? on making own yocheese

kayan · 10-30-2005, 08:11 AM

can you use yocheese as your starter in making your own yogurt or do you need to use yogurt? I am making yocheese for the first time and using my homemade yogurt. I don't know if I need to save 1/2 cup of the yogurt first before I strain it or I can use yocheese to make another batch.

does this make sense or am I clear as mud

shadowzip · 10-30-2005, 11:07 AM

I would think you would want to take out 1/2 cup of the yogurt first before you strain it. why waste the whey when you could put it into the next batch. JMO

bigmomma · 10-31-2005, 08:45 AM

sure kayan! either un-strained yogurt or thickened yocheese, both make fine starters. (avoid store-bought flavored yogurt as it's thickeners & stabilizers negate the power of the active cultures, or so I've read) I'm always a bit dissappointed when I snatch off the lid of a batch that's been cooking 10+ hours & it's weak & watery looking, but after an "overnight drain" it firms up real purty! LOVE IT!

Charski · 10-31-2005, 07:50 PM

I use Trader Joe's Greek yogurt as a starter, which from my understanding is just drained yogurt. It works great and turns out a nice thick batch. DH likes it best when I let it "percolate" 8 to 10 hours -thick and tangy!

Char

10-30-2005, 08:11 AM	#1
kayan Senior LCF Member Join Date: Jul 2002 Location: Maine Posts: 206 Gallery: kayan WOE: Atkins Start Date: Nov. 2000	? on making own yocheese can you use yocheese as your starter in making your own yogurt or do you need to use yogurt? I am making yocheese for the first time and using my homemade yogurt. I don't know if I need to save 1/2 cup of the yogurt first before I strain it or I can use yocheese to make another batch. does this make sense or am I clear as mud

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10-30-2005, 11:07 AM	#2
shadowzip Major LCF Poster! Join Date: Nov 2004 Posts: 2,809 Gallery: shadowzip WOE: M & E/Low Carb Start Date: 2/2005	I would think you would want to take out 1/2 cup of the yogurt first before you strain it. why waste the whey when you could put it into the next batch. JMO

10-31-2005, 08:45 AM	#3
bigmomma Senior LCF Member Join Date: Feb 2004 Posts: 232 Gallery: bigmomma	sure kayan! either un-strained yogurt or thickened yocheese, both make fine starters. (avoid store-bought flavored yogurt as it's thickeners & stabilizers negate the power of the active cultures, or so I've read) I'm always a bit dissappointed when I snatch off the lid of a batch that's been cooking 10+ hours & it's weak & watery looking, but after an "overnight drain" it firms up real purty! LOVE IT!

10-31-2005, 07:50 PM	#4
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 33,851 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	I use Trader Joe's Greek yogurt as a starter, which from my understanding is just drained yogurt. It works great and turns out a nice thick batch. DH likes it best when I let it "percolate" 8 to 10 hours -thick and tangy! Char