I would love to know what all of you use as a starter (bacteria) to make your own homemade yogurt... I hear that if I use the yogurt from the stores, which to me is just gross, slimy and tangy, that my homemade yogurt will turn out tasting the same (Yes, Sri... I'm giving you credit here) I would appreciate any suggestions... and thanks :)
~ "Patience - In time, the grass becomes milk" ~
11 hours ago
10 comments:
I use the 2 tbl spns of the whole milk curds/yogurt from the Indian store.
Or you may get some well set curds from someone. If the curds is sour, all the more better.
Try to set the curds in a closed casserole dish so that the warmth is retained for a longer time.
All the best!
Have you tried Indian Milk Mushrooms? They are a pain to preserve but my hubby's colleague who is Russian uses it to make Yogurt.I tried it for a week and I gave up on the mushrooms. These days I use Yogurt from Indian stores. Hope it helps.
Hi first time here , loved ur recipes .
N best part abt ur blog is the wonderful tag line that goes with the name - simply love it .
Smita
@ Little Food Junction
Hi
Best if you can find someone who also makes yogurt at home, ask them to give you a 2 tbsp...or just buy good quality whole yogurt(full fat) from the store and make it like preeti said..in U.K I can't make either..tried so many times..but no luck..it has to be warm temp.I never tried Indian store bought yogurt..too sour..:-((
My sis say when she goes to traditional indiaan restraunt and bring home a bit of youghurt once and now she has always home made youghurt. Ofcourse she lives in Texas which is warmer so i think it feement easier as it is warm climate.
I have used the Stoneyfield Farm whole milk (cream on top) organic plain yogurt as my starter. I use organic whole milk to make the yogurt, and this combination has always been smooth and not tangy. You can always strain through a cheesecloth to get rid of some of the liquid that might be making it a little more "slimy."
I have never tried this, but another idea I just had would be to use creme fraiche as a starter. That's not sour at all. If you give it a try, let me know how it turns out!
-Cindy Marie
It is best if you can find somebody who makes yogurt at home bring 2 or 3 tbsp and put in warm milk, mix it well and keep it the oven with just the lights on, I brought it from my friends house, she got it from her visit to India!!, see if anybody is visiting India, ask them to get you the culture, when it is warm I do not keep them in the oven otherwise I keep it in my conventional oven. I tried doing it from the shop bought ones it never worked out,somebody told me to try out with Biopot yogurt but by that time I met my friend!!
I've heard that as you make more and more batches from the store-bought yogurt, eventually the new milk you've added thins out the stabilizers they add until it's no longer slimy.
But, if you don't want to make a couple batches that wouldn't be delicious, you could get some freeze-dried starter ( http://dairyconnection.com/ is where I got my buttermilk culture).
I haven't tried their yogurt culture. Also, I like 'tangy' yogurt, but if you want it less tart, just let it incubate for a shorter time than they recommend, but use a higher-fat starter so the thickness still develops. Or add a drop or two of veg. rennet.
Meeso, please check out Cham's post on this topic for some ideas: http://spice-club.blogspot.com/2008/12/white-like-snow-and-thank-you-note.html
I usually get starter from my friends when I want to start a fresh batch. I heat up the milk until it almost starts to boil and then cool it down a bit (when you put a finger in it shd be hot enough that you can't hold it in for anything more than 2-3 seconds. Take abt 2 tbsp of the yogurt culture and stir with 1/4 cup of this milk before adding the rest together and stirring. Cover and place in an oven with the light on and it will set overnight. Mail me if there are any further qns.
~ Thanks to everyone :)
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