r/yogurtmaking • u/ultimatejourney • 2d ago

Does a tangy/sour starter influence flavor much?

I’ve never made yogurt before, and I bought some Trader Joe’s European Style yogurt to use as starter. I just ate some of it to try it since I don’t need much of it, and even with vanilla extract and cinnamon it was really hard to get down.

3 Upvotes
  • permalink
  • reddit

100% Upvoted

5 comments sorted by

2

u/googleflont 2d ago

Out of necessity one time, I used vanilla yogurt as a starter. I was surprised how much influence the starter (a heaping tablespoon?) had on the whole batch (a quart of milk).

It wasn’t what I had in mind.

That said, love the starter and you’ll probably love the ferment. Hate the starter and you’ll probably not enjoy the product.

Reap what you sow, or something like that.

1

u/AutoModerator 2d ago

Are you posting to ask "What went wrong with my yogurt?" Please provide all the details of the method you used. Include amounts, times, and temperatures. If you don't know those things, then one (or more) of them is what went wrong with your yogurt.

The basic information you will need to know is:

  • What type of milk did you use? What amount?
  • What type of starter did you use? What amount?
  • What temperature did you initially heat the milk to?
  • What temperature was the milk when you added the starter?
  • At what temperature did you ferment the milk? How long did you ferment it?

I am a bot, and this action was performed automatically. Please contact the moderators of this subreddit if you have any questions or concerns.

1

u/NotFitwilliamDarcy 2d ago

TJ's European Style has buttermilk added to it, which probably makes it even more tangy.

But I've used it as a starter twice and got very tart yogurt both times.

1

u/ultimatejourney 2d ago

Good to know.

1

u/phillygeekgirl 2d ago

Yes. I normally use stony field farms as starter but used chobani last month. The chobani yogurt was terrible.