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Yogurt culture?
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PastaLover
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Yogurt culture?
wrote:
> Hello everyone,
>
> I grew up in Brazil. At some point in the late 70's, early 80's, my
> mother got some yogurt culture from a friend of hers. We had fresh
> yogurt every day. I hated it, but wanted to love it because it was so
> exotic. So I ate it.
Anyway, now, I live in New York, and am
> craving that fresh yogurt. I haven't found the type of culture my
> mother had anywhere. Maybe you know about it? I don't know the name of
> the bacteria, but the thing looked like small curd cottage cheese. It
> wasn't in powder form, and it never got mixed in with the results. We
> never ate the culture. It was sort of spongy to the touch, and white.
> Every once in a while, we had to throw or give some away, because it
> grew and multiplied. We had it on a clean plastic sieve, poured milk on
> it, and left it overnight, over a bowl. In the morning, there would be
> yogurt in the bowl. We would then rinse the culture (and sieve) very
> carefully, and repeat the whole process. Have you ever heard of this?
> Do you have any idea of what it was, what it is called, and where I can
> get some? My mother passed away almost 18 years ago. Unfortunately,
> there's nobody who would know what I am talking about.
>
> Thank you for your help and attention,
>
> Rosane.
>
You can get it at a health food store. Or you can possibly do it
yourself if you can get real yogurt with live cultures in it. You simply
save off a little of the old yogurt to make the next batch.
When I was a kid, I used to make my own yogurt. Got the packet of
culture at the health food store. It was a powder, if I remember. Once I
had a good batch going, I'd just use a little of previous batch for the
next batch. Keeping the milk the right temperature was the hard part.
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