Guest guest Posted October 19, 2005 Report Share Posted October 19, 2005 i'm trying to culture pastuerized cream can i use a tablespoon of live yogurt or do i have to use pima culture to get best results Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 20, 2005 Report Share Posted October 20, 2005 >can i use a tablespoon of live yogurt or do i have to use pima culture to >get best results Yoghurt bacteria are generally best-suited to culturing at yoghurt temperatures -- around 110 degrees. However, you could certainly try adding some yoghurt, leaving it out and seeing what happens. What you'd call " best results " , though, are going to be highly subjective. Piima has a very distinctive flavor, yoghurt has a different flavor, and so do all the other cultures out there, including villi, sour cream, cultured buttermilk, kefir, fil mjolk, etc. etc. etc. So what you should use depends on what you want. - Quote Link to comment Share on other sites More sharing options...
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