Видео

N🧊

​@@miaalexandrarodriguezgamez4704idk why it took me so long to realize this

@@TristanCarloSoco ik, I take it from instgrm

Hi there! Thanks for your interest! You can check the recipe here: culturesforhealth.com/blogs/recipes/sourdough-recipe-sourdough-carrot-cake-cream-cheese-frosting?_pos=1&_sid=d346c29d4&_ss=r

Hi there! There are several ways to improve the thickness of the yogurt. Refer to the Thickening Homemade Yogurt tutorial for information on a variety of thickening options: culturesforhealth.com/blogs/learn/yogurt-thickening-homemade-yogurt

Hi there! Currently, our milk kefir grains are out of stock on our website. It typically takes about 6-8 weeks for them to come back in stock. However, you can still our milk kefir grains through our Amazon store: amzn.to/3xaa5nE

Hello there! We do offer Vegan Yogurt Starter! You can check it out here: culturesforhealth.com/collections/yogurt/products/vegan-yogurt-starter

@@CulturesforHealth wow thank u i will try it

We offer Gluten-Free Sourdough Starter! You can check it out here: culturesforhealth.com/collections/sourdough/products/gluten-free-sourdough-starter

Hi! The Sourdough starter used in this video isn't Gluten-free, but we do have a Gluten-free Sourdough starter! You can check it out here: culturesforhealth.com/collections/sourdough/products/gluten-free-sourdough-starter

Hi! You can check our Sourdough recipes here: culturesforhealth.com/blogs/recipes/sourdough-recipes

Hi! The poke test is a simple way to check the readiness of your sourdough starter. To perform it, gently press your finger into the surface of the starter. If it springs back immediately, it's not ready yet. If it leaves a slight indentation that fills back slowly, it's ready to use! As for knowing when your starter is ready to bake, look for signs like a strong, tangy aroma, doubling in size within a certain time frame after feeding, and visible bubbles throughout. These are indicators that your starter is active and ready to leaven your dough effectively. Happy baking!

@@CulturesforHealth is it possible to make it too ready? for example, the starter doesn't spring back at all -> you press it and it stays pressed

Hello! Certainly, if a sourdough starter ferments for an extended period of time, it may get overripe and not bounce back when pressed. This occurs as a result of all the nutrients being absorbed by the natural yeasts and bacteria. Replace the starter with fresh flour and water after discarding the majority of it to correct this. You can also keep it active by modifying the feeding schedule and maintaining a lower temperature.

@@CulturesforHealth thank you! May I also ask one more question? I noticed some yellow spots in my starter, and the smell was quite.. not the best. What should I do? And what does it? Some write I should feed more but others - throw it away

Hello! If your sourdough starter starts to smell terrible and has yellow spots, it's probably contaminated with mold or dangerous germs. To protect your health in this situation, it's best to throw away the starter. When beginning a fresh batch, make sure your container is completely clean. Make sure your starter is fed on a regular basis, stick to a feeding schedule, and use clean utensils to avoid introducing pollutants to avoid this happening again. It's best to proceed cautiously and begin over if you detect any strange colors or scents again.

Yes, you have to preheat it!

Hi there! Yes, as long as its stainless steel, it is okay to use!

@CulturesForHealth Thank you so much!!! I'm loving the milk kifer from the kifer grains I bought from you!!! Thanks again!!! ❣️💯❣️

Wow, that's a pleasure to hear! Thank you, Debra!

Hello there! You can purchase the kit here: culturesforhealth.com/collections/sourdough-kits/products/sourdough-starter-jar

I think the company sells a different culture for vegan milks! Similar process though!

So the regular yogurt starter does not work with vegan milk, but they have a vegan yogurt starter that I use. I've used it for soy and it's been incredible, I also use it for lactose-free milk because the regular culture requires lactose for its reaction. So it's a really good way of making lactose free yogurt instead of paying $8 for a tiny container which is what they want it my local stores. Also, if you have a sous vide machine it's even easier because for some reason I've never needed to strain my yogurt to get it to Greek yogurt consistency as long as I'm using my sous vide machine.

@@GreyWouldBe I'll be looking for that vegan yogurt starter!! Thanks a lot!

Can you read the 5 reasons?

Why not?

@@mokka_commentry you have no culture no a - live probiotics. It’s not yogurt.

Why so goofy?🙄

No fair! You’re not giving a recipe. How am I supposed to make it?

@@IamHzwyfeehe is right yogurt ain’t Greek

That’s curled milk.

That's literally yogurt. If you strain it, Greek Yogurt.