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Yes, it is required. You have to ensure that the microbes you want dominate those that are still present in the milk, even after pasteurization/heating. This is achieved by adding a sufficient starting number and maintaining the environment (e.g., warmth) for their optimal growth.


Recipes call for a certain amount of starter to maximize the chances that your starter bacteria will crowd out undesirable wild bacteria. If you use too little starter you will increase the chances that some random bacteria will win the incubation war. Since you don't know what you will get this can be actually dangerous. I would recommend making an ...


Yes, you will be fine. As stated in this question, the main reason to heat milk for yogurt making is to improve texture. Heating it twice should not be a problem. It would be interesting to know if twice heated milk (heated, cooled, and reheated) has an impact vs. the traditional heating, then adding the culture at the correct temperature. There is also ...


Your recipe is fine, definitely in line with many Italian recipes for crema pasticciera, but is on the higher end of the starch quantity range I would recommend. To salvage this batch you can: Mix it with some whipped cream (1:2 ratio of whipped cream to pastry cream). This will make much lighter Mix it in equal parts with a chocolate ganache. This makes ...


The starch was superfluous. Traditional creme patisserie is made without it. Some people do make custards which combine starch and yolks, but they are actually more difficult to work with. Also, from your ratios, the starch alone (without the yolks) would suffice to make the shape-holding pudding you described. You can repeat the whole cream without any ...

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