8
votes
Do commercial yogurt starters (i.e.: store-bought yogurt) actually degrade over time?
Off the top of my head, I don't know of scientific studies that have tested this. But even if there were, I don't think they'd necessarily be meaningful in comparing a particular store-bought culture ...
- 32k
6
votes
What’s the definition of “cultured butter”?
We're not all going to agree on a definition of cultured butter, so these answers are going to be subjective.
Culture distillate (https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch....
- 2,480
6
votes
Add fresh yogurt to whipping cream to make creme fraiche?
No, creme fraiche needs specific cultures, which are not yogurt cultures, and lower fermentation temperature.
If you use yogurt with Lactobacilicus Bulgaricus to innoculate your cream, and a ...
- 135k
5
votes
Accepted
Yogurt has stopped thickening properly
That happens sometimes, it means that the ecological balance in your yogurt has shifted to some less tasty bacterial strains. There is even a small chance that you picked up something slightly ...
- 135k
4
votes
When whipping cream, does its state continually cycle through various states? Is there a dead end at whipped butter? Or does something else happen?
From the article you linked to, on making butter:
... what you're ultimately doing is smashing those little globules of fat into each other, damaging their walls and causing the hydrophobic (water-...
- 58.1k
3
votes
Accepted
Whey from yogurt to curdle milk
If you let the whey sit with the milk at proofing tempreatures (about 42 to 49 C for lactobacillicus bulgaricus, somewhat lower for bifidus, streptococcus delbrueckii and some other strains), you'll ...
- 135k
3
votes
Do commercial yogurt starters (i.e.: store-bought yogurt) actually degrade over time?
I've been making traditional yoghurt all my life as my mother taught me. The only difference being that I bought a basic heating maker because my hot water system here is outside which is a problem in ...
- 198
3
votes
I've tried to make yougurt but I've got soured milk - what went wrong?
Either you failed to adequately pasteurize the milk, or your culture was bad, or some unclean / unsanitized (some would say sterilized, I know better) utensil was involved on the cooling/inoculating ...
- 15.2k
2
votes
Culture fresh buttermilk with yogurt
In addition to rumtscho's excellent answer, I thought I would add some information about culturing buttermilk from milk to make "cultured buttermilk".
Buttermilk culture is its own distinct bacterial ...
- 59k
2
votes
Accepted
Culture fresh buttermilk with yogurt
You seem to have gotten the process backwards. You don't culture the buttermilk. You culture the milk, then whip the butter, and the rest is cultured buttermilk, at least if you are going for ...
- 135k
2
votes
Commercial yeast ( Saccharomyces cerevisiae) in a sourdough culture
I think the question could refer to two somewhat different practices: (1) adding some commercial yeast to a particular sourdough recipe during the initial mix, or (2) adding commercial yeast to the ...
- 32k
2
votes
Should non-dairy yogurt thickeners be added before or after fermentation?
I tried this method to very good results. The yogurt was thick and creamy.
combine tapioca flour, pea protein, and a bit of milk in saucepan. heat to 180F to activate tapioca flour and to kill any ...
1
vote
What’s the definition of “cultured butter”?
clover sonoma did answer me:"Our butters do not have added cultures. Adding the lactic acid (which itself is a product of fermentation) mimics the fermented flavors that culturing does. So it is ...
- 21
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