Are there any results using Bifidobacterium animalis (Bifidus Regaularis) as a starter yoghurt? Will cultures survive the extended 8 hour heating?
386123
I haven't used that type specifically to answer that question. I did, however, use freeze dried as well as ready made and then remade with a tablespoon or two with my own. I am thinking these cultures are pretty hearty. Its worth a try.
386124
Yes, that will work just fine. The optimal temperature range to culture Bifidobacterium animalis is 37°-41° C. The optimal temperature range to culture Lactobacillus acidophilus is 37°-42° C. So they both thrive in pretty close to the same range. You can start Bifidobacterium animalis yogurt using a special freeze dried starter culture, or one container of the Activa brand yogurt. I'd start it off of Activa personally as they have a specific sub-strain of b. animalis that is specially adapted to the acidity of yogurt. You can save one container from each batch you make to start your next batch. Best of luck. Yes, that will work just fine. The optimal temperature range to culture Bifidobacterium animalis is 37°-41° C. The optimal temperature range to culture Lactobacillus acidophilus is 37°-42° C. So they both thrive in pretty close to the same range. You can start Bifidobacterium animalis yogurt using a special freeze dried starter culture, or one container of the Activa brand yogurt. I'd start it off of Activa personally as they have a specific sub-strain of b. animalis that is specially adapted to the acidity of yogurt. You can save one container from each batch you make to start your next... » Read More Yes, that will work just fine. The optimal temperature range to culture Bifidobacterium animalis is 37°-41° C. The optimal temperature range to culture Lactobacillus acidophilus is 37°-42° C. So they both thrive in pretty close to the same range. You can start Bifidobacterium animalis yogurt using a special freeze dried starter culture, or one container of the Activa brand yogurt. I'd start it off of Activa personally as they have a specific sub-strain of b. animalis that is specially adapted to the acidity of yogurt. You can save one container from each batch you make to start your next batch. Best of luck. « Show Less
102759
I just received my Yolife yesterday and made my first soy yogurt using the Silk brand of soy milk. It turned out fine! Not as firm as store brands, but not runny either. Next time I'll try adding something like agar or gelatin to firm it up a bit just to see what happens, and then move on to experimenting with coconut and almond milks. I love my Yolife! It's hard to find nondairy yogurt where I live, but now the search is over.
2202879
Yogurt needs time to ferment. You need a yogurt maker or some other product that will allow the yogurt to stay at a constant low temperature for 8-10 hours (soy) or longer (cow milk).
750962
I tried the method you refer to and settled on 108 degrees for 4 hours. I find it give the yogurt a little tartness and added firmness. I like to strain mine to thicken after it's chilled. Makes superior greek style yogurt like my mom use to make.
2029423
I was making yogurt myself until I found a Bulgarian yogurt that is incubated for 24 hours. They have a fat free version and I've switched to it . They are a company in Austin, Texas, that makes yogurt SCD way. It's worth buying for me and not jacking with the hassle of the yogurt maker anymore. Here is the info.White Mountain Pure Foods Companyhttp://www.whitemountainfoods.com/WhyEatYogurtMini.html
942000
You can reuse it once you make yogurt. However, I have found this product to be unreliable, especially if you have it delivered during the heat of summer. It is much better to use a cup of yogurt as a yogurt starter. It is much more reliable and you can guarantee the refrigeration since you get it from the store. If this item is your only option due to allergies or intolerance, I recommend ordering a large batch before it gets too warm out.
2029425
I think the manufacturer's information is instructions on how to make yogurt in general. To make SCD legal yogurt, you'd still follow the instructions from the SCD book (ie use commercial yogurt as a starter and leave it in the yogurt maker for at least 24 hours).
1785333
I've used it for 8 weeks with great success. I don't know about in the long run but I think if you would add more food with probiotics in them that would help.
659076
You can use store-bought yogurt. We bought the starter and it didn't work. It may have been because of the hot weather and it died in shipping. I don't know. Ever since we have used store-bought and it works just fine. Use plain yogurt with live/active culture. Good luck!
1689075
I just use regular plain 0% fat greek yogurt (Fage brand). Works fine. I have also used some of the homemade yogurt as a starter for the next batch - that worked fine too.
2012762
No heating it would kill the live cultures. Maybe you could put it in water, fresh breastmilk or formula at room temp. if you know baby will drink soon. I put the probiotic in juice but we are past the baby stage.
2202880
I use a Yogourmet. To become yogurt, the milk+culture requires hours of sitting time at about 105 degrees. We let the culture grow for a full 24 hours. I've read online that you can put the milk+culture in glass jars, wrap them in a towel and leave them in an oven with the light on, but no heat. That's the process for making yogurt without a yogurt maker. I don't think stove top will work. If you try this, do look online for the exact oven procedure. I've never done it myself.
1233561
i have never bought a starter for yogurt. i just use a couple of tablespoons of store bought yogurt, works fine. i have found that i must set the machine on it's longest setting, about 11 hours.
1266323
Hi Andrea, Your question caught my eye because I'm trying to learn to follow the GAPS diet. Do you have any recommendations on making yogurt? I'm trying to decide on the most effective method to make yogurt on a regular basis. Any tips would be most appreciated.
2069263
No, room temperature is fine. It is the only probiotic that I have found to work. Be sure to wait 2 hours after eating to take it.
2192577
It is a really low temperature for an extended period of time, to create the fermenting of the yogurt. I'm not sure it would kill bacteria like you would need it to, for a baby's food.
2075809
Yes. Your texture would be different. If you can find a rice yogurt from the grocery store you can use that as your starter culture. Otherwise use coconut, almond or soy, then reserve a cup of your yogurt each time you make a batch to use as a starter for future batches.