Quote:
Originally Posted by KYHeirloomer  "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. |
KYH,
I knew about the live yogurt versus the pasteurized ones but nevertheless when using live plain yogurt my results were disappointing and inconsistent (sometimes it worked sometimes not).
It almost felt like what Hotchef said :...after some time (10-15 times) the yogurt becomes weaker...
I think live yogurt is pumped, packaged and transported (etc..) that it is probably affected in someway and weaken. Cultures is the way to go.
HoChef,
I posted this recipe because many people that I tell them about making yogurt think you need a machine and are hesitant to make it themselves. This post was to show how low-tech yogurt making can be.
Luc H.