As the subject line states, what cultures do you recommend for fermenting milk? Should one use a mix? And how does the fermenting process change depending on the different cultures you use? I guess some cultures need different temperatures and time.
My own way is to take a store-bought multi-cultured yogurt and use that as a starter. I usually buy a new starter for every batch.
Any drawbacks or comments on that?
asked byJohan_Lindn (115)
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on April 12, 2013
at 05:38 AM
Cultures for Health has some really interesting and varied cultures. They have standard yogurt of the kind you see in grocery stores with the basic 3-4 bacterial strains, but they also have cool stuff like Viili, a room-temperature culture that thrives on cream. Mmmmm. The culture has the following bacteria:
Ingredients: lactic bacteria (Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis biovar. diacetylactis, Leuconostoc mesenteroides subsp. cremoris).
...totally different species from a standard yogurt culture.
If you decide you want to have different types of yogurt going at once -- say kefir and Viili -- make sure you keep them separated by as much space as you can. Otherwise they can cross-inoculate and you have that issue of unbalanced cultures duking it out for resources.
on April 10, 2013
at 02:30 AM
When you say a mix, do you mean mixing cultures? I wouldn't bother; the cultures will fight for resources and one will eventually dominate the other. Each culture evolved with its own companion bacteria; sticking other cultures in will just upset the balance.
on April 09, 2013
at 10:57 PM
Yes, if you want a yogurt starter like was probably mentioned by Sandor Katz, then you should consider heirloom yogurts.
on April 07, 2013
at 01:27 AM
yogurt is only considered yogurt due to the specific strains it has. most starters contain those strains. i use yogourmet starter and it works really well.
on April 07, 2013
at 12:53 AM
I heard Sandor Katz speak last fall, and he said that yogurt and cultures available in the US have very few species. He sent away for a starter fron elsewhere (I think he said Greece) that contained 13 or more different bacterium.
Kefir has many more strains than domestic yogurt, but if you look, you may find a more varied culture.