Reddit Reddit reviews Yogourmet Freeze Dried Yogurt Starter, 1 ounce box (Pack of 3) (Packaging May Vary)

We found 6 Reddit comments about Yogourmet Freeze Dried Yogurt Starter, 1 ounce box (Pack of 3) (Packaging May Vary). Here are the top ones, ranked by their Reddit score.

Yogourmet Freeze Dried Yogurt Starter, 1 ounce box (Pack of 3) (Packaging May Vary)
Includes 3 oz. (30g ) package of Yogourmet Freeze Dried Yogurt StarterEach 30 g box makes 6 liters of fresh yogurt; Contains 18 of 0.5 grams packetsFast incubation (4½ hours)No preservatives or coloring agentsGluten free; Kosher certifiedTotal of 9 starter packetsCan be used with cow, soy or goat's milkSuitable for use with the Specific Carbohydrate DietEach box makes 6 quarts of yogurtThe expiration date on package is 'yyyy mm' format
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6 Reddit comments about Yogourmet Freeze Dried Yogurt Starter, 1 ounce box (Pack of 3) (Packaging May Vary):

u/[deleted] · 3 pointsr/IAmA

Nope.

  • Order some yogurt starter
  • Boil milk
  • Wait till it's lukewarm and mix some starter into it
  • Leave at room temp for 24 hrs (the bacteria in the starter will consume all of the lactose in the milk so there won't be any sugar left in it to bother you)
  • Enjoy!

    Edit: The first week is turbulent so just get through it. Also Elaine Gottschall warned that you will hit a bump around the 3rd month, so once you're past it, it's smooth sailing from there.

    Lastly, feel free to PM me whenever you want
u/Fittritious · 2 pointsr/zerocarb

Make it yourself, it's super easy. You can use local milk, and if you ferment for 24+ hours it will have no lactose left. You also get to control what bacteria culture you want, which matters to my guts I found.

You bring the milk up to just below a boil (180°F) and keep it there for a few minutes to kill off any unwanted bacteria. Cool it off to about 100°F and stir in the starter culture. Cover and keep at that temp for 24 hours. That's it!

You can ferment it in the oven overnight, but the yogurt makers are nice if you do it regularly.

Here's my favorite maker.

Here's my favorite starter.

u/aphelocomaphile · 2 pointsr/CrohnsDisease

I used the manufacturer's starter packets. Then I would try and remember to save some of my own yogurt to culture the next batch... http://www.amazon.com/Yogourmet-Freeze-Yogurt-Starter-Packaging/dp/B001GVIS4M/ref=pd_bxgy_79_img_3?ie=UTF8&refRID=1BB18G4B36A1ZM1ZEGTF

u/MrMajors · 2 pointsr/sousvide

For "greek style" yogurt without straining, I add Carnation Instant Nonfat dry milk. I add one 3.2 oz package to 2 quarts of whole milk. Not for yogurt purists but works really well without adding any other thickeners.

12 hours @ 110 F degrees produces a very thick and tart yogurt that does not need any straining.

I prefer Bulgarian flavor yogurt and use this commercial starter with great results:

https://www.amazon.com/Yogourmet-Freeze-Yogurt-Starter-Packaging/dp/B001GVIS4M?th=1

Yogurt making is very easy to do with a immersion circulator.
Hardest part is heating the milk to 180F and waiting for it to cool down to 110F.

u/roodogs · 1 pointr/CrohnsDisease

It is super easy!

You can go with the minimum, or buy all the stuff.

Minimum is just the starter and some milk, and look online on how to use your oven and a crock to make it without any other equipment.

Here's the starter you want. Don't get the Probiotic, or any others. Just this one.

I bought this crock/slow cooker/yogurt maker, and love it so much I bought two. One is always on with bone broth, and the other one is on yogurt duty.

As for recipes, well, it's good with everything! Sweeten it and have it with bananas and stuff as smoothies, or make frosting for stuff. I love to make frozen yogurt with my little ice cream maker. Yogurt and honey and a vanilla bean in the blender, then into the cold ice cream machine for 20 minutes or so.

Mix it with cashew or almond butter and either salt or honey and use it as dressing or sauce on your main dishes, eat it with nuts and apples for breakfast, and on and on.

I eat a spoonful right when I wake up, and it is always the last thing to go in my mouth before bed. I swear it makes my tummy happy. Hope it works for you!

u/axxidental · 1 pointr/sousvide

It's really easy! Yogourmet is a great product for a starter.

Start your bath at 180F. Fill your mason jars up to about 0.5-1 cm below the max line. I use half & half, it makes ridiculously thick, insanely delicious yogurt, but you could use skim or whole as well. The higher the fat content, the thicker it will turn out without becoming overly sour. Put the lids on there and leave about a quarter turn from tightened to allow for air to escape, and ensure your water level is above the water level of the milk but below the lip on the jar.

When your milk product of choices reaches 180F (check with a thermometer, takes about an hour), dump out the hot water and refill with warm from the sink. Set your IC to 115F and stick the jars back in there. It should only take about another hour for them to drop down to 115F, check with a thermometer again.

Stir in 1 packet of yogourmet per quart of milk. Lids 1/4 turn from secure again, and incubate in the bath at 115F for 3 hours. Open em up to make sure they are nice and thick or allow to incubate longer, but note that it will thicken up even more as it cools.

Once your desired consistency is reached, pull them out of the bath and secure the lid tightly and place in the fridge.

I just opened a jar today that I made and sealed 3 weeks ago and it still tastes like I made it yesterday, is nice and thick with a nice little cream layer on top and little to no watery liquid.

Drizzle a little honey on top and prepare for a mouthgasm. Also works phenomenally for cooking and baking.