Viili-Finnish variety. Very mild and creamy, fairly thick consistency.
Filmjolk-Finnish variety. Tangy, reminiscent of cheese. Custard-like texture. Kids love.
Matsoni-From Republic of Georgia. Thin, custard-like texture with notes of honey. Popular choice for frozen yogurt
Piima-Scandanavian variety. Very thin & drinkable with mild flavor. Culture with cream to make a tasty sour cream-like topping.
Source: Cultures for Health - www.culturesforhealth.com
Check every 2 - 3 hours
If raw milk, heat to 160 degrees, then cool to 70-77 degrees
Pour 1 - 2 cups of cold milk into glass or plastic container
Add one packet yogurt starter, mix thoroughly
Cover the container with a towel or coffee filter, secured with a rubber band , or put a lid on the container and culture in a warm spot, 70-77 degrees.
Check after 12 hours to see if it has set. If is has not set, culture for up to 48 hours, checking every few hours.
Once yogurt has set, shows any change in texture, or at the end of 48 hours, cover the container with a tight lid and refrigerate for at least 6 hours.
After 6 hours the cultured yogurt can be eaten, but don't forget to reserve some for culturing next batch.
Liquidity activation batch? If it has a fish, tangy aroma, it's cultured and can make yogurt. It can take 2 - 3 batches for the flavor and texture to even out.
Make a new batch of yogurt a least once every 7 days to keep your cultures strong. Always use a fresh batch.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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|Polyunsanturated Fat 0g|
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|Sugars, other 0g|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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