"I was following the logic that store bought yoghurt was alive with beneficial bacteria and I wanted to coax them into turning milk into yoghurt at home but most of my trials failed."
Luc, there are really two types of supermarket yogurt. Most of it, perhaps 99%, has been pasturized and flavored. That will never work, because the bacteria are dead. Even "plain" yogurt usually has been pasturized and sugar added.
If you want to start with store-bought, it has to specifically say "live culture" on the package.
But the freeze-dried culture is cheap enough. And is consistent every time. So that's what we use. |