I just purchased the yogurt maker and am confused. Why is using the homemade batch as the new starter a no-no?
1625833
This might not be an heirloom starter. Go to Cultures For Health and search around for heirloom yogurt starters. They can be used over and over indefinitely, with a pack of cultures in the freezer as a backup in case you cannot continue. The investment is about $12. But considering you can use the yogurt you just made to make more yogurt forever and ever, it pays for itself quickly. The only stipulation when making a new batch of yogurt from the previous batch is that it needs to be done within 7 days to keep the cultures healthy.
1625834
I have a book about yogurt that doesn't say anything about not using the homemade batch as starter. I suspect it probably has more to do with the company wanting to sell you more starter than it does the quality of the homemade batch as starter. I'm not an expert, however, so I've compromised. I use fresh starter about every fourth or fifth batch. So far, no problems... I should mention that last time I bought a different brand of starter which has no warning about not using the homemade stuff as starter!
1625835
I always use my homemade batch as a starter. My first batch I divide up into 3 tablespoon servings into multiple ziplock snack bags that I put in the freezer. The culture will keep when frozen, plus it is your strongest batch. Make another batch with 3 tbl spoons from the 1st batch. Then I eat my yogurt and leave over about 3 tbs for the next batch over and over until one batch seems a little too loose, then go to the freezer and start over. Think of the savings!!!
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.
1625837
Since I don't have a yogurt maker and have no plan to acquire one because I don't have any counter space, I have no answer to your question.
1901404
I know your question was from several months ago, but here is a great recipe for raw milk yogurt, which you can use with this yogurt maker. You do have to heat the milk slightly, but not enough to kill all the "good stuff."http://nourishedkitchen.com/raw-milk-yogurt/
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.
1339513
THANKS for the information....I purchased the one with 8 individual jars and it has a curing time option of 19 hours-59 minutes which is great. I reset it for 4 more hours. I think the larger units are better however. THe small batch get VERY thick, however, I start with 1/2 and 1/2 always. One interesting note....the batches seem to be MUCH better starting from scratch as opposed to using yogurt from a previous batch.
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
1505133
There are limited instructions. It is pretty much a basic recipe for plain yogurt. There are so many different things you can add to it, pretty much whatever fruit, granola, or honey suits you. It is easier to make yogurt than using the stove-top method since you do not have to monitor the temperature. You just let the yogurt maker do it for you. In my opinion, it would be better if it had a timer, but for the price we think it is a good machine. We make yogurt for the whole family and like not having to wash out individual tubs. Making it in one large batch works well for us since different family members eat different amounts in a meal.
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.
2240409
Hi Anne,Thanks for your reply - I checked the yogurt maker and it seems to be over heating - that would explain things!
639607
If you take some from your first batch and just freeze it in an ice cube tray you now have several batches of starter, and when you run out you can repeat the process up to 10 times/generations before it doesnt set up well. I only buy some starter about once a year and i eat yogurt almost every day. I have also found that time to set up increases as you get several generations into the process.
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.
261965
It comes with a packet of starter culture, good for one batch (2 qts). I use yogurt from the previous batch I made as starter for the next batch.
918244
I've never bought starter; just use some yogurt with live active cultures and it's nearly always worked well for me. Then, I use as a starter some of the yogurt I have made, but only do this once myself as I eat it all up before I can do it again. I buy the sweetened, fruit yogurt for my husband as he doesn't like the homemade, but that's ok; that way, I always have a starter on hand.
120033
Just mix it with some warm water (doesnt have to be hot) until a yogurt consistency is achieved. No need to let it set, you can use it immediately.
151830
The recipe I use calls for heating the milk to 180 degrees for 20 minutes and then cooling it to 100 - 110 before adding the yogurt starter. I understand the heating process accomplishes two purposes: sterilize the milk and break down some of its components to make the yogurt smoother. Good luck.
106828
I have never had any issues with getting my yogurt to set. It does take so e experimentation. I buy a fresh starter yogurt day of to use and I typically put twice the recommended amount in as my starter. Make sure you do not burn the milk as this will make the yogurt not set. I leave my machine on for 11 hours to get thick Greek like yogurt. I hope this helps.
1639409
Tanya, I get a little package of plain yogurt to start mine. It works great. I make the greek yogurt. You will have to strain it to make Greek yogurt. Mine tastes better than the Fage brand. I use2 tablespoons of Fage to start mine, so I can eat the rest. But you can start it with regular yogurt. I am thinking about doing a Youtube about how to do it. I have some great tips that will make it easy to do
576065
Yogurt can be made using a live active culture from existing yogurt. I took a regular store brand and used it the first time. Since then I just use a couple of table spoons of my last batch for my new one. I make yogurt every seven to ten days and have not need to get any fresh starter in well over a year and a half to two years.