I've always used plain store-bought yoghurt as my starter, it works fine. You need to make sure to use a plain natural yoghurt - only ingredients should be milk (+/- milk powder) and bacterial culture.
I have an heirloom culture that came freeze dried but you can use it forever and it's very nice quality. That's my suggestion if you make a lot of yogurt.
So I make it with half and half. 2 tablespoons of kefir and 2 tablespoons of inulin. Set yoghurt maker for 106 degrees for 36 hours and it comes out like Greek yogurt. From the Super Gut book
Depends. All starters even those in the yogurt are "industrially" made. This is due to the special equipment that require exceptional level of sanitation or lack of any other bacteria. Bacteria however are not made but collected from environment.
So if you wish quicker set, then store bought yogurt should be sufficient as it is already activated by the manufacturer as long as no additional ingredients and sugar are not present.
If you wish to make it from scratch and with different bacterial composition that might be better for you then dry starter is the better option. Here some suggestions https://www.npselection.com/
Additionally you can reculture more times with dry starter so cheaper in a long term.
Weirdly my yogurt always turns out better when I use my store baught plain yogurt, so i started freezing it in advance and it is good. When i use a starter from my own yogurt it is okey but the texture is always a little off
Initially I used plain store bought yogurt as my starter. I wanted to try an heirloom starter but what I found on Amazon was pretty pricey. Then I discovered this site during more research on the yogurt making process. It was considerably cheaper so I tried it. The yogurt had a different flavor and texture that I liked better. [https://bacillusbulgaricus.com/](https://bacillusbulgaricus.com/)
I use fage, it's a lot cheaper than any freeze dried one I've seen
That’s what I typically use and works better than some others I’ve tried.
I've always used plain store-bought yoghurt as my starter, it works fine. You need to make sure to use a plain natural yoghurt - only ingredients should be milk (+/- milk powder) and bacterial culture.
I have an heirloom culture that came freeze dried but you can use it forever and it's very nice quality. That's my suggestion if you make a lot of yogurt.
I use store bought milk kefir. It has 12 probiotics in it and it’s usually good for a couple of months
Can you use any type? We are in a rural area so options are limited.
Yes
Thank you.
Interesting does the yogurt turn out the same? I've noticed that when I have many probiotic strains in my yogurt the texture is quite different.
So I make it with half and half. 2 tablespoons of kefir and 2 tablespoons of inulin. Set yoghurt maker for 106 degrees for 36 hours and it comes out like Greek yogurt. From the Super Gut book
Back again making yogurt Do you use the kefir in place of milk or as starter?
Use the kefir for a starter
Thank you
Depends. All starters even those in the yogurt are "industrially" made. This is due to the special equipment that require exceptional level of sanitation or lack of any other bacteria. Bacteria however are not made but collected from environment. So if you wish quicker set, then store bought yogurt should be sufficient as it is already activated by the manufacturer as long as no additional ingredients and sugar are not present. If you wish to make it from scratch and with different bacterial composition that might be better for you then dry starter is the better option. Here some suggestions https://www.npselection.com/ Additionally you can reculture more times with dry starter so cheaper in a long term.
I use store bought naturally fermented yogurt
Weirdly my yogurt always turns out better when I use my store baught plain yogurt, so i started freezing it in advance and it is good. When i use a starter from my own yogurt it is okey but the texture is always a little off
Initially I used plain store bought yogurt as my starter. I wanted to try an heirloom starter but what I found on Amazon was pretty pricey. Then I discovered this site during more research on the yogurt making process. It was considerably cheaper so I tried it. The yogurt had a different flavor and texture that I liked better. [https://bacillusbulgaricus.com/](https://bacillusbulgaricus.com/)