Weston, United States - 30/05/2016
I used this starter to make yogurt, but do not have the yogurt maker. I placed it on the top of my AGA cooker. It did not set over night. I've made yogurt this way before with different starters. What happened?
Hi Cindy, the problem comes from the fact that this probiotic yogurt starter works best with our yogurt maker, the Yogourmet Multi, than any other appliance. It's because this starter requires a gradual increase of temperature from 73°F to 110°F, due to the different types of strains in it. You can still use other techniques but you need to incubate at 99°F for 10 hours before putting it in the refrigerator. If the milk you have used is still good you can restart with it and a fresh packet of starter. If you're not sure please use fresh milk. We are aware this might be confusing for people but on our next packaging we will add a note for this alternative way of doing. If you need more information do not hesitate to contact us again. Best regards.
United States - 27/01/2016
I make probiotic yogurt with UHT cow milk. It tastes delicious! But I want it to be sweeter. So may I add more sugar or sweetened condensed milk? If yes, how can I do it? Thank you very much for your support.
Hi Carrot, if you want your yogurt to be sweeter you have several options. The first one is to add 60 g of sugar (1/3 cup) and 60 g of milk powder (1/2 cup) to the milk and the culture before the incubation. This is for 2 quarts. You can also add sugar, honey or maple syrup to the yogurt once it is made. About the sweetened condensed milk, we never tried to make yogurt with this type of milk but you can try to make a test with 1 L of yogurt. For example, 150 ml of sweetened condensed milk and 850 ml of normal milk.
United States - 20/01/2016
Do I need to heat UHT cow milk up to 82°C/180°F and cool down to 23-25°C/73-77°F before dissolving 5 g of yogurt starter? Thanks.
Hi Carrot, if you are using UHT cow milk you don't need to heat it. You can use it right away and follow the directions, this means you save time!
United States - 18/01/2016
Do your starters contain dairy?
Hi Latifa, yes, all our starters do contain dairy.
Dublin, - 07/01/2016
We are looking to source freeze-dried yogurts in small sachets, can you supply us please?
Hi Mrs. Dolan, thank you for your interest in our products. Of course we can supply you with yogurt starter/culture packets, you have the choice between selling our Yogourmet products or selling under your own brand with a different packaging.
United States - 01/12/2015
Can I make yogurt with this starter in an Instant Pot? If yes, how long is the incubation period?
Hi Mihaela, I am not familiar with the use of an instant pot to make homemade yogurt but I can give you some important guidelines to make it happen. Yogurt needs to incubate at a steady 42-44°C (108-112°F) temperature for at least 4 hours if you're using Yogourmet original yogurt starter. Concerning Yogourmet yogurt starter with probiotics you absolutely need to use the Yogourmet Multi yogurt maker
because this starter requires a gradual increase of temperature from 23-25°C (73-77°F) to 42-44°C (108-112°F). Finally, be sure to use a precision thermometer.
Big Lake, United States - 01/11/2015
I want to use raw milk to make my yogurt. I know that heating raw milk to 180 degrees kills some of the healthy natural probiotics. What should I do to adjust the preparation process when using raw milk?
Hi Susan, when raw milk is used to make yogurt, it is not obvious to obtain a satisfying result. Indeed, since the milk is not homogenized, the fats separate from the rest of the milk. You would then obtain a yogurt that is firm on the top and lumpy/liquid in the bottom, as the fats are directly related to the texture.
Burnet, United States - 26/08/2015
Is the regular yogurt starter you sell also considered probiotic? I want to be making yogurt that is the best for me... So confused by the two different kinds.
Hi Pat, I agree with you that it might be sometimes confusing. The following bacteria are considered probiotic: Lactobacillus casei, Bifidobacterium ("Bifidus") longum and Lactobacillus acidophilus. These two others, Lactobacillus bulgaricus and Streptococcus thermophilus, are not considered probiotic. In the original Yogourmet yogurt starter there is bulgaricus, thermophilus and acidophilus while Yogourmet probiotic yogurt starter contains the same bacteria but with casei and longum.
Arlington, United States - 01/08/2015
With the probiotic yogurt starter, I get delicious yogurt but the texture is a little grainy. I heat the milk slowly to 180F and hold it there for 10 min before cooling.
Hi Ruth, the temperature is good but maybe you are heating the milk too long when it reaches 180°F. At the moment you reach the good temperature you can take it off the stove and let it cool down. For probiotic homemade yogurt be sure the milk cools down to 73-77°F before adding the starter.
Anacortes, United States - 29/06/2015
Can I store in the freezer? What do you recommend and time period?
Hi Jame, if you keep the starter in the freezer it will keep up to 2 years past the expiration date.
Duxbury, United States - 20/06/2015
I am diabetic and usually culture my yogurt for 24 hours to minimize lactose. Will that work with your probiotic yogurt starter?
Hi S, the result will be the same except for the taste, it will be more sour than regular yogurt (after a 24 hours incubation).