Mine usually goes into a jar in the fridge. Currently an old peanut butter glass jar but any jam jar would be OK. Strict cleanliness is wise in the same way as for wine. I will scald spoons and jars but am not too precious about it. Adding enough starter means that the bugs from the last batch should swamp any "wild" bugs in the mix. If it looks or smells wrong then it is wrong.The only real problem I have had was a couple of batches with what I would describe as an unpleasant "ropey" texture instead of setting. The lactic acid discourages other bugs so if it is reasonably tart that is also a good sign that all is well.jennyjj01 wrote: ↑Tue Apr 26, 2022 12:12 pm
I'll definitely give this a go. Can't be much different to making wine or beer.
How do you store yours? In jam jars in the fridge?
But it scares me a bit. I'm no connoisseur of yoghurt and would probably add a bit of fruit or jam or similar. But knowing if it were off or safe to eat could be quite hit and miss. The first batch from bought supermarket yoghurt should be ok, but using my own as a starter, time after time would worry me. I read somewhere that you can get away with about four generations from the bought starter?
I see that freeze dried yoghurt starter is also available online at about 80p per sachet. Not cheap.
Yoghurt has been made fior thousands of years by people with no understanding of microbiology and I recall a story that people on the hippy trail in the 60s rapidly learned that local yoghurt was the cure for a dodgy tum
For flavours we add jam or honey when serving. A lot of my home made jam disappears in that way around here.
I have considered the freeze dried as abackup prep in case store yoghurt is unavailable but it is too expensive for daily use. I suspect that if I cant get yoghurt then I wont have enough milk to make yoghurt - NIDO stash or not
