Quick Answer
Yes, you can use fermented foods as yogurt starters, but you need to ensure they contain the necessary microorganisms to ferment lactose. This process is often referred to as a "wild starter" or "natural starter." Some successful examples include kefir grains, kombucha SCOBYs, and certain types of fermented vegetables.
Choosing the Right Fermented Food Starter
When selecting a fermented food starter, look for products that have been stored in a cool, dark place, as light and heat can kill the beneficial bacteria. For example, if using kefir grains, choose a product that has not been pasteurized or heat-treated, as this can also kill the bacteria. When using fermented vegetables, such as kimchi or sauerkraut, ensure they have been fermented for at least 7-10 days to develop a strong microbial culture.
Preparing the Starter Culture
To prepare the starter culture, mix 1-2 teaspoons of the fermented food with 1 cup of milk. If using kefir grains, you may need to rehydrate them by soaking them in a small amount of milk or water before adding them to the main mixture. For fermented vegetables, you can blend them into a smooth paste before adding them to the milk. Allow the mixture to sit at room temperature (around 70-75°F) for 24 hours to allow the microorganisms to colonize the milk.
Creating a Successful Yogurt Starter
When creating a yogurt starter with a fermented food, it’s essential to monitor the temperature and consistency of the mixture. Aim for a temperature range of 100-110°F for optimal fermentation. If the mixture becomes too thick or develops an unpleasant flavor, it may be a sign that the microorganisms are not thriving. To prevent this, you can add a small amount of milk or water to thin out the mixture.
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