Since launching my homemade yogurt website, I have heard from people from all over the world, with success stories, helpful tips, and questions about making yogurt. Some of these questions I was able to easily answer, while others required I hit the books. I have held onto all of these comments and questions, and have been planning an FAQ for some time. This weekend, I was able to put out the initial version, which covers the bulk of the most frequently asked questions about making yogurt:
Homemade Yogurt FAQ
I hope that this FAQ will be a work in progress, and new and experienced home yogurt makers will continue to send me their comments and questions.
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hello i have a question about cultures. i have recently tried creating more varying recipes from your homemade yogurt recipe, such as frozen yogurt or cream sauce. i have heard that freezing or heating yogurt will kill the active cultures in it from many professional chefs and even nutritionists. is this true? and how about the cultures in store bought frozen yogurt that states it contains live active cultures in it?
ReplyDeleteI was interest to read the question about freezing your own starter to restart the next batch was successful.
ReplyDeleteI would like to know if you can use homemade yogurt in a the basis for a frozen dessert? I was thinking of churning some with added fruit etc. to freeze as an ice cream substitue/
I ask because I was all set to do this but the author of a book I have said that she always bought commercial non-live yogurt for this purpose because she didn't think it would be healthy to freeze live yogurt with all its live bacteria - is this right? The author wasn't definite, she didn't back up the statement with an explanation. I can't really believe that at freezer temperatures anything harmful would develop, especially if you're using the yogurt for this purpose right away. I would be glad of your advice