Diets & Supplements Yogurt or probiotics supllement?, which is cheaper in the long run?
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 May 5 2020, 11:53 AM
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#1
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517 posts Joined: May 2010 From: Your Heart  
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QUOTE(Just2centslah @ Apr 27 2020, 11:55 PM) I use best probiotics capsules (garden of life USA or Cellabs Malaysia) as kefir/yogurt starter. Starting cost high, after that I need milk only to make yogurt. how do you make with it? I tried using my probiotic capsule, but my yogurt doesn't turn sour and it's clumpy. |
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May 5 2020, 03:19 PM
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#2
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517 posts Joined: May 2010 From: Your Heart
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QUOTE(Just2centslah @ May 5 2020, 01:05 PM) First you should use good probiotics. Just put one of those expensive capsules in a cup of a full fat fresh milk in the morning. I don't boil, but if you want to kill all bacteria in pasteurized milk, boil it. Leave it in a room temperature (normally 27C) for 10-12 hours. Then store in the fridge overnight. My yogurt turns out perfect like silky and delicate tofu. Right out of fridge, it's not sour. I see.. I use the blackmores one from Australia one, I put in a yogurt machine. I think I should try room temp |
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May 8 2020, 01:17 PM
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#3
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Junior Member
517 posts Joined: May 2010 From: Your Heart
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QUOTE(Just2centslah @ May 7 2020, 11:46 AM) Also this will be a good test if your Blackmores is a good probiotics. They say only good probioitics curddles in real milk. Successfully made milk base and coconut yogurt.Coconut yogurt is damn good, just leave it in a dark shelf covering with a clean cloth for 24 hours. I did a research and found if use probiotics I can't use a yogurt incubator cause it of the heat can't allowed the probiotic to grow properly. Thus, room temperature is the best. But if I use yogurt as the base, I find the texture, smell and taste is much more delicate comparing to using probiotic. This post has been edited by Cloud2322: May 8 2020, 01:20 PM |
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May 10 2020, 04:09 PM
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#4
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Junior Member
517 posts Joined: May 2010 From: Your Heart
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QUOTE(Just2centslah @ May 8 2020, 10:25 PM) Well, actually I make very delicate yogurt with probiotics capsule. It's too mild and too silky to my taste actually. Initially I put the mixture in room temp for 24 hours, which turned out to be too lumpy and sour. So I cut the time in half and store it at least overnight in the fridge. I guess low temp of fridge also regulates certain bacterias and regulate the texture. Interesting, I would like to try that.By the way, when you make next batch of yogurt. Do you use a new capsule or do you take a scoop from previous batch to recultivate? |
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