Can I use live yoghurt to kick-start fermentation?
I am making a type of fermented sausage from the Faroe Islands. The recipe says to keep them above 20 degrees (Celsius) for the first 12 hours, to make sure the lactobacilli multiply enough to initiate lactic acid fermentation.
Included in the sausage mix is 500ml of milk. Would replacing some of this with live yoghurt help to ensure a good colony of lactobacillus is present, thus reducing the risk of the fermentation not starting quickly enough?
And could I extend this to other lactic acid fermentation recipes e.g. sauerkraut?
Best Answer
My advice would be to see if you cannot find a cheese hobby shop that will not sell you a strain of the bacteria and simply cut out the middleman. You can inoculate sausage with bacteria very much like you do with cheese so there really is any need to do the diary.
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What can I use as a starter culture?
Starter Cultures to Try- Whey from straining yogurt, kefir or clabbered raw milk (sweet whey, powdered whey and whey from cheesemaking will not work)
- Brine from fermented vegetables such as sauerkraut juice or sour pickle brine.
- Kombucha or Jun Tea.
- Water Kefir.
- A Good-Quality Probiotic Supplement.
Can fermentation occur in yogurt?
Yogurt is commercially produced through fermentation by lactic acid bacteria (commonly Lactobacillus spp. and Streptococcus spp.) at temperatures usually in the range of 27 to 40\xb0C. In typical processes of elaborating yogurt, the yogurt is not agitated during the fermentation stage.How do you make a fermentation starter?
Whey from Yogurt or Kefir Draining the milk solids from the whey will give you a culture starter that will keep for a longer period of time than the yogurt or kefir itself. Use this to ferment vegetables, fruits, whole grains, or juice-based lacto-fermented sodas.8 Things I Wish I Knew Before Making Yoghurt! | The Fermentation Show
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Answer 2
Actually you can use live yogurt as a starter to ferment yogurt, veggies. However, if you want to make sure to have a lot of Streptococci and Lactobacilli, you can use the probiotics (in dried form) to boost fermentation faster.
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