Can You Use Store-Bought Yogurt as a Base for New Cultures?

Choosing the Right Store-Bought Yogurt

When selecting a store-bought yogurt to use as a base for new cultures, look for plain, unflavored, and unsweetened varieties. These yogurts typically contain fewer additives and sugars that can inhibit the growth of new cultures. Choose a yogurt with a high bacterial count, such as 10^7 CFU (colony-forming units) per gram, to increase the chances of successful culture establishment.

Preparing the Store-Bought Yogurt Base

Begin by heating the store-bought yogurt to 122°F (50°C) to kill any existing bacteria and create a clean slate for the new culture. Cool the yogurt to 100°F (38°C) to prevent scalding and potential contamination. Next, transfer the yogurt to a clean environment, such as a fermentation vessel or a Mason jar, and allow it to cool to around 82°F (28°C) for the new culture to grow.

Introducing the New Culture

Once the store-bought yogurt base has cooled to the optimal temperature, introduce a new culture – such as a mesophilic or thermophilic culture – to the yogurt. Follow the manufacturer’s instructions for the recommended amount of culture to add and ensure proper mixing to distribute the culture evenly throughout the yogurt base. Monitor the fermentation process and wait for the desired level of sourness and thickness, which can take anywhere from 6 to 24 hours depending on the specific conditions and culture used.