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Cascabel ♦
Cascabel ♦
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When I make yogurt, I freeze some of the yogurt for the next time. However, I concentrate the yogurt by pouring it into a cloth, and extracting the yogurt whey (I do not know if it is called wheywhey like cheese).

  1. Is the culture in the yogurt yogurt wheywhey? Do I lose culture by concentrating the yogurt?

  2. Is salt harmful for the culture? Do I necessarily need to store the culture before adding salt to yogurt?

When I make yogurt, I freeze some of the yogurt for the next time. However, I concentrate the yogurt by pouring it into a cloth, and extracting the yogurt whey (I do not know if it is called whey like cheese).

  1. Is the culture in the yogurt whey? Do I lose culture by concentrating the yogurt?

  2. Is salt harmful for the culture? Do I necessarily need to store the culture before adding salt to yogurt?

When I make yogurt, I freeze some of the yogurt for the next time. However, I concentrate the yogurt by pouring it into a cloth, and extracting the yogurt whey (I do not know if it is called whey like cheese).

  1. Is the culture in the yogurt whey? Do I lose culture by concentrating the yogurt?

  2. Is salt harmful for the culture? Do I necessarily need to store the culture before adding salt to yogurt?

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Googlebot
Googlebot
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How to catch culture out of yogurt?

When I make yogurt, I freeze some of the yogurt for the next time. However, I concentrate the yogurt by pouring it into a cloth, and extracting the yogurt whey (I do not know if it is called whey like cheese).

  1. Is the culture in the yogurt whey? Do I lose culture by concentrating the yogurt?

  2. Is salt harmful for the culture? Do I necessarily need to store the culture before adding salt to yogurt?