Is it OK to use home-made yogurt as the starter for a new batch of home-made yogurt - and so on and so on? - home made watercooling
I made my own yogurt at home with a few tablespoons of the previous batch homemade yogurt as starter for the next batch. Months, I have not used any commercially made yogurt as a starter. My yogurt tastes excellent. Is there something wrong with keeping the culture and the infinite case? Are the proportions of different strains of bacteria in the yogurt change over time?
Monday, February 1, 2010
Home Made Watercooling Is It OK To Use Home-made Yogurt As The Starter For A New Batch Of Home-made Yogurt - And So On And So On?
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7 comments:
That's what my mother always did. We had cow's milk and yogurt, and much more, that all is time. They have only a few of the previous batch.
While the yogurt tastes good, variety is not bad. When you since the beginning of the much know it's time for a new culture.
Okay, it's the same process for preparing sour dough starter, you are only feeding Bact ... That is all. If it does not eventualy.
My aunt has the same thing, and I do not think that something is wrong. We have never been sick.
There is nothing wrong at all, which is traditionally done, such as yoghurt.
In this way, overheating of the process again and again and again. Three times is the rule and not and not get a nasty strain of food poisoning.
In my country there is no commercially prepared yogurt, because you can buy in the shops in the same manner as if made at home. These bacteria live in May for thousands of years! lol. In any case, set, good taste, and still in the freezer for the next batch, and nobody I know has all her food poisoning. I must say that its very difficult. :)
That's how you do and Mate. You must start with yogurt contains live yogurt cultures in the first place to make. Hold back a few when the next batch.
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