tag:blogger.com,1999:blog-3272761941682835961.post364949315305238739..comments2024-03-11T13:53:20.564-07:00Comments on Frieda Loves Bread: Cold Startβ’ Yogurt FAQ Frieda Loves Breadhttp://www.blogger.com/profile/00265482581165683185noreply@blogger.comBlogger91125tag:blogger.com,1999:blog-3272761941682835961.post-16079958789961592412024-01-28T23:29:46.098-07:002024-01-28T23:29:46.098-07:00You can halve the recipe using 4 cups of milk and ...You can halve the recipe using 4 cups of milk and a half tablespoon of yogurt starter. Homemade yogurt will keep for up to two weeks in the fridge. πFrieda Loves Breadhttps://www.blogger.com/profile/00265482581165683185noreply@blogger.comtag:blogger.com,1999:blog-3272761941682835961.post-29077225792536711202024-01-28T18:43:30.886-07:002024-01-28T18:43:30.886-07:00Do we have to start with 8 cups which makes a lot ...Do we have to start with 8 cups which makes a lot of yogurt. Or could I use 4 cups and only a half tablespoon of yogurt? If I have to use 8, how long can I freeze leftovers? Mason jars? Thanks so much! Ginnyhttps://www.blogger.com/profile/06450519566842571737noreply@blogger.comtag:blogger.com,1999:blog-3272761941682835961.post-54128552270784216712024-01-09T09:12:25.342-07:002024-01-09T09:12:25.342-07:00I must have made yogurt using your recipes at leas...I must have made yogurt using your recipes at least 100 times and have never had a fail. For at least 3 years I've used Fairlife but the price is going up so I returned to your site and was delighted to find so much more information. You really are a yogurt scientist! Thank you so much!maryel2https://www.blogger.com/profile/18430285733952216871noreply@blogger.comtag:blogger.com,1999:blog-3272761941682835961.post-77324619664524615272022-01-10T21:21:19.882-07:002022-01-10T21:21:19.882-07:00Creamy texture has more to do with the fat content...Creamy texture has more to do with the fat content of the milk. Also, you really only need 1-2 tablespoons of active yogurt starter for every 8 cups of milk. <br />2 tablespoons if creamer is added.<br />120Β°F is too warm for incubating yogurt & can kill your yogurt cultures. A beter temp range is 100Β°-110Β°F. Less protein in the milk or creamer will result in less firm yogurt. πFrieda Loves Breadhttps://www.blogger.com/profile/00265482581165683185noreply@blogger.comtag:blogger.com,1999:blog-3272761941682835961.post-11909483632078608572022-01-10T21:21:13.548-07:002022-01-10T21:21:13.548-07:00Creamy texture has more to do with the fat content...Creamy texture has more to do with the fat content of the milk. Also, you really only need 1-2 tablespoons of active yogurt starter for every 8 cups of milk. <br />2 tablespoons if creamer is added.<br />120Β°F is too warm for incubating yogurt & can kill your yogurt cultures. A beter temp range is 100Β°-110Β°F. Less protein in the milk or creamer will result in less firm yogurt. πFrieda Loves Breadhttps://www.blogger.com/profile/00265482581165683185noreply@blogger.comtag:blogger.com,1999:blog-3272761941682835961.post-74636650434651300342022-01-09T15:18:35.172-07:002022-01-09T15:18:35.172-07:00I have been using a Euro Cuisine yogurt maker to m...I have been using a Euro Cuisine yogurt maker to make my cold-process yogurt for over two years now. My ingredients are Fairlife Ultra-filtered whole milk, Aldi brand Delightfully Pure vanilla creamer for taste, and 3 rounded tablespoons of Chobani plain Greek yogurt for starter. It has always been just what I want. I like a nice firm, not creamy consistency. However, here lately the yogurt has been turning out way too creamy. Nothing in my process has changed. I always go 10 hours on the yogurt maker. The yogurt maker runs at 120-125 degrees.<br /><br />Based on seven 5 ounce cups, my ratio is as follows:<br />8 ounces of vanilla flavored creamer;<br />3+ tablespoons Greek yogurt;<br />27 ounces Fairlife whole milk.<br /><br />I think the problem may be that the creamer formula may have changed and has less protein. I'm going to try using Fairlife 30g vanilla protein shake for flavor and more protein.<br /><br />Do you think that the above ratios will work or should they be adjusted?Anonymoushttps://www.blogger.com/profile/15672613465484170026noreply@blogger.comtag:blogger.com,1999:blog-3272761941682835961.post-42742380517641171082021-11-23T17:01:15.732-07:002021-11-23T17:01:15.732-07:00You can use up to 16oz of Bliss creamer. You can f...You can use up to 16oz of Bliss creamer. You can find the printable recipe here or as a link at the top of the page:<br />Original Cold Start Yogurt <br />https://www.friedalovesbread.com/2017/06/easy-cold-start-yogurt-no-boil-method.htmlFrieda Loves Breadhttps://www.blogger.com/profile/00265482581165683185noreply@blogger.comtag:blogger.com,1999:blog-3272761941682835961.post-47649881060352294192021-11-23T15:36:10.859-07:002021-11-23T15:36:10.859-07:00Hello. How much Natural Bliss do I use with one bo...Hello. How much Natural Bliss do I use with one bottle of Fairlife milk? Thank you.Anonymoushttps://www.blogger.com/profile/06538814398423234590noreply@blogger.comtag:blogger.com,1999:blog-3272761941682835961.post-53270061422798332622021-08-22T17:47:37.422-07:002021-08-22T17:47:37.422-07:00I'm glad you are enjoying this recipe. If you ...I'm glad you are enjoying this recipe. If you are not straining your yogurt, you can enter the nutritional values of your ingredients into MyFitnessPal or similar nutritional calculator and divide by the number of servings. <br />Incubation naturally reduces the sugars in yogurt; the longer you incubate, the more tang and less lactose (milk sugars). Straining yogurt reduces sugar and you can choose to omit the creamer and add natural or alternative sweeteners to your serving of chilled yogurt. Unfortunately, there's no accurate way to measure the sugars when straining or increasing incubation time. 15-24 hours renders your yogurt lactose free, but very tangy. πFrieda Loves Breadhttps://www.blogger.com/profile/00265482581165683185noreply@blogger.comtag:blogger.com,1999:blog-3272761941682835961.post-77281199489966289602021-08-22T16:33:16.030-07:002021-08-22T16:33:16.030-07:00We love this recipe and use it all the time. We u...We love this recipe and use it all the time. We use fairlife and natural bliss creamer. In chatting with my husband we were discussing the sugar content. We are wondering if it is better than store bought options. How do you most accurately determine the sugar content?Maeganhttps://www.blogger.com/profile/14302346873456237218noreply@blogger.comtag:blogger.com,1999:blog-3272761941682835961.post-69151863136360458982021-08-01T12:18:16.999-07:002021-08-01T12:18:16.999-07:00You can use soy,Ripple or Silk Blend with my Cold ...You can use soy,Ripple or Silk Blend with my Cold Start yogurt recipe, using non dairy yogurt (Silk) as your starter and at least 12-15 hours incubation. <br />I have a goat milk yogurt recipe on my site (look under Pressure Cooker tab), but you will need to add a thickener and use the boil method. πFrieda Loves Breadhttps://www.blogger.com/profile/00265482581165683185noreply@blogger.comtag:blogger.com,1999:blog-3272761941682835961.post-13743002467917781362021-08-01T06:22:21.408-07:002021-08-01T06:22:21.408-07:00Hi Fireda. I've been making the cold start wit...Hi Fireda. I've been making the cold start with Fairlife milk and I love it! I'm having issues with cow's milk, unfortunately. Can this be made with dried goat or sheeps milk? I would imagine that if I found actual goat or sheep's milk I wouldn't be able to use the cold start.Anonymoushttps://www.blogger.com/profile/00511035143732125551noreply@blogger.comtag:blogger.com,1999:blog-3272761941682835961.post-71823429860845713972021-07-06T17:25:27.519-07:002021-07-06T17:25:27.519-07:00Thanks for the additional information. Since you u...Thanks for the additional information. Since you used the correct milk & yogurt setting for your Ultra, your probiotics used were the culprit. They were too weak to culture your milk into yogurt. <br />Probiotics can be expensive and tricky to use in making yogurt. There's so many strains & strengths available. Use too much, and the yogurt is lumpy & bitter. Don't use enough or the right strains, it will be thin and curdled. Probiotics are heat sensitive and should be kept in the fridge or freezer. <br />I prefer to use Silk or Kite Hill non dairy yogurts as starters, as they are more reliable. Do not get the coconut flavor ones, as they do not work for some reason. π<br />Frieda Loves Breadhttps://www.blogger.com/profile/00265482581165683185noreply@blogger.comtag:blogger.com,1999:blog-3272761941682835961.post-18878440870162248842021-07-06T16:13:24.819-07:002021-07-06T16:13:24.819-07:00I did have it on medium setting and added more tim...I did have it on medium setting and added more time. Even at 16 hours it was still not done. There was a tiny bit of culturing on the top and bottom. That was it. I did not use a starter from the last batch. I used straight probiotics in both batches.kimmie_kisseshttps://www.blogger.com/profile/06743348884119102007noreply@blogger.comtag:blogger.com,1999:blog-3272761941682835961.post-41941415528943223402021-07-06T15:51:14.393-07:002021-07-06T15:51:14.393-07:00If your yogurt is showing signs of culturing near ...If your yogurt is showing signs of culturing near the bottom, check your yogurt setting. It may be on Low/Less. If this is the case, you'll have to toss it out.<br />If your yogurt setting is on Normal or Medium, that's the correct setting and you'll need to add more time. Either milk should work fine. However, non dairy milks can take much longer to culture, at least 12-15 hours.<br />If you are trying to reculture your own non dairy yogurt used as a starter, non dairy yogurt doesn't culture very well. You'll need to use fresh yogurt every time. <br />πFrieda Loves Breadhttps://www.blogger.com/profile/00265482581165683185noreply@blogger.comtag:blogger.com,1999:blog-3272761941682835961.post-40630624928363711832021-07-06T13:38:06.118-07:002021-07-06T13:38:06.118-07:00I attempted the cold start method with Ripple milk...I attempted the cold start method with Ripple milk for my second batch, but it didn't turn out. My first batch was great after 12 hours and straining, but the second batch didn't culture. Does it matter which type of milk you use, sweetened vs unsweetened? Vanilla or original?kimmie_kisseshttps://www.blogger.com/profile/06743348884119102007noreply@blogger.comtag:blogger.com,1999:blog-3272761941682835961.post-7127506845246875152021-07-06T12:14:04.441-07:002021-07-06T12:14:04.441-07:00I just attempted my second batch of yogurt using t...I just attempted my second batch of yogurt using the cold start method and Ripple vanilla milk. First batch was great, but my second batch didn't turn out at all. I'm really not sure why. After 12 hours it appeared as though the milk was just starting to culture instead of being more done. Does it matter if the milk is sweetened or unsweetened? I think the first batch I made was sweetened original and the second batch I used unsweetened vanilla. I don't know if that makes a difference.kimmie_kisseshttps://www.blogger.com/profile/06743348884119102007noreply@blogger.comtag:blogger.com,1999:blog-3272761941682835961.post-15460560766214817142021-06-22T15:04:30.406-07:002021-06-22T15:04:30.406-07:00You can freeze and save your whey to use as starte...You can freeze and save your whey to use as starters, provided they are frozen within 24 hours of making it. You'll want to store your frozen starters in a freezer ziploc baggie to ensure freshness. I cover my ice cube tray with plastic wrap while freezing and there are some ice cube trays that come with covers. It will keep for up to 6 months in the freezer. Yes, the live cultures are alive, they are in stasis (asleep) while frozen. Use the same amount of whey as you would yogurt for your starter: 1 Tablespoon for every 8 cups of milk. :-)Frieda Loves Breadhttps://www.blogger.com/profile/00265482581165683185noreply@blogger.comtag:blogger.com,1999:blog-3272761941682835961.post-17430414919317938462021-06-22T07:00:55.944-07:002021-06-22T07:00:55.944-07:00Hi, Frieda,
I've been using your cold method f...Hi, Frieda,<br />I've been using your cold method for a while now and love it no matter if I'm making non-fat (add non-fat dry milk to help thicken) or full fat. Always comes out great. My question is...if I save my whey and freeze it in ice cube trays, can I use those as starter? Are the cultures still live? If so, how long can I keep it in the freezer and how many cubes do I use for a batch,Anonymoushttps://www.blogger.com/profile/14292725794112375413noreply@blogger.comtag:blogger.com,1999:blog-3272761941682835961.post-22799785622116794242021-06-06T19:04:06.132-07:002021-06-06T19:04:06.132-07:00I'm glad you are enjoying my Cold Start yogurt...I'm glad you are enjoying my Cold Start yogurt!<br />If you weren't straining, you could get a close estimate on the nutritional value by entering the info into a nutritional calculator (ie.MyFitnessPal)and dividing the result by serving size. <br />When filtered milks are used and are strained, there isn't any information on the nutritional value of whey.... only when regular pastuerized milks are used. <br />Heating the milk doesn't change the nutritional value; it changes the milk proteins for a thicker result. <br />Straining thickens and results in yogurt that has more protein, less carbs and less calcium. πFrieda Loves Breadhttps://www.blogger.com/profile/00265482581165683185noreply@blogger.comtag:blogger.com,1999:blog-3272761941682835961.post-36767280978167893642021-06-06T13:41:19.637-07:002021-06-06T13:41:19.637-07:00We love your cold start IP recipe. We go through a...We love your cold start IP recipe. We go through a double batch every week.<br />How do you calculate the nutritional values? We strain the whey out overnight (10-12 hours). We like it think π. Does straining the whey or heating the milk change the nutritional values of the milk? Yogurt Faeryhttps://www.blogger.com/profile/14224968599793303936noreply@blogger.comtag:blogger.com,1999:blog-3272761941682835961.post-83496385612961396412021-05-31T06:08:35.025-07:002021-05-31T06:08:35.025-07:00Your detailed yogurt explanations and hints are so...Your detailed yogurt explanations and hints are so helpful! I had no idea it could be so easy! I found your site from a comment on another YT IP video. I made a half-recipe of your cold start yogurt in my Instant Pot Mini (3 quart) twice this weekend, and both times it came out perfectly, much better than store-bought! I used ultra-pasteurized organic whole milk from Aldi, freshly-opened starter from full-fat Greek yogurt, and added 1/4 cup nonfat dry milk powder to encourage a thicker end result. Ten hours on the yogurt setting with a silicone lid, and then strained in the refrig through coffee filters. It came out so much more creamy, smooth, and with a better flavor than the yogurt I usually buy (and used as starter). And it's mostly organic, too, which is hard to find and quite expensive. Thank you! Quilter77https://www.blogger.com/profile/08492905239158210842noreply@blogger.comtag:blogger.com,1999:blog-3272761941682835961.post-85697595123747767742021-05-10T09:30:08.581-07:002021-05-10T09:30:08.581-07:00Yes,you can. For more information on reculturing y...Yes,you can. For more information on reculturing your own yogurt, see the topic posted here in my IP Yogurt Guide for Newbies:<br />https://www.friedalovesbread.com/2017/07/instant-pot-dairy-yogurt-for-newbies.html?m=1#reFrieda Loves Breadhttps://www.blogger.com/profile/00265482581165683185noreply@blogger.comtag:blogger.com,1999:blog-3272761941682835961.post-41559123713270576692021-05-08T12:29:43.218-07:002021-05-08T12:29:43.218-07:00Can you use 2 TBSP of a previous batch of Cold Sta...Can you use 2 TBSP of a previous batch of Cold Start Yogurt for the starter?<br />Anonymoushttps://www.blogger.com/profile/05058369558767355235noreply@blogger.comtag:blogger.com,1999:blog-3272761941682835961.post-34573887587436329292021-04-02T12:20:56.655-07:002021-04-02T12:20:56.655-07:00It will need to be in the fridge within 2 hours du...It will need to be in the fridge within 2 hours due to food safety concerns. Chilling not only firms up your yogurt, it slows down the culturing process that produces acidic whey. <br />I have seen folks tie their nut milk bags to a wooden spoon and put it in a tall drink pitcher, with the spoon straddling across the top. This setup may work better in your fridge. :-)Frieda Loves Breadhttps://www.blogger.com/profile/00265482581165683185noreply@blogger.com