Questions on Mild Flavor Yogurt Starter Culture

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• From Debby at 3/10/2018 3:48 PM
  • Can raw goat milk be used with this starter?
  • Yes! https://www.culturesforhealth.com/learn/yogurt/make-direct-set-raw-milk-yogurt/ Let us know if you have any questions!
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• From Corinne at 4/21/2017 6:54 AM
  • This mild flavor yogurt starter turned out delicious! Is there a reusable culture you sell that is comparable in flavor to this one?
  • The most comparable option would be our Bulgarian Yogurt Starter Culture as it is mild, has a thicker consistency, and is an heirloom (re-usable) variety.
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• From Ann at 1/2/2015 6:54 PM
  • If I want a smaller batch can I use half a packet and reserve the other half for future use?
  • It is very difficult to measure smaller amounts of the starter. We recommend making up the full recipe and storing the extra yogurt. It will keep in the refrigerator for 2-3 weeks, and up to 3 months in the freezer.
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• From kathy at 7/9/2014 10:28 AM
  • Does this contain any yeasts, or just culturing bacteria and is there a difference when it comes to yogurt?
  • The starter includes no yeast but has the following bacteria: Bifidobacterium lactis, Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus delbrueckii subsp. lactis, Streptococcus thermophilus.
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• From Ashley at 11/11/2013 12:58 PM
  • I am considering this yogurt starter and the Euro Cuisine yogurt maker, but my question is can I use raw milk using these two products?
  • Yes, you can use raw milk with the mild flavor starter in a yogurt maker. However, if you are looking to maintain the beneficial bacteria in raw milk, then you must be sure to never let the milk or temperature of the yogurt maker get above 110º.
    
    See our Learn to Make Yogurt page under the Raw Milk Yogurt section: http://www.culturesforhealth.com/yogurt
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• From Melissa at 11/6/2013 8:20 PM
  • Can these be used in the Cuisinart yogurt maker? The directions on it say to dump everything in and turn it on. I have only used the Euro Cuisine where you pre heat to 180ºF then cool and incubate. Thanks.
  • According to the instructions for this particular yogurt maker, yes, it can be used with our cultures. Since we recommend heating the milk and cooling it, Cuisinart instructs the user to do this and then subtract 1-2 hours from the total fermentation time.
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• From Jeanine at 4/9/2013 1:19 PM
  • Could you make more yogurt from the starters if you used some of the yogurt you made? I've seen recipes that make yogurt from milk and a carton of yogurt from the store. I was wondering if I could do the same thing with this, but I understand if it can't be done with the powder starter. Thanks.
  • The distributor of the Vegan Yogurt Starter indicates this is not a reculturable starter. Vegan milks do not provide the lactose necessary for the bacteria to reproduce, so you likely would not be able to make more than one or two additional batches.
    Eventually, a new direct-set starter must be used.
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• From Yvonne at 11/29/2012 10:43 PM
  • What is the shelf life of your yogurt starters?
  • The direct-set Mild Flavor and Traditional Flavor Yogurt starters will last 6-12 months in the refrigerator or over 12 months when stored in the freezer.
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• From Bobbi at 9/20/2012 12:24 AM
  • I do not own a yogurt maker or incubator. Can I still use this mild yogurt culture kit using regular items in my kitchen? Thanks.
  • Yes, there are quite a few ways to keep your yogurt warm as it is culturing. Here are some ideas: http://www.culturesforhealth.com/maintaining-temperatures-culturing-yogurt
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• From Phoebe at 5/4/2012 2:53 PM
  • Will it work to use pectin as a thickener? I have a fair amount of instant pectin (the type used for freezer jam) and wondered if I could use that in my yogurt.
  • Pectin is frequently used as a thickener in commercial products and should work very well with the Mild Flavor Yogurt Starter or any of the heirloom yogurt starters. Instant pectin has additional flavors and sweeteners that can create undesirable flavors in yogurt.
    
    We have tested several types and recommend Pomona's pectin for thickening yogurt: http://www.culturesforhealth.com/pomona-universal-pectin.html
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