As far as I understand, the types of yoghurt this says it can do are mesophilic, as in you culture them without a hot machine. 22C, to 33C where the bacteria start to die.
Filmyolk (sorry for spelling), buttermilk, etc, are all mesophilic in my eyes, and do not need a yogurt maker.
The directions in all three of the packets I got are the same, with questionable timing (3 hour yoghurt?). I tried the video, and it shows BOTH a bowl of yoghurt just relaing and a yoghurt maker.
Would any kind soul say if they’ve used this, and how they used it, and what the result was? I’d sure appreciate it.
Hi Meso
The distinction between mesophilic and thermophilic bacteria could help if you make cheese and where this might be important.
Generally, those cultures grow between 15 and 45 degrees Celsius. In the home environment rarely a device on the market can guarantee the exact temperature which is distributed among the whole content of the mix and for this more time is required (or a higher temperature of incubation). The commercial devices which yogurt manufacturers use guarantee the exact temperature of the whole content, and the fermentation is completed in 8 hours(when a freeze-dried starter is used). At home, this takes longer which again suggests no exact temperature delivered. When making yogurt-like food(at home), you simply need to follow the instructions and incubate at higher temperatures as the main goal is to speed up the fermentation. Do not worry; rarely the temperature is higher to the point of killing the bacteria. However, if you use that for the first time you should monitor the mix and stop the fermentation when set. Once you make your first batch, all doubts will be evaporated
This is particularly important when a freeze-dried starter is used and must go through all fermentation stages until the PH level is achieved. Then you can use a few spoons from the first batch and reculture a new batch at a lower temperature in this case, the first stage of the fermentation will be skipped so you do not need to speed up it.
You can choose not to use a yoghurt maker, then simply follow the traditional method. You can use the traditional method for mesophilic and thermophilic cultures and it will deliver in case you do not run out of patience.
We tried our starters with yogurt maker and without it and they both delivered the desired end product. The difference was the timing. With yogurt maker takes between 12 and 18 hours for the first batch. The traditional method delivered after 24 hours most frequently 36 hours.
Recultivation with ready yogurt-like food usually takes between 3 to 6 hours regardless of the device
The traditional recipe for buttermilk requires cream instead milk.
You can use the Nordic-style starter cultures for making Villi (when raw milk is used), Filmjölk, Skyr if you follow the recipe for Skyr, and traditional Buttermilk If you use cream. You also can make Cultured Butter and different cheese types. Please check the traditional recipes here