Comparing Yogurt Cultures- ABY-2C vs Yo-Cult
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- Опубликовано: 3 окт 2024
- *How they taste
*How thick and creamy they compare
*how they reculture
*how they strain
I bought from Glengarry Cheesemaking Supply- glengarrychees...
Also available at www.getculture...
This! Thank you for walking us through this with the different cultures.
Glad you enjoyed it!
Great video…absolutely genuine, enjoyable and informative. Looking forward to experimenting with ABY culture. 🙏🏼
Awesome! Thank you!
I just made goat milk yogurt with the ABY culture! Gamechanger. Mild and so creamy
Sounds divine
Just Checked out the webpage and shmolies they have a lot of starters!! Anyways thx Kate for this video....I JUST made yogurt today and it turned out so grainy. Blechhhhhh. The taste is fabulous though. (I used a store bought Greek yogurt as the starter ). So, very timely for me!! 😁
This was SO helpful!
So yes it makes a mild significantly more thick end product but since I like it tart what I just did was just add a pinch of the starter in with the skyr previous batch starter and it worked great!! So creamy and tart! Only issue is I haven’t been so successful and using the skyr backslop more than two times…. Ion wanna keep buying the starter yogurt…. Hmmmm. But yeah the acy2c is nice. Thank you
Sounds like you've made it work for your tastebuds!! I don't tend to use the cultured yogurt for starter more than once from an ACYC2 batch of yogurt.
@@VenisonforDinner I see ok. Helpful to know
Thank you so much for this video! I just bought the ABY2C because I have been trying to use culture from store bought yogurt and none of us are loving it.
You are so welcome!
I use a store yogurt called icelandic (purchased at Kroger in the USA), and I love the results. Very thick even turn the jar upside down thick, and I never strain my yogurt because I get more product for the money. The whey just reabsorbs, and I incubate mine for 4:30 in a cooler with a couple jars of hot water, cover the jars with towels, then put them in the fridge. I'd like to know how far that culture goes for you, so I might see about making yours (the one that was thick and creamy).
Thanks for this! I need to attempt Yogurt again!
Thank you so much for this video!! Have you figured out how long you can use the re cultured ABY 2C before having to use more of the freeze dried culture?
In my opinion only one to two batches. (sorry for the delayed response)
I'm investigating making yogurt for the first time & considering getting a yogurt maker. Thanks for your video! I was recently in france and really enjoyed their plain yogurt, cow and goat, much much more than the plain yogurt we have here in Oregon (Nancy's yogurt). That one is sour or tangy I guess. Does tangy mean sour? I'm unwilling to eat if plain right now so I put lots of things in it. But the European yogurt, I really didn't notice the sourness nearly as much. It didn't smell and was more like milk , and was easier to cover up the taste, so much so that I thought maybe I'll get braver and someday enjoy it plain or with less sweetener. My question is, is that what "mild" means? I'm not really sure what mild means? I recently realized that the specific bacteria might influence this and maybe they use different bacteria in Europe. Then I learned about the book "supergut" and L. Reuteri yogurt, which people say takes 30-36 hours (therapeutic grade is 24-36!) and is relatively sweet(er?), creamy and mild. In that recipe the author recommends using whole milk and cream too, for a high fat content which makes it creamier. I realized that there is a lot more options about how to make this than I realized. Maybe someday I'll actually like yogurt? Have you tried the other dairy yogurt-like products like L. Reuteri, L casei, L bulgaricus, or bifidus bacteria? Have you tried or do you know anyone who has tried using the cultures from "cultures for health"? I found one called bulgarian and one called mild. Where can I find what cultures are in aby2c? I looked on the product website but didn't see it. Are there yogurts that are actually naturally sweet?
Thanks for your wisdom! I'm subscribing and looking forward to hearing how your labor went and all about your channel and your raw milk formula! 🥛
Happy new year
Michelle
The people at glengarry cheese Gould be able to help you with a lot of your question.
www.google.ca/search?q=glengarry+cheese&ie=UTF-8&oe=UTF-8&hl=en-ca&client=safari
I haven bought from Cultures for Health. I think there could be many factors on why one yogurt is sweeter than another.
Ab2yc makes for a milder yogurt which some might say is sweeter.
The link below should help you
www.google.ca/search?q=glengarry+cheese&ie=UTF-8&oe=UTF-8&hl=en-ca&client=safari
I’m wondering how much yogurt you used to re-culture the next batch? If people are freezing it in ice cube trays I’m assuming you used more than 1/8tsp… @VenisonforDinner
If it’s a gallon batch of milk I use a couple of tablespoons of culture.
Can I use the Aby2c as a thermophilic culture for parmesan style cheese?
I have never tried yogurt culture on cheese but I think it would work.
Hey, I remember in one of your videos you said you use your yogurt whey to make cheese. Do you have a video on that or instructions on how to. I want to get into cheese making and using yogurt whey seems like a good way to do it
I teach this concept in my insiders club cheese tutorials. Sign ups arent open often but they actually are starting tomorrow for a week www.venisonfordinner.com
@@VenisonforDinner oh awesome! I will check it out.
Has anyone measured out the small packet of any-2c from Glengarry to see how many teaspoons are actually in it?
I've never measured. Anyone else??
Do you still use 1/8tsp per gallon or have you experimented with varying amounts?
Yes I still use the same amount. I've tried less and it's not as good.
Have you ever tried raw milk kefir?
Yes we love it!
@@VenisonforDinner I get my kefir grains this week and I’m excited to try it.
I have a question for you. I forgot about the kefir. It’s been in the fridge for about a week with the grains in it. Will the grains be ok?
Too slow to get to the point