How to catch culture out of yogurt?
When I make yogurt, I freeze some of the yogurt for the next time. However, I concentrate the yogurt by pouring it into a cloth, and extracting the yogurt whey (I do not know if it is called whey like cheese).
Is the culture in the yogurt whey? Do I lose culture by concentrating the yogurt?
Is salt harmful for the culture? Do I necessarily need to store the culture before adding salt to yogurt?
Best Answer
The culture is everywhere in the yogurt, and you are not losing all of the whey anyway. If you'd managed to press out all of the moisture, you'd end up with yogurt powder.
Salt interferes with all kinds of microorganisms. It is much better to not add salt to culture.
Pictures about "How to catch culture out of yogurt?"
How do I know if my homemade yogurt has live culture?
The label on the container will tell you what probiotics are in the yogurt. Some yogurts carry the National Yogurt Association's (NYA) \u201cLive and Active Culture\u201d seal, but if that label is not on the container, look at the ingredient panel.How do you get bacteria from yogurt?
Drying the Yogurt CultureLeave the yogurt to dry in a warm, safe spot no more than 80\xb0F. Once it is completely dry, store in a zip lock bag in the refrigerator. Under ideal conditions, the starter will keep for up to a few months.How do you save yogurt culture?
Method:Yogurt Starter Culture Review
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