By "one generation", you mean the first batch made with commercial culture will make another, then you make the next with a fresh bought culture? I hope that makes sense!
It must be possible to maintain a culture for generations, like a sourdough, but I'd be happy with set yoghurt right now.
tel, I've got some 'mesophilic homofermentation culture' in the freezer for cheesemaking.
Is that the sort of thing you're referring to? Would I need to add yoghurt as well?
Leila I leave my yogurt as long as 24 hours to get the setup I want. No one has mentioned leaving it that long but it works for me.
Tel can you describe what is offputting about the villi texture?
misfit, I just used plain yoghurt from the local Indian grocer: "milk and culture' was the ingredients list, which seemed basic enough for me!
I was thinking, if the yoghurt starts to go funny after a couple of generations, I could make a large batch and freeze starter-sized quantities. Seem sensible?
I know yoghurt 'wakes up' fine.
I'm only doing it on a really small scale, and I'd like to avoid buying in fresh culture.
Alison Freeth-Thomas "heninfrance" wrote:
(Right at the start this was 2 tbspns of shop-bought 'active' yoghurt but now it's just some scooped out of my own mix and I've been making it every 3 days for 3 months now - many generations).