Homemade Yogurt & Kefir FAQs | NPSelection

Question 1

What is Greek-style yogurt and how do I make it?

Accepted Answer

Greek yogurt is a strained yogurt made in Greece. Greek-style yogurt is a strained yogurt made outside Greece. To make it, strain the whey out of ready yogurt for a few hours using cheesecloth.

Question 2

If I want thicker yogurt, can I use more starter?

Accepted Answer

Do not use more starter than recommended. Too much starter can overcrowd the bacteria and they may run out of food before the yogurt finishes setting. The result can be thinner yogurt, not thicker yogurt.

Question 3

Can I use homogenised milk?

Accepted Answer

Yes, but homogenisation breaks down fat particles and can negatively affect the texture, producing a more liquid yogurt.

Question 4

How long will the starter culture stay good in the package?

Accepted Answer

The freeze-dried cultures are shelf-stable for at least 24 months at room temperature. Refrigerating them can extend their viability. Unopened cultures can remain stable for at least 36 months in the refrigerator and over 60 months in the freezer.

Question 5

Can I use 2% milk or other skimmed and semi-skimmed milk?

Accepted Answer

Yes, but these milks generally produce a more drinkable or liquid texture.

Question 6

My yogurt has set, but there is a little clear liquid on the top or sides. Is this normal?

Accepted Answer

Some separation of whey from yogurt is normal and can depend on the milk used. Full separation, with a white mass on top and clear liquid underneath, usually means the mixture was over-incubated.

Question 7

When can I flavour my yogurt?

Accepted Answer

Yogurt can be flavoured and sweetened after it has set or just before refrigeration. Reserve some plain, unflavoured yogurt first if you plan to use it to start another batch.

Question 8

Can I use goat's milk?

Accepted Answer

Yes, but goat's milk can produce a more drinkable or liquid texture.

Question 9

Can I use sheep's milk?

Accepted Answer

Yes. Sheep's milk is one of the best choices for a thick texture and an authentic taste.

Question 10

What is milk kefir?

Accepted Answer

Milk kefir is a fermented dairy drink or food made by fermenting milk with lactic acid bacteria and yeast. It can have a texture and taste similar to yogurt or to drinkable yogurt.

Question 11

What is a kefir starter for milk kefir?

Accepted Answer

A kefir starter is a blend of lactic acid bacteria and yeast added to dairy milk to begin fermentation. A freeze-dried starter can be transferred to milk, and a few spoonfuls of finished plain kefir can be used to start another batch.

Question 12

How long does it take to make kefir?

Accepted Answer

At about 20°C or room temperature, the first batch can take 24 to 48 hours. With a warming device kept above 35°C but below 45°C, it can take 12 to 24 hours, most frequently about 16 hours. A later batch made with finished kefir can take about 3 to 6 hours or a little longer.

Question 13

How can I flavour my kefir?

Accepted Answer

Kefir can be blended with fresh or frozen fruit after fermentation is complete. Remove the kefir grains, or reserve a portion of plain kefir for reculturing, before adding fruit.

Question 14

Do I need to wash the jar or container between batches of kefir?

Accepted Answer

Use a clean container for each batch. It should also be free from detergent and soap residue because these can damage the culture.

Question 15

Where are the products shipped from?

Accepted Answer

Products are normally shipped from Northampton in the United Kingdom. In some cases, they may be shipped from another country.

Question 16

What is the shelf life of the products?

Accepted Answer

Products generally have a best-before period of between one and two years. Orders normally arrive with at least one year remaining before the printed best-before date, and often longer.

Question 17

Can I make cheese with a freeze-dried starter?

Accepted Answer

Yes. Preparation methods are available in the NPSelection community forum.

Question 18

Can I make cultured butter with a freeze-dried yogurt or kefir starter?

Accepted Answer

Yes. Preparation methods are available in the NPSelection community forum.

Question 19

Can I make fresh cream or sour cream with freeze-dried yogurt and kefir starters?

Accepted Answer

Yes. Preparation methods are available in the NPSelection community forum.