentially do one or two batches, but usually nothing beyond that.
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• From Kathy at 2/25/12 9:49 AM
  • Will this work with coconut milk?
  • Yes, it will. You can find instructions for coconut milk yogurt here: http://www.culturesforhealth.com/make-coconut-milk-yogurt-recipe Enjoy!
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• From Kathy at 2/27/12 5:03 PM
  • I love the yogurts which have cream on top. I love a rich yogurt. Is it possible to create such a yogurt as this with this product?
  • Absolutely. Just use a whole, unhomogenized milk, and the cream will rise to the top as it cultures.
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• From nicole at 3/27/12 1:50 PM
  • I have made this twice now. The first time I used whole organic milk and it turned out pretty well, my family liked it. The second time of trying it I used raw milk and I was excited to see how firm it was but as we began to eat it realized it has little clumps or lumps in it. Do you know what happened or why it did this?
    
    Also it says to keep at 110 for 7-8 hours but can we do longer? Does it benifit to do longer? We do like a firm yogurt.
  • The lumps can be caused by a number of factors. Test your appliance to make sure it is maintaining 110ºF. If the temperature is too low, the resulting yogurt may be lumpy.
    
    Culturing for too little time, especially with new yogurt cultures, can also make a difference in consistency. A longer culturing time is fine, and might make a difference in thickness with the first few batches, just make sure you keep an eye on the yogurt. If it cultures too long, it can separate into curds and whey.
    
    When using raw milk, use the freshest milk possible, so that the bacteria in the milk do not outcompete the bacteria in the yogurt culture.
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