I’ve been making yogurt for at least 15 years. I always use whole milk and add a little yogurt. I started out with a storebought starter and then just saved a little of my own from each batch to use as the starter for the next batch. Sometimes we run out or I got a couple of weeks between batches and then I start over with a fresh storebought starter. Noosa Lemon Yogurt is my prefered starter. The sweet, yummy stuff is on the bottom so I just scoop off some of the top plain yogurt and use that.
Just last week I read that you could use whey as the starter. A blog reader wrote and said that’s how she makes hers all the time. I tried it and tonight, we had a taste test.
This blog really needs a better photographer! Don’t ask me why I cut off half the bowl on the right but you can still see the yogurt.
The yogurt on the left is made with a yogurt starter and the yogurt on the right was made with a whey starter. The one on the right is more yellow because the whey is more yellow.
I did everything exactly the same, even using milk from the same carton.
There was no comparison. The whey yogurt had no flavor – really none. It wasn’t grainy but it had a different feel . . like it thought about being grainy but never did it.
The yogurt on the left is the typical yogurt I make – tart and smooth.
When I first started making yogurt, I’d make a bowl for Vince and a bowl for me and my bowl would have lots of sugar in it. His would have a little sugar. Now, we both eat it with no sweetener at all. That’s HUGE for me. Every now and then, but rarely, I’ll add a little honey to mine but 9 times out of 10, or more, I eat it with no sweetener.
Every day we eat at least one cup of yogurt each. You see why I make yogurt three or four times per week and why I buy at least three gallons of milk per week!
For us, we’ll stick with making yogurt using yesterday’s yogurt as a starter.