I realize this community is probably dead but I figured it wouldn’t hurt to shout into the void if it is.

I enjoyed making my own yogurt in the past but got annoyed with babysitting my makeshift incubator consisting of a cooler and an electric blanket and stopped. Recently I took up yogurt making again but this time with mesophilic cultures. Being able to just leave batch of yogurt in a warm spot in the kitchen until it is set is just so handy. I’m also looking forward to trying some different cultures. I’ve got filmjölk and a viili cultures in the freezer for when I want to change things from the kefir simulate culture I’ve currently got active.

  • cxg@lemmy.worldEnglish
    0·
    7 months ago

    Never thought to look for these! I’ve only made yogurt in the instant pot. Where’d you get the cultures?

    • Dravin@lemmy.worldOPEnglish
      0·
      7 months ago

      I bought them from here since I used them back in the day when I was doing the thermophilic culture thing and so I went back to them for the mesophilic cultures. It is part of why I’m doing a kefir simulate culture rather than grains as they don’t offer grains. If you look around online you’ll see other businesses offering mesophilic cultures as well.

      • PlantJam@lemmy.worldEnglish
        0·
        7 months ago

        How does the taste change with different cultures? Do you prefer one over the other, or are they just different?

        • Dravin@lemmy.worldOPEnglish
          1·
          5 months ago

          Just wanted to give you a bit of an update since I’ve finally got around to making some filmjolk. I’m still trying to nail down the fermentation time but I’d say that yes, I do notice a difference between it and the kefir I was making. It does have have a buttery note I mentioned, which I like, and I’d say it is a touch less sour. At some point I’ll get around to trying a viili culture and get to play with it’s interesting texture and note any flavor differences.