Has anyone tried using flavored yogurt as a starter? I ask because my supermarket sells plain in a huge container only.
1322950
I use a packaged yogurt starter which has a blend of specific bacteria and are (presumably) alive when rehydrated. Even so, eventually you need a new starter when reusing your own yogurt as the population of bacteria change in both type and proportions. This leads me to store bought yogurt as a starter. Since there are so many yogurts (Supermarket vs. places like Whole Foods and Sprouts), you don't know exactly what is in that yogurt or how it was treated (shipping and storage), I think even with plain yogurt the results could be hit or miss. If you want to try a fruit yogurt I would suggest one where the fruit is on the bottom (Dannon?) rather than a homogenized one (Yoplait) and making sure that the label says "Contains Live Cultures". Organic may be better than non-organic but in the end, you may have to experiment.
1322951
I have used vanilla yogurt. I have also used flavored greek yogurts but did not mix in the fruit.
1322952
depending on the fat content, I use fat-free, Oikos has a plain fat-free cup. I mistakenly picked up a fat-free vanilla flavored instead of plain and it made really tasty yogurt.
161259
My question is: do you just get the commercial yogurt and let it sit on the counter for a day? I guess as long as it is sealed other stuff can't get in there to ferment as well. I'd appreciate hearing if you have tried this.
2070481
I use any live culture plain yogurt from the store, and make a mother culture with it as well so it lasts longer. Eventually you need new starter again as it loses strength after a few generations.
1964506
No! I thought you could use it as that, but it is really just like an instant yogurt and doesn't even taste that good. Just get the yogurt starter in the boxes...I know they are expensive, but better than wasting money on this product. If you want to save money just use some of your last batch to get the next one started.
2075809
Yes. Your texture would be different. If you can find a rice yogurt from the grocery store you can use that as your starter culture. Otherwise use coconut, almond or soy, then reserve a cup of your yogurt each time you make a batch to use as a starter for future batches.
1689073
In the past I've just purchased the Yogourmet brand of powdered starter from Whole Foods. It's convenient, always tastes and works the same, and makes a nice fresh-tasting yogurt. Yogurt made from it can also be "chained" to make up to 5 or so later batches of yogurt. (I keep the box of packets in the fridge just to make sure the starter lasts as long as possible, but it does anyway.)There are many other powdered starters available online though and a few are favorites of a lot of people.I want to start experimenting with fresh (plain) yogurts from the start though because I want to check out the different flavors and textures they give the yogurt. In the past I've just purchased the Yogourmet brand of powdered starter from Whole Foods. It's convenient, always tastes and works the same, and makes a nice fresh-tasting yogurt. Yogurt made from it can also be "chained" to make up to 5 or so later batches of yogurt. (I keep the box of packets in the fridge just to make sure the starter lasts as long as possible, but it does anyway.)There are many other powdered starters available online though and a few are favorites of a lot of people.I want to start experimenting with fresh (plain) yogurts from the... » Read More In the past I've just purchased the Yogourmet brand of powdered starter from Whole Foods. It's convenient, always tastes and works the same, and makes a nice fresh-tasting yogurt. Yogurt made from it can also be "chained" to make up to 5 or so later batches of yogurt. (I keep the box of packets in the fridge just to make sure the starter lasts as long as possible, but it does anyway.)There are many other powdered starters available online though and a few are favorites of a lot of people.I want to start experimenting with fresh (plain) yogurts from the start though because I want to check out the different flavors and textures they give the yogurt. « Show Less
1900843
I use 2, 5g packets of yo'gourmet freeze-dried yogurt starter with 2 quarts of any kind of milk. The only change I make to the directions on the back of the packets is that I incubate it in the Yolife yogurt maker for 24 hours. I make the double batch and make it in 2 wide mouth quart glass jars that fit just fine under the taller lid.
1849240
So far I used lactaid 2% and are going to try fat free milk and I have no trouble with these milks. I can't see any problem that would happen with almond milk if you use a good base yogurt as starter. I use plain greek yogurt for base. I love this machine and wish you luck
1600290
I have never tried non-fat dried milk. In recent research on yogurt making I did not come across use of non-fat dried milk as a base or more than an additive to thicken home-made yogurt so I can't really say it will work as a stand alone. However, reconstitute and/or a mixed base might be worth a try to see to see if it works. Use a good starter and proceed as you would normally. If it does not set up in 10 hours, I doubt it will. I personally think yogurt making is fun. I like the fresh taste. I have used whole, 2% and goat's milk mixed but I have not had as good a results with goat's milk as I would like even when mixed with cow's milk or at least with the brand I can find. It is probably cost saving to make your own although you lose volume when draining yogurt to make Greek. Without some draining the homemade product is typically a little thinner so I compromise by draining and reincorporating some of the whey back in to desired consistency. I use yogurt for smoothies and as a substitute for buttermilk, which is nice for biscuits and breads. The whey is useful alone and can be added to other dishes as a high protein supplement. I often drink it because it does not upset stomach as milk sometimes does. Some people use it on plants. I haven't tried that yet. I believe yogurt making is worthwhile and may be more economical depending on your preferences. Some commercial yogurts have additives to thicken them so label reading helps there. I don't like anything with high fructose syrup. I can add my own choice of fruit, honey, nuts, chia seeds and it tastes very fresh. Hope that helps.
1274631
My apologies for our delay in response... Yogurt is popular to make in the Wonderbag. We will be posting a recipe on our blog soon. I will post a link to your question as soon as we have it up!
325667
I'm no expert, but I believe the thickness of the yogurt depends on many factors such as the type of milk and the starter culture you use. We use organic whole milk and a tablespoon of plain organic yogurt for starter and in 6 hours or so the Euro Cuisine makes a pretty thick yogurt- similar to what you buy in the grocery store in the little containers. Maybe if you use Greek yogurt as a starter it will come out even thicker...
1363975
I would use honey raw is best but any will work. you do need a sweetener to help the starter grow good bacteria. here is my recipe for coconut yogurt. it is the best! and it firms up when it is refrigerated. I have made many batches! my kids love it. this is a double batch for the half gallon Yogourmet maker tub- I have two and the recipe is for both. so u my have to half it or what ever for however big your yogurt maker is. COCONUT YOGURT 10 cans coconut milk-Trader Joe green cans (1gallon) -OR 1 gallon of homemade coconut milk- Heat to 180 keep stirring so you don't burn it Then add while still hot - c honey -6 packs plain gelatin (KNOX) MIX WELL then Cool to room temp- (68-77) When cooled Add- 1 tsp GIPRO Put in yogurt makers for 24 hrs
1266323
Hi Andrea, Your question caught my eye because I'm trying to learn to follow the GAPS diet. Do you have any recommendations on making yogurt? I'm trying to decide on the most effective method to make yogurt on a regular basis. Any tips would be most appreciated.
855591
I have not used it for yogurt.. but I have used it for almost everything else cold hot warm it doesn't matter and it is tasteless. I love this stuff and use it all of the time. I would go for it
325666
We have found that using whole milk makes a thicker yogurt. My wife and I love it........ the quality is superior to store bought products.
659075
It works, yes, but you risk the chance of contamination from harmful bacteria using a pre-existing yogurt. This was the advice given via the SCD community of yogurt consumers. It's best to use a starter.
2138408
I like the taste of my own yogurt much better and I put fresh fruit in it after making it. Not to mention that I KNOW there are no artificial ingredients such as thickeners in it and it is indeed cheaper to make my own. I have made at least 10 batches now. Only once was one jar runny. I use one jar as a starter for the next batch. I love my machine.