What cultures are present in the yogurt starter- I need a product without bifidus. Thanks!
1607979
The ingredients for the yogurt starter are as follows: skim milk powder, sucrose, ascorbic acid, lactic bacteria (L. Bulcaricus, S. Thermophilus, L. Acidophilus). This came directly from the package. I even double checked my spelling. Hope it helps. sp
1607980
The ingredients for the yogurt starter are as follows: skim milk powder, sucrose, ascorbic acid, lactic bacteria (L. Bulcaricus, S. Thermophilus, L. Acidophilus).This came directly from the package. I even double checked my spelling. Hope it helps. sp
1607981
Euro Cuisine Freezed-dried yogurt starter has: skim milk powder, sucrose, ascorbic acid, lactic bacteria (L. Bulgaricus, L. Thermophilus and L. Acidophilus) I hope this helps!!!!
1233561
i have never bought a starter for yogurt. i just use a couple of tablespoons of store bought yogurt, works fine. i have found that i must set the machine on it's longest setting, about 11 hours.
161266
Not all yogurt are lactose free. The longer it ferments, the less lactose will be present in the finished product. I can't eat a lot of commercial yogurt because they are pushing productivity and reducing the amount of time that the yogurt cultures. I find that I need to let my yogurt sit for at least 8 hours to get most of the lactose out. 4 hours just isn't enough for my system.
779979
I am sorry but I do not know if you can substitute kefir for yogurt. Perhaps Aroma can answer your question. They are quite helpful.
386124
Yes, that will work just fine. The optimal temperature range to culture Bifidobacterium animalis is 37°-41° C. The optimal temperature range to culture Lactobacillus acidophilus is 37°-42° C. So they both thrive in pretty close to the same range. You can start Bifidobacterium animalis yogurt using a special freeze dried starter culture, or one container of the Activa brand yogurt. I'd start it off of Activa personally as they have a specific sub-strain of b. animalis that is specially adapted to the acidity of yogurt. You can save one container from each batch you make to start your next batch. Best of luck. Yes, that will work just fine. The optimal temperature range to culture Bifidobacterium animalis is 37°-41° C. The optimal temperature range to culture Lactobacillus acidophilus is 37°-42° C. So they both thrive in pretty close to the same range. You can start Bifidobacterium animalis yogurt using a special freeze dried starter culture, or one container of the Activa brand yogurt. I'd start it off of Activa personally as they have a specific sub-strain of b. animalis that is specially adapted to the acidity of yogurt. You can save one container from each batch you make to start your next... » Read More Yes, that will work just fine. The optimal temperature range to culture Bifidobacterium animalis is 37°-41° C. The optimal temperature range to culture Lactobacillus acidophilus is 37°-42° C. So they both thrive in pretty close to the same range. You can start Bifidobacterium animalis yogurt using a special freeze dried starter culture, or one container of the Activa brand yogurt. I'd start it off of Activa personally as they have a specific sub-strain of b. animalis that is specially adapted to the acidity of yogurt. You can save one container from each batch you make to start your next batch. Best of luck. « Show Less
1550802
This has maltodextrin,s.thermophilusl.bulgaricus and l.acidophilus.. This is the ingredients list on the box... In like most yogurt starters this is vegan meaning that there are absolutely no animal by products... I found it works best with coconut milk...
244858
Interesting question! I love coconut milk, but I've never tried using it for yogurt. Any input?
1620459
Many because you can use yogurt from the previous batch as starter for a new batch, though I understand that after a while you want to use the starter to get the original blend of bacteria. Also you use a tiny amount of the powdered starter, 1/8 of a teaspoon, for a quart of yogurt. I make the 24 hour yogurt to get rid of all the lactose. Good luck.
1363974
I have tried a couple of recipes for coconut yogurt and the one I like has a little bit of sugar. The recipe I use says that the bacteria needs the sugar to do its thing. I use the recipe on lexieskitchen.com. Hope this is helpful. Also, I use GI ProStart yogurt starter, which I also order from Amazon, and have had good results. Some of the starters you will see have milk in them, which you may not want if you are making coconut yogurt.
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.
1133447
You are right. I make my yogurt in a yogotherm (12 hours) then transfer to the Euro Cuisine for 18 hours. If I am not going to be home from work at the time it should be out, I just dump some of the liquid and it will be fine until I get home, It is in the refrigerator during this time anyway. I then put it in 1/2 pint jars, leaving room to add some Organic Maple syrup (adding a little unsweetened coconut is also good.) It is well worth the time it takes, and the result is such good nutritious yogurt.
325671
Greek yogurt requires the same culture plus extra straining. There is a product sold on Amazon simply for straining Greek yogurt to check out.
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
1719875
Amazon.com sells it. I saw it when I did a general search for yogurt makers. Thanks for answering my question.
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.
1964505
No this is not for yogurt starter. It is more like powdered milk or powdered buttermilk, to use in recipes to add the tart flavor of yogurt. It will not culture your milk and make yogurt.
1241695
I make my own yogurt, (using 2% organic cow's milk). I scald the milk, let it cool to bath water temp.-add the starter. Then I cover, and wrap the bowl in a towel and put it in the oven with the light on, overnight. The oven light will get the temperature up to get the cultures going. Strain it in a stainless steel strainer lined with a coffee filter to make Greek style. I've been doing it this way for years. Don't need a fancy appliance-the oven light method works fine.