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47 votes
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What is going on genetically that restricts the number of generations a yogurt starter will last?

I had a look at the manual, and there is quite a lot of more or less wrong, or at least misleading information in there, especially around the biology. I am a virologist by training, but have had a ...
bob1's user avatar
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36 votes
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Why is it recommended to mix yogurt starter with a small amount of milk before adding to the entire batch?

Dry powders are easier to mix if you make a slurry first with a small amount of liquid and then mix the slurry in. If you skip this step you will have clumps of dry powder floating on top of the milk ...
Sobachatina's user avatar
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35 votes

When making yogurt, why doesn't bad bacteria grow as well?

The initial heating of the milk, besides denaturing proteins to improve the texture, also pasteurizes the milk. The culture needs to be added in a high enough concentration to crowd out harmful ...
Sobachatina's user avatar
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33 votes
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Why does blending blueberries, milk, banana and vanilla extract cause the mixture to have a yogurty consistency?

The pectin from the blueberries jelled in the presence of the calcium in the milk. The texture might be unexpected, but it is perfectly safe and tasty. It is the same process that thickens blueberry ...
rumtscho's user avatar
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32 votes

Yogurt + tahini = paste?

Adding a small amount of water to tahini causes it to thicken into a paste because of carbohydrate binding. Clearly, the yogurt had just that amount of water. The solution to getting it to thin out ...
FuzzyChef's user avatar
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19 votes
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Why is DIY yogurt not as stable as sourdough starter?

First, we are talking about different microorganisms when comparing sourdough to yogurt. Generally, a sourdough starter is populated by numerous strains of yeast and bacteria, while store bought ...
moscafj's user avatar
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17 votes

When making yogurt, why doesn't bad bacteria grow as well?

Note that the milk you take out of the fridge has been sterilised (UHT or pasteurisation) - it doesn't have any bacteria (etc.)[1]. It also isn't very acidic or salty. This makes it a wonderful ...
Luaan's user avatar
  • 288
15 votes
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Milk curdles while heating to make yogurt…is it safe to eat?

I wouldn’t. If the milk curdled, it’s a sign of spoilage and the very last thing you want to do now is keep it in a warm environment for a prolonged time. And while many yogurt recipes include a ...
Stephie's user avatar
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12 votes
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What milk and yoghurt is the best for mango lassi?

It all depends on taste [of course]. Lower fat milk & yoghurt are sharper, more tangy, almost 'lemony'. High fat are rich, smooth & creamy. So, start with 'How tart do you like your lassi?' &...
Tetsujin's user avatar
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11 votes

Slimy whey in store-bought yoghurt

It's probably thickeners, such as carrageenan or xanthan gum, which are thickening/sliming up the whey. Draining off the whey or stirring it back in should be fine. A brand which doesn't have added ...
Sneftel's user avatar
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11 votes

Making caramel sauce with yogurt instead of milk

The issue I foresee with heating yogurt up to high temperatures is curdling. The results may not be totally objectionable, but I would expect a certain amount of graininess in the final texture. We ...
kitukwfyer's user avatar
  • 5,229
11 votes

What is going on genetically that restricts the number of generations a yogurt starter will last?

I will suspect that it's having low expectations for the average user's microbiological care more than any inherent issue. I doubt there's any genetic time-bomb in the culture. For instance, if you ...
Ecnerwal's user avatar
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10 votes

Can yogurt be used as a substitute for yeast in pizza dough?

No, the bacteria in yogurt will not serve as the primary leavening agent for dough.
moscafj's user avatar
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10 votes
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Making caramel sauce with yogurt instead of milk

I can't see a reason why it wouldn't work. Caveat, I haven't made it with yogurt myself, but it sounds definitively worth trying out, and I'd estimate the risk of unpleasant surprises as quite low. ...
rumtscho's user avatar
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9 votes
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I have been cooking yogurt cakes in the US for a while and each time it has to cook for an extra 20 min. Why?

My first suspicion would be your oven. Home ovens are notoriously inaccurate, and it may be that yours is just slow, which is to say that it doesn't quite reach the temperature to which you set it. If ...
Caleb's user avatar
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9 votes
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how to get rid the sourness in yogurt

If you want less sour yogurt, you have to pick the right culture and right process. First, choose a streptococcus culture, or maybe bifida. Lactobacilicus bulgaricus gives you more sour yogurt. ...
rumtscho's user avatar
  • 139k
9 votes

Is there an easy way to store yogurt and have it maintain its consistency?

From your photo your yogurt looks pretty firm, almost like soft fresh cheese. That could be part of the problem, perhaps make the yogurt a little less set on the next batch. Besides that, I noticed a ...
Luciano's user avatar
  • 5,155
9 votes

Is there an easy way to store yogurt and have it maintain its consistency?

This is not a storage problem, and can't be corrected by changes in storage. You have to look into other options. First, it would be helpful to change how you conceptualize the process. Yogurt is not &...
rumtscho's user avatar
  • 139k
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 ...
Athanasius's user avatar
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8 votes

Why do they put the fruit on the bottom?

At the time Dannon came to US, which was 1942, to appeal to the sweet tooth of Americans, fruit was added, but it was illegal at the time to mix anything with dairy. So they put it in the bottom to ...
whisperingsage's user avatar
8 votes

How to mark yogurt jars?

Some permanent markers (sharpies for example) can take multiple passes through the dishwasher while still being legible, but a quick wipe with alcohol of any kind will take it off. For truly ...
Chris H's user avatar
  • 44.4k
8 votes

Why is it recommended to mix yogurt starter with a small amount of milk before adding to the entire batch?

To avoid clumping. It is much easier to disperse a solid into a small volume of liquid first by whisking or stirring to reach an even consistency and then pouring it into a larger volume of liquid ...
pygosceles's user avatar
7 votes

Homemade plain yogurt

The leftover yogurt must contain live and active cultures. It does not matter whether the leftover yogurt is sweetened or not.
mattm's user avatar
  • 2,474
7 votes
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What is the difference in the making of yoghurt to produce carbonated (like Kefir) vs non-carbonated yoghurt?

There are different kinds of lactic acid fermentation which are done by different kinds of bacteria and/or yeasts. The simplistic picture is that yogurt is typically made with only two types of ...
greedyscholars's user avatar
7 votes

How to mark yogurt jars?

Having marks that are both temporary and durable is a tough combination, because something that can survive a dishwasher will by definition be hard to remove. Good answers already provided, but I ...
barbecue's user avatar
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7 votes
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Do you need more yogurt starter for more milk?

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 ...
Sobachatina's user avatar
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7 votes
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Should you layer Greek yoghurt on porridge oats or mix it in with the porridge oats?

The point of overnight oats is to allow the oats time to hydrate slowly at a cool temperature, rather than cooking them in water. So it's best to have them well-mixed with the liquid they'll be ...
Sneftel's user avatar
  • 29.5k
7 votes
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Yogurt from raw cow milk has a gelatinous consistency

Your process skips the scalding step for the milk. To get the proper consistency for yogurt, you have to boil it up once. This has two functions: it kills bacteria which might outcompete the culture, ...
rumtscho's user avatar
  • 139k
6 votes

How to mark yogurt jars?

Personally, I tend to use "permanent" markers: Once you run the jars through a dishwasher, they usually disappear. Nail polish is a bit more permanent and suitable for colour-coding and writing (at ...
Stephie's user avatar
  • 60.1k
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 ...
rumtscho's user avatar
  • 139k

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