Can you use yogurt from your last batch as the starter culture, or does it have to be new yogurt from the store?
1364757
Yes..but after doing so a couple of times, its best to get fresh store-bought yogurt
1364758
You can use homemade yogurt as starter for another batch. I save the whey to use for breadmaking, and have found that I can use about 1/4 cup whey as starter for a new yogurt batch, so I don't have to worry about saving some yogurt to use as a starter. The whey alone works great!
1364759
You can use yogurt from your last batch to make the next batch. Keep in mind the batch size does shrink down when strained meaning you won't have as much to enjoy for eating. I keep a store bought container around for starter. I keep the homemade for enjoyment.
1364760
Yes, you can use yogurt from your last batch...however!!! I've never done it. The reason? Because my homemade yogurt has always been so GOOD that I've eaten Every Bite and didn't have any left to use as a starter for the next batch!!
1625836
It depends on the yogurt starter. It turns out that they are now producing single-use yogurt starters that do not make a second batch well at all. At Cultures for Health, they call the single-use cultures "direct-set" cultures. They also make a distinction if a culture is "reusable" or not. I used to use store-bought yogurt to start if I needed a fresh start, but my favorite yogurts now don't work for making your own yogurt at home. They won't set up.
918247
Thank you! I have found that one cannot repeat using started yogurt--by putting one I made into the new batch. Interesting that the culture "gives out" after a few repeats.
752865
You can use any milk so I guess it would be okay if it is raw. then yogurt actually "cooks" for'10 hours so I don't guess it would be raw anymore???
975028
Taken from: http://www.breakingtheviciouscycle.info/knowledge_base/detail/yogurt-faq-from-elaine/ Why can't I use the yoghurt I have made as a starter for the next batch?This would be a bad practice, the commercial yoghurt or starter powder we use as a starter has been produced under tightly controlled production methods and should not contain undesirable strains. If we use the yoghurt that we have produced with each generation other strains are likely to contaminate it and the existing bacteria can also mutate to undesirable strains.
942000
You can reuse it once you make yogurt. However, I have found this product to be unreliable, especially if you have it delivered during the heat of summer. It is much better to use a cup of yogurt as a yogurt starter. It is much more reliable and you can guarantee the refrigeration since you get it from the store. If this item is your only option due to allergies or intolerance, I recommend ordering a large batch before it gets too warm out.
618096
I think if I wanted to make "regular" yogurt I would just use plain yogurt as my starter instead of using Greek yogurt as a starter. I don't know about draining it or not since I have only made Greek yogurt. but my assumption would be that you would still have to drain it some. But that is just my opinion since I have never made "regular" yogurt. But I don't know if the cooking time would be different....probably not.
704902
There are different types of starters, some are for one-time use and others create a yogurt that can be used as starter for more batches. The Yogourmet starter is the one-time type. www.culturesforhealth.com sells different types of starters.
2112123
I make my yogurt with raw milk, which you cannot reuse, if you make your yogurt with pasteurized milk, you can reuse it.
1057924
You can use any plain yogurt: fat-free, full fat, 2%, greek yogurt, whatever. I would not use a flavored yogurt, but that may work. I usually use as the starter the end of the last batch of yogurt that I made. But that loses potency after a period of time, I find. When that happens, I either cut that 50/50 with a store bought yogurt or I just use 100% of the store bought as the starter. I have used the packaged starter that came with my machine. Good luck.
704901
I always set aside about 1/4 or 1/2 cup of each batch to seed the next batch. It works fine every time (at one-week intervals). My original culture was a small cup of pure Greek yogurt from a supermarket; be sure to buy a culture you like the taste of.
1820461
Yes, you have to inactivate the other micro-organisms than could spoil your yogurt. Then make sure it is only warm when adding the starter. If you use ultra-pasteurized milk the MO have been already inactivated but you have to make sure you do not re-contaminate the milk during the handling of it.
1729330
FYI: the yogurt is NOT "cooked" (incubated?) with the plastic tops. The glass jars are uncovered in the yogurt maker and the tops should never come in direct contact with the yogurt itself. After the yogurt has finished incubating (I let mine "cook" about 6-7 hours), I just put the tops on lightly so the yogurt can "breathe" while it cools down in the fridge. After the yogurt is cold (several hours), I then securely close the tops. I don't like plastic, but I don't mind these. They just protect the yogurt and keep it fresh.
435825
I think with almost all yogurt makers you have to heat the milk first. (Especially at this price range, I'm almost certain). Also, if the inner tub is plastic, you can probably use your own 2 qt glass container. That's what I do with my yogurt maker!
289828
I personally did not like this yogurt starter I threw it away. I bought plain greek yogurt from store for first batch and in answer to your question...Yes, saved 1 cup from my batch to make the next one. Perfect every time. Won't eat store bought yogurt ever again.
2029423
I was making yogurt myself until I found a Bulgarian yogurt that is incubated for 24 hours. They have a fat free version and I've switched to it . They are a company in Austin, Texas, that makes yogurt SCD way. It's worth buying for me and not jacking with the hassle of the yogurt maker anymore. Here is the info.White Mountain Pure Foods Companyhttp://www.whitemountainfoods.com/WhyEatYogurtMini.html
1689075
I just use regular plain 0% fat greek yogurt (Fage brand). Works fine. I have also used some of the homemade yogurt as a starter for the next batch - that worked fine too.