Yogurt Making

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Mesophilic cultures are so easy! (self.yogurtmaking)

submitted 7 months ago by Dravin to c/yogurtmaking

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I realize this community is probably dead but I figured it wouldn't hurt to shout into the void if it is.

I enjoyed making my own yogurt in the past but got annoyed with babysitting my makeshift incubator consisting of a cooler and an electric blanket and stopped. Recently I took up yogurt making again but this time with mesophilic cultures. Being able to just leave batch of yogurt in a warm spot in the kitchen until it is set is just so handy. I'm also looking forward to trying some different cultures. I've got filmjölk and a viili cultures in the freezer for when I want to change things from the kefir simulate culture I've currently got active.

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[–] cxg 2 points 7 months ago (4 children)

Never thought to look for these! I’ve only made yogurt in the instant pot. Where’d you get the cultures?

[–] Dravin 1 points 7 months ago* (last edited 7 months ago) (3 children)

I bought them from here since I used them back in the day when I was doing the thermophilic culture thing and so I went back to them for the mesophilic cultures. It is part of why I'm doing a kefir simulate culture rather than grains as they don't offer grains. If you look around online you'll see other businesses offering mesophilic cultures as well.

[–] PlantJam 2 points 7 months ago (2 children)

How does the taste change with different cultures? Do you prefer one over the other, or are they just different?

[–] Dravin 1 points 7 months ago* (last edited 7 months ago)

With something like viili there will be a noticeable texture difference from what I've seen of people making it. Most places selling cultures will have some notes about what sets it apart (e.g. I see filmjolk called distinctively buttery on multiple sites). I don't know how subtle those differences actually are until I get around to trying them and I imagine someone selling yogurt cultures for a living is probably more tuned into such things. I imagine plenty of people would just go, "It tastes like yogurt to me."

Edit: I can say the kefir-like I'm making lately has more of a fresh milk taste compared to thermophilic yogurt I'm familiar with. Though that could easily be differences of preparation showing themselves rather than anything to do with the culture specifically.

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