What is the best yogurt starter to use when making yogurt?

Question

I would like to buy a starter culture to make my own yogurt (in a little yogurt making machine). Which is the best starter to use? I am looking for one that contains as many healthy bacteria as possible and that also tastes great. Any recommendations? Also, where would I be able to purchase the whatever you recommend? Thanks!

Answer 1

There are many different ways of making yogurt. Here are a few variations:

Easy "Traditional" Yogurt:

This is one of the simplest. You can "double" this recipe. You can use a microwave*, but there is no reason you can't do it on top of the stove. Just be careful not to scorch the milk.

1) Start with 3 1/2 C. of milk in a microwave safe bowl, a 4 C. Pyrex measuring cup is perfect for this.

*Note: I have had a couple people comment that they do not approve of using the microwave for food preparation, especially with milk. If you don't like using the microwave, you can heat the milk on the stove.

2) Add some powdered milk* : Stir in 1/2-1 C. powdered milk (cow, goat or soy) if you're using goat milk or soymilk (*please see the note below about making soy milk yogurt), and 1/4-1/2 C. if you're using cow milk.

Why do you add powdered milk? Do you have to add it?

Adding powdered milk will help make the yogurt thick, like the way it is from the store. In Europe, yogurt tends to be "runny", but in the USA we seem to prefer it thicker, so do add the powdered milk it you want it not to be runny.
I do not add any powdered milk; I have found that the "ABY-2C" yogurt culture from Dairy Connection produced a thick enough curd for my liking.
*Note: Another person did not approve of adding powdered milk because it supplied oxidized cholesterol. If you are worried about this and don't want to add powdered milk, then don't add it, but you will probably want to purchase a culture that produces a thicker curd as opposed to just using purchased yogurt (such as Dannon) to make your yogurt.

3) Heat the milk: Place the milk in the microwave (or on the stove) and bring it to a boil. In my microwave this takes about 8-10 minutes depending on if it's right out of the goat or out of the fridge. Stir the milk occasionally and keep an eye on it, but just before it begins to boil, do not stir it, or it will boil over (as I well know). Remove the milk carefully from the microwave. Let it cool some before you place a thermometer in it, or it will still boil over (as, again, I well know).

Heating the milk is done for a few reasons:

To sterilize/pasteurize the milk so that the yogurt bacteria/culture as a hospitable place to grow in. It is not desirable to also incubate possible "bad" or contaminating bacteria that might be present in the unsterilized milk.
Boiling the milk helps to a smooth thick yogurt.
Boiling the milk also helps stop the whey from separating out quite as much. (The "water" you sometimes find on the top of your yogurt is whey.)


4) Let the milk cool to about 118° - 115°.

5) Add the culture.:

Place a couple of heaping Tbs. of plain "live culture" yogurt from the grocery store (i.e., Dannon, or read the carton's label to see if it's "live culture") other starter culture, in a quart mason jar and stir it until it is smooth. Remove any "skin" from the warm milk (one will have formed as it cooled) and feed it to the dog or chickens. Pour a little of the warm milk into the jar, screw the lid on tight and shake well. Now add the rest of the warm milk, replace the lid and shake well.
OR
I use a DVI yogurt culture with Acidophilus (ABY-2C) that I get from the Dairy Connection. When I use this, I use 1/16 tsp. per 1/2 gallon of milk (2 quarts). Remove any "skin" from the warm milk (one will have formed as it cooled) and feed it to the dog or chickens. Pour the warm milk into the jar, added the DVI culture and shake well.
6) Now it is time to incubate. This is not as complicated as it sounds, and can be done many ways. The key is to hold the milk at 110°-115° undisturbed for 6-8 hours (depending on the culture used). See below for various incubation methods. If your yogurt isn't thick enough in 10 hours, it isn't going to get any thicker; it's just going to get sourer. If it didn't get thick at all something happened to the starter, either it wasn't live to begin with, or somehow it got killed. Don't be discouraged- try again another day. Even if your yogurt didn't "yo" (or "gurt") you can still use the milk in cooking.

Various methods of incubation:

1) Use a commercial yogurt maker.

2) I have heard some put the yogurt in their oven with the light on (the light helps keep the correct temp). I cannot have the light on in my oven without keeping the door open (which lets the heat out), so this method does not work for me.

2) Cooler/water method: Use a small cooler with the lid removed, a larger cooler that will hold a quart jar, or a large pot (6 qt.). Place the cooler or pot in a place where it will be undisturbed. Place the jar with the yogurt milk in the cooler. Now fill the cooler with water that is 120°. Place a couple of fluffy towels over the cooler or pot and leave it undisturbed for about 6-8 hours. To check and see if the yogurt is done, tip the jar slightly and see if the milk flows or stays put. Remember that the yogurt will thicken even more as it cools in the fridge. If you see clear whey when you tilt the jar, the yogurt is as done as it's going to get, but you don't necessarily have to see the whey for the yogurt to be done. (have I confused you yet?)

3) Cooler/heating pad method (I figured this out one day and it works really well): Use a larger cooler. Place the cooler in a place where it will be undisturbed. Place the jar with the yogurt milk in the cooler. Place a heating pad over the jar (loosely). Set the pad on high (my pad needs to be set on high, yours may differ) and place the lid on the cooler. Leave it undisturbed for about 6-8 hours. Please note, that since all heating pads are different, yours may not be best set on high. The first time you use this method, put a thermometer in the cooler to see what the pad is heating the inside of the cooler up to. You want it to be at least 110 degrees and not more than 120 degrees. You may need to turn your pad to medium.

4) Food dehydrator. THis is the method I use. I have a large Excalibur Food Dehydrator and is the "Cadillac" of food dehydrators. It is very large and is perfect for incubating yogurt. I can easily incubate 3-4 2 quart jars at one time in my dehydrator.





Soy milk yogurt:

I make soymilk yogurt all the time during the 4-5 months my goats have off from milking each year. I make my own soymilk, which entails cooling the soymilk, so I do not bother with the heating of the milk stage in the recipe above. If I were to make soymilk yogurt from store bought milk, I would probably skip the heating of the milk stage as well, since I make my yogurt using my raw milk method (below).
Soymilk does not contain lactose and without lactose, or some type of carbohydrate sugar to ferment, the yogurt culture will not grow. If you make your own soymilk , you will need to to add some sugar, glucose or sucrose to your soymilk. Do not use honey, because honey will impede the yogurt bacteria. If you are using store-bought milk, it may already have enough sugar/sweetening in it.
If you are making soymilk yogurt you may also have to add some other sort of thickening agent. You may not want to use gelatin, because that is made from animals. I use agar powder. You need to dissolve the agar in some water and then bring it to a boil before you use it. For 2 quarts of yogurt (3 1/2 cups of milk), I use 1 tsp. agar in 1/2 cup water. I bring to a boil in the microwave. Keep a close eye on it because it WILL boil over quite quickly and make a big mess. Please note soy milk yogurt is not exactly like animal milk yogurt.

Even Easier "Raw Milk" Yogurt:

Yes, you can make yogurt from raw milk. I know this works because this is how I always make my own yogurt.

I wouldn't use store bought milk for this method; you must use fresh, clean milk that you have just milked out of your own healthy goat or cow following very good sanitary procedure. When making raw milk yogurt you must be absolutely sure the milk was handled in a extremely sanitary manner and is from healthy animals because you are not going to be pasteurizing the milk, which means if any diseases or harmful bacteria gets in the milk, you will be giving it an excellent breeding ground BUT, remember the good bacteria in the raw milk will fight off some of the bad bacteria. You may want to read the article I have written on raw milk.

See the "Traditional" recipe above.

Answer 2

Yogurt Starter

Answer 3

This Site Might Help You.

RE:
What is the best yogurt starter to use when making yogurt?
I would like to buy a starter culture to make my own yogurt (in a little yogurt making machine). Which is the best starter to use? I am looking for one that contains as many healthy bacteria as possible and that also tastes great. Any recommendations? Also, where would I be able to purchase the...

Answer 4

You can use a few tablespoons of plain yogurt as a starter or buy the dried frozen crystals. You don't need a yogurt maker.I make mine in a bowl in my oven.( just turn the oven light on for heat)

Answer 5

Yes, plain yogurt from the grocery store works great to start.

Answer 6

I always just use plain yogurt but I know that many health food stores sell live cultures that you can use to start your own. If read the directions from the maker and see what they recommend.

Answer 7

we made yogurt in our dorm rooms using plain yogurt from the grocery store as starter. then you add whatever flavor you want.

Answer 8

plain yogurt from the grocery store works great to start

Answer 9

Just go to the store and buy any plain yoghurt that says it contains live cultures. The flavour is going to be largely a consequence of the milk you use. Try to get milk from a farm, or from a hippie food shop. Or try using goat's milk or sheep milk...

Enjoy!

Answer 10

best is hunza yogurt starter, they live longest on earth, but not for sale.

Answer 11

Buy reusable ones so that they last a long time.Try Piima and caspian for better taste.If you are planning to make it in machine, buy mesophilic cultures.

http://www.bestyogurtmakerguide.com/eight-awesome-ice-cream-moments-in-the-movies/