Guest guest Posted January 28, 2004 Report Share Posted January 28, 2004 yogurt contains strep. ther. Kefir does not. but do not get the thickness AND mildness. I use a low-strep t formula, incubate for 36 hours and does OK. the NO strep t did not wrok w/ any consistency i found. www.MajestyFarm.comNorth Garden, Virginia Yogurt Culture Hi everyone. I recently joined this group and I have a question I'm hoping someone can help me out with.I want to start culturing raw goat milk into yogurt this spring. I'm just having trouble locating a good starter culture. I've looked all over on-line, but I cannot find a multi strained culture that does NOT contain streptococcus thermophilus. Does anyone have any suggestions as to where or how I can find a high quality culture free of s. thermophilus?Thanks a bunch.Mari in NENEP.S. Is anyone else in northeastern Nebraska...by chance??PLEASE BE KIND AND TRIM YOUR POSTS WHEN REPLYING! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 28, 2004 Report Share Posted January 28, 2004 Hi there Mari, You know, that culture, s. thermophilus is what adds tang to yogurt. Yogurt without s.thermophilis is not yogurt! Perhaps Marieta, the resident Queen of Yogurt, will elaborate on the two main cultures of yogurt. Just curious- why do you not want yogurt with s. thermophilus? Sara I want to start culturing raw goat milk into yogurt this spring. I'm just having trouble locating a good starter culture. I've looked all over on-line, but I cannot find a multi strained culture that does NOT contain streptococcus thermophilus. Does anyone have any suggestions as to where or how I can find a high quality culture free of s. thermophilus? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 28, 2004 Report Share Posted January 28, 2004 Sara, You are right! By definition yogurt is a fermented milk and L. Bulgaricus and S. Thermophilus are the bacteria responsible for this. Both of them must be present in the product to be yogurt. Bacteria such as Bifidus are being used by manufacturers here and they are optional. Marieta > Hi there Mari, > You know, that culture, s. thermophilus is what adds tang to yogurt. Yogurt without s.thermophilis is not yogurt! > Perhaps Marieta, the resident Queen of Yogurt, will elaborate on the two main cultures of yogurt. > Just curious- why do you not want yogurt with s. thermophilus? > Sara > I want to start culturing raw goat milk into yogurt this spring. I'm > just having trouble locating a good starter culture. I've looked all > over on-line, but I cannot find a multi strained culture that does NOT > contain streptococcus thermophilus. Does anyone have any suggestions > as to where or how I can find a high quality culture free of s. > thermophilus? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 28, 2004 Report Share Posted January 28, 2004 Okay, then I guess I want whatever you'd call an s. thermophilus free yogurt...take off the 't' and you have yogur. That's what I want. Yogur. There's a place in Texas called White Egret Farm. They are making s. thermophilus free yogur (http://www.whiteegretfarm.com/html/yogurt.html) only they call it Probiogurt. Anyway, I'd buy some of their stuff if I could just reculture it. Do you think I could do that? Thanks to whomever can help! Mari > Hi there Mari, > You know, that culture, s. thermophilus is what adds tang to yogurt. Yogurt without s.thermophilis is not yogurt! > Perhaps Marieta, the resident Queen of Yogurt, will elaborate on the two main cultures of yogurt. > Just curious- why do you not want yogurt with s. thermophilus? > Sara Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 28, 2004 Report Share Posted January 28, 2004 I made yogurt out of bifidus bacteria from Natren. I was in Vancouver and my friend and I decided to see what would culture milk. We used Udo ERasmus' cultures, bioculterelle, and my bifidus stuff from natren that I'd brought because I put a teaspoon in water daily and drink it. Udo cultured very fast; bioculterelle never worked at ALL (a scam) and my bifidus cultured into a tasty, sweet yogurt, though it took a little longer than Udo. I don't believe its correct to say without thermophilus you don't h ave yogurt. Quote Link to comment Share on other sites More sharing options...
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