I realize this community is probably dead but I figured it wouldn’t hurt to shout into the void if it is.

I enjoyed making my own yogurt in the past but got annoyed with babysitting my makeshift incubator consisting of a cooler and an electric blanket and stopped. Recently I took up yogurt making again but this time with mesophilic cultures. Being able to just leave batch of yogurt in a warm spot in the kitchen until it is set is just so handy. I’m also looking forward to trying some different cultures. I’ve got filmjölk and a viili cultures in the freezer for when I want to change things from the kefir simulate culture I’ve currently got active.

  • DravinOP
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    6 months ago

    I bought them from here since I used them back in the day when I was doing the thermophilic culture thing and so I went back to them for the mesophilic cultures. It is part of why I’m doing a kefir simulate culture rather than grains as they don’t offer grains. If you look around online you’ll see other businesses offering mesophilic cultures as well.

    • @PlantJam
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      26 months ago

      How does the taste change with different cultures? Do you prefer one over the other, or are they just different?

      • DravinOP
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        14 months ago

        Just wanted to give you a bit of an update since I’ve finally got around to making some filmjolk. I’m still trying to nail down the fermentation time but I’d say that yes, I do notice a difference between it and the kefir I was making. It does have have a buttery note I mentioned, which I like, and I’d say it is a touch less sour. At some point I’ll get around to trying a viili culture and get to play with it’s interesting texture and note any flavor differences.

      • DravinOP
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        6 months ago

        With something like viili there will be a noticeable texture difference from what I’ve seen of people making it. Most places selling cultures will have some notes about what sets it apart (e.g. I see filmjolk called distinctively buttery on multiple sites). I don’t know how subtle those differences actually are until I get around to trying them and I imagine someone selling yogurt cultures for a living is probably more tuned into such things. I imagine plenty of people would just go, “It tastes like yogurt to me.”

        Edit: I can say the kefir-like I’m making lately has more of a fresh milk taste compared to thermophilic yogurt I’m familiar with. Though that could easily be differences of preparation showing themselves rather than anything to do with the culture specifically.