Homemade Yogurt Using Emmi Yogurt Starter
1141 days agoIf you guys remember a few days back, I had made a batch of yogurt using the Emmi Premium Yogurt. I added a little of the Emmi Premium Yogurt to 1 litre of full cream milk (I like my yogurt creamy and delicious) into my Easiyo yogurt jar and allowed it to set for 24 hours. However, what surprised me was the result. This is not the first time I made yogurt using yogurt starters. Normally I would get a very creamy, firm but rather tart yogurt (mainly due to the fact I ferment for 24 hours). That’s the way I like my yogurt. But when I use the Emmi Yogurt as my starter, the result was very surprising indeed. It came out a bit watery and there was very little sourness. No, I had done it the same way as before and was rather shocked that it was not thick as previous batches. However, I must admit that it taste pretty good. Yes, it was a bit runny and watery but “smooth tasting”. My mother usually don’t like the yogurt I made, complaining that it was too sour for her. But this time, she liked it a lot and she asked me to make her some more the same way. And this is a “Wow” for me.
Well, could it be the yogurt starter is different from my previous batches? All the other batches I had used the Easiyo yogurt (NOT from those Easiyo sachets) to make my yogurt and they do contain different live cultures in them. Could the different types of lactic bacteria have such an effect on the taste and texture of the yogurt? Or could it be the type of milk I used. I always used full cream milk to make my yogurt as I am not watching my weight. Although they are of different brands, all are fresh milk. I had read that yogurt makers claim that the quality of brand do make a difference in the resulting yogurt. I had expected some taste difference, yes. But this yogurt tastes and feels very different from the rest. I doubt that the type of milk will make such a difference, especially when we are talking about the texture and the tartness of the yogurt.For the other factors, I had done the exact same thing as the previous attempts. I ferment them for 24 hours. I used about a spoon of yogurt to act as my starter. I used the same Easiyo yogurt container and flask. What other factors could there be?
One of my friends told me that it could be due to the fact that the yogurt cultures in the starter is weak/unhealthy/old/dying and thus unable to complete the task of fermenting the milk to yogurt. Well, it makes sense but from the label, the expiry date of the yogurt is still a long way. Could I have gotten a bad batch of yogurt? Who knows?
Well, I guess I will be making yet another batch of yogurt using the same Emmi Yogurt Starter and see whether I can duplicate the result. If it works, then this will be my method of making yogurt when doing one for my mother or for my family. I still like my yogurt thick and sour so I might not use this Emmi Yogurt as my starter for those meant for myself. At least I influenced someone else to eat my yogurt. Nobody in my family seems to enjoy eating yogurt, even those store bought ones. Well, what can I say except that they don’t know what they are missing.
