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How to Use Yogurt as a Starter Culture for Homemade Yogurt
The most economical way to make yogurt!
When it comes to making homemade yogurt, there are two simple ways to kickstart the fermentation process: using a freeze-dried starter culture or a small portion of yogurt. In this post, we’re diving into the second method, using yogurt as your starter. We’ll share the benefits, important considerations, and a few handy tips to help you get the best results.
The idea of using yogurt to make more yogurt hinges on live cultures. Yogurt naturally contains beneficial bacteria, mainly Streptococcus thermophilus and Lactobacillus bulgaricus, which are essential for fermentation. When you add a spoonful of yogurt with active cultures to fresh milk, these microorganisms begin working to turn it into yogurt all over again.
Choosing the Right Yogurt
Not all yogurts are created equal, especially when it comes to using them as a starter. The quality of your yogurt will directly affect the outcome of your new batch, so here’s what to look for:
Store-Bought Yogurt
Choose a plain, natural, or Greek yogurt that is unflavoured, unsweetened, and free from additives or thickeners. The label should mention “live and active cultures” or list bacterial strains like Streptococcus thermophilus and Lactobacillus bulgaricus.
Homemade Yogurt
If you already make yogurt at home, you’re in luck! Homemade yogurt is naturally additive free and typically more potent with good bacteria than store-bought, thanks to longer fermentation times. One of the joys of homemade yogurt is being able to reuse it to culture future batches, saving you money and giving you full control over your ingredients.
Important Considerations
While it’s possible to use yogurt as a starter multiple times, it’s not recommended to reuse it indefinitely. Over time, the bacteria in the yogurt can become less active and less diverse, which can affect the quality and consistency of future yogurt. Additionally, the risk of contamination or mutation can increase with each successive batch. Monitor how many times the yogurt has been reseeded and keep an eye out for changes in flavour and texture.
Pro Tip: Store Starter yogurt Separately
To keep your starter yogurt fresh, and avoid contamination, always scoop out a portion from a newly made batch and store it in a small airtight glass jar in the fridge. Use it within 3 weeks.
Heat Matters: Don’t Kill the Cultures
Yogurt bacteria are heat sensitive. Always ensure the milk has cooled to below 108°F (42°C) before stirring in the starter yogurt. Temperatures above 43°C can destroy the beneficial bacteria, resulting in failed fermentation.
Want a Thicker Yogurt?
If you prefer your yogurt extra thick and creamy, like Greek-style, consider adding dry milk powder to increase the milk solids. You can add this either before or after heating the milk. As a guide, use 1/3 cup of dry milk powder per litre of milk. For even extra added firmness, heat and hold the milk at 180°F (82°C) for 10–20 minutes.
PREPARATION
Before you begin it is important to sterilise the Luvele yogurt making glass jar and any utensils you use, in boiling hot water. Do this by boiling a kettle and carefully pouring the hot water in the jar and over the equipment. The danger of not sterilising is that other bacteria may overpower your culture and affect the quality of your ferment.
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