Creative savv would like to continue to be a welcoming and safe place for discussion, and as such reserves the right to remove comments that are inappropriate for the conversation. I am going to do that! Be patient with this step! We ended up abandoning the not-so-smart-pot we originally bought for making yogurt, because the ygrt temp was too high, too unstable, and had hot spots near the heating elements (which is a real problem in cold-start). Or as good for you as your first batch of yoghurt etc. ________ Blog Associate (click for details). It's cheaper, healthier, and tastier than buying yogurt from t. Thank you very much for your effort and time to continue this for years. Then just grab a yogurt cube when ever you need it to make a batch. If I do, and if it works, I'll let it be known. Simple theme. That's totally normal. This last batch (1/6/14) was made with yogurt dated June 2013. This will take an hour on the counter top or about 15 minutes if you place your inner pot into an ice bath. Owner Julie Feickert says keeping these yogurts alive is about more than just biology. And what was the temp when the L.r. I'm glad this info is helpful for you. To what temperature and for how long? You can also freeze the yogurt without killing the microbes. Yup, you can certainly freeze yogurt starter. Place the ice cube tray in the freezer, freeze until the yogurt is solid. Or, 2) you can try your container that is a week old. When I'm not chasing around my kids or hanging out with my partner you'll probably find me making a mess of things in the kitchen. I never imagined that I could keep this up for this long. What flavor(s) of yogurt do you make? A silicone freezer bag is another option. I froze part as starter so I just took it out now to make another batch, but it was runny and not thick before freezing then. You'll need a yogurt maker or a spot that can hold a temperature of 110F for up to 12 hours, a pan, thermometer and containers to culture in if your yogurt maker doesn't come with jars or an insert. Making homemade yogurt allows you to make your favorite style using your preferred ingredients such as Probiotics, organic, raw or non-dairy milks. Making L. reuteri yogurt is really a simple process, but it still trips up some people. And in any event what wider diet & lifestyle was adopted to reduce on-going risk generally? This is way easier than trying to do a sour dough Starter! The low temp just slows growth (but invites contamination). Looks like instant pot (small one at 3 quarts) works well here. I am puzzled at the difference of how much is used in each batch though. Stephen Inoue,thank you for the kind words. Fill the lined strainer with the Greek yogurt, covering the yogurt with extra cheesecloth. Freezing yogurt starter is a good way to take a short break without compromising the health of your culture. This makes homemade yogurt much more affordable, as it wouldn't be that affordable if one requires expensive starter cultures every few batches. Perhaps youre going away on vacation for a few days and know you wont be able to keep your starter culture going. If you are making about four liters of yogurt (because who doesn't like to make yogurt in bulk! Straining your yogurt will give you a thicker texture. If the process needs more bugs, you need to start over. My yogurt costs me 55 to 60 cents per quart. ________ Blog Associate (click for details). The last 3 hours, for example, doubles the number of microbes, e.g., 130 billion becomes 260 billiona considerable jump. Yogurt Starter Contains Probiotics, Which Are Beneficial Bacteria That Improve Gut Health. Hi Debbie,Yes, I get the starter out of the freezer around the same time that I begin heating the milk. Whitney Benefield wrote: I am having trouble getting my yogurt to be the right consistency., re: starter culture from Cultured Food Life by Cutting Edge Cultures. Only then add the remaining half-and-half. Pour the liquid into a large bowl, cut open the probiotic capsules and add the powder to the almond milk. It was quite tasty not too tangy Ill saved some yogurt and whey in a covered glass container and will use this mix as a starter. Hi Brandy,You're welcome.It's been very handy, for me as well. So mixing those two, particularly post-ferment, is not likely a problem. 8 years and still going! Thank you 1000 times! Hi, I'm Jaron, the food enthusiast and founder of Foodsguy.com. I have now found my preferred times and such, so was excited to use my frozen starter for the first time. re: Ocetosin tends to naturally slow down as you grow old and I am sure there is some reason for this, after all the human body is build smart but boosting this with reuteri as you age, will it cause any damage to organs., In the modern settler populations, there are various reasons for oxytocin decline, and the majority are non-ancestral. Lastly, check the texture. For anyone needing to assess their status, the lab markers which there are specific program targets are found here. So if you freeze after each batch, you'll reach that point where your cultures won't work as well sooner than if you freeze in multiples. Whitney Benefield wrote: I used the CEC LR Superfood Starter. If any discoloration in the yogurt is visible it should be thrown out. It completely separated into curds & whey. Change the water to warm, whenever the water gets too cool. That's so great! L. reuteri doubles (1 microbe becomes 2, 2 becomes 4, 4 becomes 8, etc.) Although I experimented with re-inoculation years ago, I no longer recommend it. The milk should say on the packaging if it's ultra-pasteurized, at least in the USA it has to be stated.I hope you can get this figured out. So, I know for sure that my freezing methods work for 6 to 7 months from the point of incubating to the point of using it as starter. Directions. If making the yogurt in a larger pot, using a perforated spoon or scoop to transfer it to the storage containers might suffice. Heat will kill off your active cultures, and render your starter useless.I'm pleased to meet you, Susan. Instead of plastic, try using freezer-safe glass storage containers or reusable silicone bags. (Available on Stitcher, Podchaser, Spotify, Amazon Music, iHeart Radio, and Podcast Addict. Next, give it a smell. Yes, I've been freezing small amounts of each batch of homemade yogurt, then using those as starter for subsequent batches. Also, some devices are pre-set for yogurt making but are set too high; if the device heats to 112 degrees F, for instance, it will kill, Do store your yogurt in the refrigerator where it is generally fine for up to 4 weeks. The Quick Answer Can Yogurt Starter Be Frozen? Just be sure not to leave it on the counter for too long as you run the risk of it spoiling. Help! I heat the milk to just over 180 degrees F on a cooking thermometer. Pour remaining milk into the pot and whisk well to combine. But not all yogurts have these immortal powers. Pre-heat the oven to about 120F and then switch it off. Hi Kelly,The only "prep" that you need for freezing milk is to pour off about 1 cup of milk per half-gallon, to allow for expansion during the freezing. Whether or not their cultures can be used in a 36h ferment is not something Id have any guesses about. Instead of freezing do you think we could also dehydrate or freeze dry the starter? ), All out of baking powder? Make sure not to agitate the yogurt and after a while, you will notice clear, slightly yellow water or whey collecting in the bowl. Do good to your health with 100 billion live and active bacteria per 100 g serving! I look for it on markdown -- milk that is close to it's sell-by date. I just went through the boil cycle, cooling down now and realize I forgot to thaw my starter. If you have too much starter to use all at once or you want to take a break from making fresh yogurt, you may be wondering if you can store yogurt starter without killing the culture. I recently started making yogurt again with our Instant Pot and found your method of freezing yogurt starter culture to be very helpful. Bill Hogan/MCT/Landov Spoiled yogurt often has a rotten odor that is extremely unpleasant. For example, if you want to culture 1 cup of milk, freeze your yogurt in 1 tablespoon portion sizes. It's totally thawed by the time that I need it. I never let myself use the last container of frozen yogurt, but always keep one in reserve, just in case I do something wrong in the yogurting process. I say restored because 96% of people have lost this microbe for a variety of reasons. Recall that we ferment for an extended period of time: 36 hours, not the 4 hours of conventional yogurt making. Can you explain why you do around 12 hours, and why that amount of time is okay? ________ Blog Associate (click for details), Can I use only cream or has to be half and half? I make yogurt often and I think you just saved me a lot of money. Ocetosin tends to naturally slow down as you grow old and I am sure there is some reason for this, after all the human body is build smart but boosting this with reuteri as you age, will it cause any damage to organs. Can someone clarify if the yogurt is recommended for a BC survivor? Push the "Yogurt" button and adjust until the screen says "Boil." Close the lid and heat until the milk reaches 180 degrees F, about 1 hour. Begin by lining a strainer with four layers of cheesecloth and placing it over a bowl. But even Katz, whose Tennessee home is a professional workshop for fermented food projects from sauerkraut to kombucha to cheese, says yogurt is demanding. This blog was super helpful! Just don't use heat to thaw the starter (microwave or stove). Id like to know if it is OK to combine the two yogurts in the same container for refrigeration? I am so glad to find out we can freeze our starters! If the yogurt starter is freeze-dried or dehydrated, its going to be more shelf-stable. Interesting. I like to use small 5.3 oz Chobani servings as my starter which I store in the freezer until I make more yogurt. Enjoyed Dr. Daviss book on the gut health and am happy to mix this yogurt into my diet. The longer yogurt sits in the refrigerator after the incubation period (which is a warmer temp, around 110-115 F degrees, so bacteria continue to reproduce), the less viable the yogurt is for making a new batch. gallon unsweetened ultra-pasteurized milk 1 Tbsp plain, unsweetened yogurt with live cultures Directions 1. If so, Id be inclined to use the 105F setting, rather than the 95, to discourage unwanted microbes. There may be areas that have deteriorated to the point that you cannot see them with the naked eye. I can tell you, though, that I am still using descendants from that original starter, freezing portions from new batches of yogurt. However, its only some and it will still be fine to use later on as long as you freeze it the proper way. It may work.Good luck! Hansen, a Danish firm that develops cultures, dairy enzymes and probiotics for big food companies like Dannon, says there's no evidence the extra bacteria in an heirloom culture will give you better texture, flavor or health. You have a good idea here, I'll give you that. Allow the milk to cool to 105-115 degrees. I've been using descendants of that first batch for about 50 batches, now. Freezing in multiples means you progress through the generations more slowly. Let inner pot sit in instant pot for 5 minutes and then remove inner pot. re: Do you need to separate with a cheese cloth or coffee filter?. Dont put your fermentation setup near an air vent, as the high volume of air will cause fungal contamination. I typically thaw it the day before and only use half the cup and save the other half for another . That's one reason yogurt enthusiasts are now rediscovering heirloom yogurt starters, many of which originated in countries like Finland and Bulgaria with long traditions of yogurt-making. Kirkinportland wrote: My yogurt at 24 hrs is usually quite firm so I stop.. Will the bacteria continue to multiply and have food to eat if I go to 36 hours?, Answered where asked earlier. I think it is interesting that the amount can vary so much. I have strained yogurt, thick just like greek yogurt. re: 1/2-cup serving size has more then 1000 times more CFU then what BioGaia recommends.. Based on a price of 39 cents per container of Yoplait, I've saved over $19 on yogurt starter. Ah, thanks; Lactobacillus reuteri {possibly ATCC} SD-5865, CFUs per portion not so far discovered Ihave never tried that myself, and dont recall seeing any discussions by people who have tried it in a 36h recipe, so I dont know what to predict in terms of either resulting consistency or physiologic effects. If so, the recipe you are using (which is for Biogaia Gastrus L.reuteri strains alone), is not the same as the basic recipe that CEC has on their page: nostarch, 100F-110F, 6-8hours. We also add prebiotic fibers to the fermenting mix to both ensure greater microbial numbers, as well as thicken the end-result. Can I just pour it out? Frozen apple treats for dogs. Hi, well, I don't know exactly why your yogurt is turning out runny. Hi there,I can't be certain, but I think so long as the store bought yogurt had active cultures when you froze it, it should work as a starter when thawed. Where I reside you can't find regular yogurt in small containers, only flavored ones. re: I needed to stop yogurt after 30 hours. The primary cost is the whole milk. Yes & no. Mix oats with fruits to create these tasty dog treat recipes. Mirjana Curic, a senior scientist at Chr. Your email address will not be published. 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