Cooking Stack Exchange
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Questions tagged [cultured-food]

16 questions
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2 answers

Do commercial yogurt starters (i.e.: store-bought yogurt) actually degrade over time?

I've seen quite a few sites make the claim that commercial yogurt starters will stop working after a few generations (example), so home yogurt makers should use "heirloom" starters. However, many of the people making these claims seem to be trying…
psdsph
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How can you change the environmental factors to change the proportions of sourdough microbiological cultures?

How can you increase/decrease the proportions of lactobacili and yeast in a sourdough starter. For example, if I wanted a more acidic bread, increasing the lactobacili, or if I wanted a less acidic bread, then less of them. Is this possible to…
Sebiddychef
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I've tried to make yougurt but I've got soured milk - what went wrong?

I've tried to made home-made yogurt. I've tried to follow the receipt first by pasteurizing milk to kill the bacteria, waiting until the milk is 107 degree and adding culture. I've used incubator for 4 h (as indicated on culture pack). I've got a…
Maciej Piechotka
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How do you create and store bacteria cultures for fermenting?

I'm very new to fermenting and am typically doing it with vegetables pressed under either salt or salt and water. I've come across several sites teaching about how bacteria cultures can be used in this process, but am unsure how to create them and…
jhawes
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Storage of cheese starter cultures

I have decided to give a go at home cheesemaking. I got a nice book by Mary Karlin, which seems to explain things relatively well. Now, most recipes would call for something like 1/4 tsp of starter for a gallons milk (=3.7l milk) So I proceeded to…
nico
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Add fresh yogurt to whipping cream to make creme fraiche?

Can I use fresh yogurt instead of cultured buttermilk, to add to heavy cream (35%) and make creme fraiche? I learned that adding cultured butter milk to heavy whipping cream makes creme fraiche. I was wondering if I can use my fresh yogurt strain to…
wearashirt
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Culture fresh buttermilk with yogurt

I would like to try culturing fresh buttermilk that I get from whipping butter. I would like to ask if storebought "cultured buttermilk" is done exactly like homemade yogurt, but with fresh buttermilk? Thus, would the methodology be as follows? (1)…
wearashirt
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When whipping cream, does its state continually cycle through various states? Is there a dead end at whipped butter? Or does something else happen?

I was attempting to make butter by whipping heavy cream in my Kitchenaid stand mixer. I noticed that cream was getting grainy (as the fat was globbing into butter) but then let it whip a little longer. The butter and buttermilk then recombined into…
beausmith
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Cream Cheese vs Yogurt Cheese: what / how much difference does the bacteria make?

This recipe for homemade cream cheese looks extremely similar to making yogurt and then straining it. In fact, the final step for culturing the milk goes: After 12 to 18 hours, the cheese should look like yogurt (solid if tipped but still…
Shisa
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Whey from yogurt to curdle milk

I know that adding acid to milk being cooked, will yield curdles that one can strain and store as cheese. Is it possible to use the whey from my homemade yogurt (now greek-style yogurt), but instead of cooking everything in a pot, I let it sit in…
wearashirt
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What’s the definition of “cultured butter”?

In my search for cultured butter I found butter that lists culture distillate or lactic acid as ingredients. Should these butters be considered cultured, even though the package nowhere actually says “cultured”?
yaya
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Commercial yeast ( Saccharomyces cerevisiae) in a sourdough culture

I would like to know a good reason for adding commercial yeast (Saccharomyces cerevisiae) to a sourdough culture and would it survive?
Philae
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Should non-dairy yogurt thickeners be added before or after fermentation?

I want to make a yogurt similar to a brand I like (Siggi's Plant-Based). It's very thick and holds its structure extremely well. The ingredients are: Cultured Coconut Milk (Water, Coconut Cream), Pea Protein, Coconut Oil, Macadamia Nut Butter, Cane…
michael.greenwald
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What cultures can be added to pasteurized milk to allow it to clabber like raw milk?

I have a dairy cow, and when I leave its raw milk on the counter for a couple of days, I end up with clabber (also called clabbered milk). However, I am not willing to take the risk of consuming non-pasteurized milk products during a global health…
Kerrick
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Yogurt has stopped thickening properly

I've been making yogurt for a bit less than a year, in a multicooker. My first starter was a single-serve cup of skyr, but since then I've just been using the last of the previous batch as the starter for the next. However, for the last few batches,…
Vivian
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