Just order several different starters but I have some doubts and questions to ask, please help me

Yogurt Making
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Hello! I apologize in advance but I have several doubts and questions to ask, please help me.:grimacing:

I don’t drink milk, so I’m going to use plant-based drinks. I’ve read and seen several of your instructions on how to make yogurt with these drinks. But…

1- Initially I will use supermarket plant-based drinks, because I already bought them, but later I will make them myself. Can I use other homemade drinks besides soya, almond and coconut, such as oats, rice cashews or hazelnuts, even if the result is the whey at the bottom?

2 - If I add a date, besides the water and the soy, to make 1 litre of a soy drink, when I am heating the drink to make yoghurt, should I also add half a teaspoon of sugar or maple syrup?

3 - In the case of using the plant based almond drink, I would like to use a thickener to make it thicker.
I realized that I should use it after removing the yogurts from the yogurt maker and before putting them in the fridge.
Should I add the thickener and mix it with the yogurt using a sterilized spoon?
Since I’m going to use 200ml jars, and not one big jar, I’m not sure how much thickener I should put in each one. I have agar-agar, cornstarch, xanthan gum and guar gum.
I know this is a difficult question to answer, but can you give me a rough idea?

4 - I ordered several types of yogurt starter, but I read here that each type of starter has its ideal incubation temperature. Is there a place where I can check the ideal temperature for each type of starter?
I have a cooking thermometer,
so I can control the ideal temperature for each starter.

5 - When using comercial coconut drink (with no additives) I intend to add coconut pieces as you advise. Should I use a blender to make everything liquid before I use the starter?

6 - If I want to mix fruit jam or maple syrup into the yogurts, should I do it only after they are ready (after the hours spent in the fridge)?

7 - I’m going to store the starters in the fridge, as I’ve read that they are very sensitive to temperature changes. Should I take them out of the fridge before using them so they can come to room temperature?

8 - Should I put the jars with or without a lid in the yogurt maker when preparing the yogurts?

Once again, I apologize for asking so many questions. Thank you very much in advance. :pray::pray::pray:

Cheers!

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Please find the answers below

  1. You can make your own and use purchased, but they must not contain any additives and preservatives and have the highest fat/protein content. The best to use are soy, cashew and coconut; any other deliver liquid results or separation.
  2. Do not add anything when making them at home. You do not heat plant-based milk; you gently warm them before adding the starter.
  3. Thickener is added before warming the milk; check the instructions on the thickener and always use sterilised spoons, containers and utensils. Of course, you choose which is better.
    However, we recommend not using anything other than a starter and milk.
  4. Each of our yogurt starters set between 37C and 43C degrees(±1,2 degrees), which all yogurt makers support. No ideal temperature can be controlled in home settings, and it is always variable.
  5. We recommend using coconut milk/cream, not drink. Blenders can contaminate it.
  6. You can add anything after the yogurt is set.
  7. You can store our starters in the cupboard for 2 years, in the fridge for five and in the freezer for 10 years. You should always allow some time at room temperature before use and unopen it.
  8. You should keep lids loose or remove them but cover the jars with something to avoid condensation getting in.
1 Like
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Thank you very much for your respond!

I mentioned almonds instead of cashew because it is one of the 3 possibilities mentioned in your video:

And also, in your video you recomend using the tickeners after the process of making it and before puting the yougurts in the friedge.
The same here:
(“If you wish to use thickeners please add them after step 4 above and before the refrigeration in step 5 above.”)

So now I am confused.

I always buy plant-based drinks with nothing but the plant and water. I intend to do it at home because it will be much cheaper.
So I was going to make my plant-based drinks with this:

Does it mean that I could contaminate the drink? Because I cannot sterilized the plastic as I will do with all the other utencilies.

Regarding putting the lids loose on the jars, do you mean that I put them on the jars but without screwing them on? I apologize, but I am Portuguese and, despite having a good knowledge of English, sometimes I may not fully understand the intention of what is written in English.

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Cashew provides better results; we had not tried it when the video was made years ago.
So, thickeners are not recommended
However, there are two courses of action when thickeners are used.

  1. Before fermentation - we need to consider that some act as preservatives, so those cannot be used at this point.
  2. After fermentation when avoid straining. In such a case, the mix which could be separated(almonds, for example) is mixed, and thickeners are added.
  3. You do not need thickeners for soy, cashew or coconut milk at all.
  4. Again, drinks do not work well; you should use high-in-fat and protein vegan substitutes and such as soy, cashew and coconut cream. Drinks are something with 99.99 % of water, and lactic bacteria do not eat water.
    The rest is understood well
    Plastic utensils like this can be sterilised with hot water due to the special plastic they are made of. Check the marking on it or contact the manufacturer to confirm
1 Like
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Ok, thank you very much for your precious help. I will follow all your instrutions.
Just one more question. Does this mean that I need to stir during 30 minuts?

Screenshot_20250125_152503_Yogurt App
Screenshot_20250125_152503_Yogurt App1080×2400 139 KB

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No, but it means that stir after adding them to the milk and before transferring the mix to the incubation device

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I cover my Pyrex bowl with clingfilm during fermentation to keep out contamination. Should I pierce tiny holes in it?
Regarding sterilising plastic spoons, if you have a microwave you can sterilise wet silicone utensils in it, as well as wet pyrex bowls etc. It works better if the items are wet, as water conducts the heat. I don’t like microwaves, so this is the ONLY thing I use my microwave for:)

8

Much easier (but need to be careful and conciderate) is to pour hot water over just before use.
If utensils are kithcen graded they wil handle the temperature.
if they are not then do not use those.

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Thanks.
I cover my Pyrex bowl with clingfilm during fermentation to keep out contamination. Should I pierce tiny holes in it?

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We would not pierce holes. However, a small hole might reduce the condensation in some cases. It is up to you. You could monitor and decide, but this is not a significantly important factor

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I use a sheet of kitchen paper and it works fine because it absorbs excess condensation.