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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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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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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
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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

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
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
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5 votes
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Oat yogurt is lacking the right creamy structure

Nice to hear that you've come so far in your recipe. You're lacking fat. The creaminess in normal milk comes from the milkfat, and that's what will give you a good mouthfeel in your yogurt too. You'll ...
rumtscho's user avatar
  • 139k
5 votes

Fermenting lactose water solution as if it were milk with lactic acid bacteria

Bacteria can’t survive and flourish on a lactose solution, any more than you can survive and flourish on pure sugar water. Other nutrients are needed for them to metabolise and grow and reproduce. ...
Sneftel's user avatar
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5 votes

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

Most commercial yogurt cultures are not mono-cultures... They are made up of a small handful of isolated cultures. I think it is 2. Strepptocus and Lactobacillus... THoough they might use more. Each ...
Questor's user avatar
  • 365
4 votes

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

starting with "cooking" the milk in the microwave It sounds like you might not be managing heat very well. Get a good thermometer. A study by Rani1 cites "the degree of denaturation of ...
Alex Reinking's user avatar
4 votes

Making caramel sauce with yogurt instead of milk

Asker here -- I went ahead and made some yogurt caramel, and it turned out wonderful! The tartness happened to come out confident yet blended with my amounts, and I like it much better than I would a ...
ariola's user avatar
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2 votes
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Where on the S Curve are the recommended yogurt fermentation times?

First, to clear up one misunderstanding: The plateau of the S-curve isn't because of a lactose constraint. The colony would stabilize at some point, but it would be other factors, probably the ...
rumtscho's user avatar
  • 139k
2 votes

Beans Cultured with Yogurt

Dr. Marisela Granito, at the University Simon Bolivar has made this her life's work. It turns out that: " Lactobacillus casei and Lactobacillus plantarum are the key bacteria. These can be ...
j vw's user avatar
  • 21
1 vote

Why doesn't clabbered raw milk become lactose free when left to ferment for a few days?

There's a very simple place where it goes wrong: thinking that the presence of these bacteria must remove all the lactose completely. Ecosystems rarely work that way, and you see it all the time. Cats ...
rumtscho's user avatar
  • 139k

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