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Yoghurt Making Directions

Yoghurt Making Cultures

Electric Yoghurt Maker
Yoghurt Making FAQ's
  Sinchies Reusable Food Pouches

Delicious Homemade Yoghurt

How yoghurt is made.

The basic principles.

  1. Quite simply when our yoghurt cultures are added to milk, the cultures start to eat the lactose, or any other available sugar. This happens best between 40° and 43° C.

    We target 40° C in our instructions to allow for thermometer error etc,
    as the culture will start dying at 45°C.

  2. 6 to 8 hours at the desired temperature should make a beautiful yoghurt. The longer the yoghurt is kept in the ideal temperature range for culture growth, the more lactose, which is a dairy sugar, or other sugars available, get eaten. The more sugars eaten, the more acid produced, and the tangier the yoghurt can become.

    Please be aware that electric yoghurt makers may creep up in temperature with extended inoculation times, and sometimes become hot enough to kill the culture. This is seen by some as a benefit, as this will extend the shelf life of the yoghurt in your fridge.
    Thermos style yoghurt makers may need their heat reservoir water replaced to keep the yoghurt temperature in the correct range.

  3. The yoghurt thickens due to the proteins bonding together. This happens with both dairy and soy milk, but not with coconut cream, for example, where a thickening agent is needed.

    Stirring the dairy or soy yoghurt will break some of the bonds, and should be avoided until serving. Coconut yoghurt and other yoghurts that use a thickening agent can be stirred.

How yoghurt is made.

The basic methodology.

  1. Electric yoghurt makers will heat the milk to the correct temperature, and should hold the temperature for a reasonable time, so your milk can be any temperature below 40° C when placed in the yoghurt maker. As mentioned, many yoghurt makers will slowly creep up in temperature after a while, to kill the culture, and thus extend the life of the yoghurt in your fridge. If you wish a long inoculation time without killing the culture, but your yoghurt maker does increase in temperature, we recommend monitoring the temperature and turning your machine off for a few hours when the temperature begins to exceed 43° C, and then turn back on later.

  2. Thermos style yoghurt makers will help maintain the temperature of your milk, so the milk should be at 40° when placed in the yoghurt maker. Any hot water placed in your system to act as a heat reservoir should not touch the internal yoghurt container, as this can cause the milk to heat rapidly, and excessively. In the cold months, or if wishing extended inoculation times, you may need to change the hot water used as the heat reservoir, and keep the yoghurt maker well wrapped and in a warm place.


With our Yoghurt Cultures you can make the yoghurt you want.

Greek Style Yoghurt
A really thick creamy yoghurt, made with regular full cream, or low fat milk.
Ultra Convenient Yoghurt, using UHT milk
Simple to follow directions for making beautiful thick and creamy yoghurt ... without heat processing the milk.
Milk Powder based Yoghurt
Ideal for camping trips, and anytime you have no access to milk.
Soy Yoghurt
Use regular yoghurt culture to make soy yoghurt ideal for the lactose intolerant.
Coconut Yoghurt
Make beautiful coconut yoghurt.
Almond Yoghurt
Avoiding dairy & soy milk can be difficult if you love yoghurt, but not impossible.

 

With our Non-Dairy Yoghurt Culture you can make the yoghurt for Vegans and the dairy reactive.

100% Dairy Free Soy Yoghurt
Made with a special culture, grown on a non-dairy and non-soy carrier. This culture is guaranteed 100% Dairy & Soy Free
Lactose Free Dairy Yoghurt
Use "Lactose Free Milk" & SYAB1 yoghurt culture to make dairy yoghurt, ideal for the lactose intolerant.
Coconut Yoghurt
Make beautiful coconut yoghurt.

 

These Yoghurts are made with Dairy Based Cultures.

"Y450 B" is grown on Dairy base, and although separated away from the growth medium, may contain the odd molecule of dairy.

 


Making Really Thick
Greek Style Yoghurt
using
Y450B or Y470E (Dairy Based) Yoghurt Culture
&
SYAB 1 Non-Dairy Culture.

(top of page)

Follow these directions carefully, using regular full cream, homogenised and pasteurised milk, add our Yoghurt Starter Culture, and you will have the best homemade yoghurt ever .... no preservatives or additives.

Low fat milk can also be used, although the yoghurt may not be as creamy and thick as the "full cream" version.

You will need the following items.

  • A yoghurt maker, or a jar large enough to hold one litre of milk.
  • A stainless steel pot, or glass jug if planning to heat the milk in a microwave.
  • Dairy thermometer.
  • An esky to put the jar in, or a blanket and a warm spot, if you do not have a yoghurt maker.

Your Ingredients

Note:- The amount of culture used for one litre is VERY SMALL.

Directions

Place 1 litre of milk in a stainless steel pot on the stove and add the powdered milk, mixing well to ensure it is fully dissolved. You can also heat the milk in a glass jug in the microwave.

The use of powdered milk is optional, although the yoghurt will not be nearly as thick.

We have found that two or three drops of Calcium Chloride will help produce yoghurt that is just a little thicker, this step is optional.

Heat the milk to 90° C and keep it there for 10 minutes, then allow to cool

You can speed the cooling by sitting the pot into cold water, although I would not recommend doing this with a glass jug.

Once your milk has dropped to 40° C add your starter culture and mix well to ensure the culture is evenly distributed.

Pour your milk into the yoghurt maker, or jar you have selected. Maintain the milk mixture at 40° C for 8-12 hours.

An electric yoghurt maker will maintain the heat very well, but may creep up in temperature as previously mentioned.

A thermos style yoghurt maker will have directions on maintaining the heat. The only change required here is that in an EasiYo system for example, you should not fill the external container so high with boiling water, as to have it come in direct contact with the yoghurt container as this may scald, and kill some culture. Just fill it to the level of the hole in the baffle, and this will give you the benefit of a heat reservoir, without risking scalding or killing the culture.

If you do not have a yoghurt maker, then place your jar in an esky and add warm water, but do not have very hot, or boiling water, in direct contact with the jar. You can also wrap your jar in a blanket, and place it in a warm place; on top of the hot water heater works well in my laundry.

To check if your yogurt is ready, press a spoon into the surface of the yoghurt and see if the impression of the spoon is left. If so, it is done.

Chill for a few hours, then mix in fruit, jam, or even trail mix, as the yoghurt is served, or eat plain, over homemade apple pie perhaps.

You can also add a Probiotic culture if you wish.

FAQ :- Why should I heat the milk to 90 C. ?

Heating the milk to 90 C for a short time breaks down a protein in milk, enabling the culture to do its work better, making a thicker heartier yoghurt.

If using UHT milk, there is no need to do this as it has already been done as part of the "Ultra Heat Treatment", that UHT stands for.

 


Ultra Convenient
"UHT" Yoghurt
using
Y450B or Y470E (Dairy Based) Yoghurt Culture
&
SYAB 1 Non-Dairy Culture.

(top of page)

Your Ingredients

Note:- The amount of culture used for one litre is VERY SMALL.

Directions

If using an electric yoghurt maker that will heat the milk, and then maintain the heat very well, you can add the UHT milk, powdered milk, Calcium Chloride (optional), and culture, directly into the bowl of the yoghurt maker, and turn it on.

The use of powdered milk is optional, although the yoghurt will not be nearly as thick.

We have found that two or three drops of Calcium Chloride will help produce yoghurt that is just a little thicker, this step is optional.

If using a thermos style yoghurt maker, or jar and blankets, heat the milk to 40° C add the milk powder, and Calcium Chloride if desired, then your starter culture and mix well to ensure the culture is evenly distributed.

Here an easy way of heating the UHT milk.

Pour your milk into the yoghurt maker, or jar you have selected. Maintain the milk mixture at 40° C for 8-12 hours.

A thermos style yoghurt maker will have directions on maintaining the heat. The only change required here is that in an EasiYo system for example, you should not fill the external container so high with boiling water, as to have it come in direct contact with the yoghurt container as this may scald, and kill some culture. Just fill it to the level of the hole in the baffle, and this will give you the benefit of a heat reservoir, without risking scalding or killing the culture.

If you do not have a yoghurt maker, then place your jar in an esky and add warm water, but do not have very hot, or boiling water, in direct contact with the jar. You can also wrap your jar in a blanket, and place it in a warm place; on top of the hot water heater works well in my laundry.

To check if your yogurt is ready, press a spoon into the surface of the yoghurt and see if the impression of the spoon is left. If so, it is done.

Chill for a few hours, then mix in fruit, jam, or even trail mix, as the yoghurt is served, or eat plain, over homemade apple pie perhaps.

You can also add a Probiotic culture if you wish.

FAQ :- Do I have to add the extra milk powder ?

Adding the extra milk powder simply gives the culture more lactose and dairy protein to "eat", this makes the yoghurt thicker and heartier without adding extra thickeners, such as agar-agar or gelatin.

If you wish to make a thinner "drinking yoghurt" simply leave out the milk powder.

 


Milk Powder Based Yoghurt
using
Y450B or Y470E (Dairy Based) Yoghurt Culture
&
SYAB 1 Non-Dairy Culture.

(top of page)

Your Ingredients

Note:- The amount of culture used for one litre is VERY SMALL.

Directions

If using an electric yoghurt maker that will heat the milk, and then maintain the heat very well, you can add the water, powdered milk, Calcium Chloride (optional), and culture, directly into the bowl of the yoghurt maker, mix well, and turn it on.

If using a thermos style yoghurt maker, or jar and blankets, heat the milk made with water and powdered milk, to 40 C add Calcium Chloride if desired, then your starter culture and mix well to ensure the culture is evenly distributed.

Pour your milk into the yoghurt maker, or jar you have selected. Maintain the milk mixture at 40° C for 8-12 hours.

A thermos style yoghurt maker will have directions on maintaining the heat. The only change required here is that in an EasiYo system for example, you should not fill the external container so high with boiling water, as to have it come in direct contact with the yoghurt container as this may scald, and kill some culture. Just fill it to the level of the hole in the baffle, and this will give you the benefit of a heat reservoir, without risking scalding or killing the culture.

If you do not have a yoghurt maker, then place your jar in an esky and add warm water, but do not have very hot, or boiling water, in direct contact with the jar. You can also wrap your jar in a blanket, and place it in a warm place; on top of the hot water heater works well in my laundry.

To check if your yogurt is ready, press a spoon into the surface of the yoghurt and see if the impression of the spoon is left. If so, it is done.

Chill for a few hours, then mix in fruit, jam, or even trail mix, as the yoghurt is served, or eat plain, over homemade apple pie perhaps.

You can also add a Probiotic culture if you wish.

 


Making Soy Yoghurt
using
Y450B or Y470E (Dairy Based) Yoghurt Culture.

(top of page)

You will need the following items.

  • A yoghurt maker, or a jar large enough to hold one litre of milk.
  • A stainless steel pot, or glass jug if planning to heat the soy milk in a microwave.
  • Dairy thermometer.
  • An esky to put the jar in, or a blanket and a warm spot, if you do not have a yoghurt maker.

Your Ingredients

  • 1 Litre of "Soy" milk
  • 30 grams of Soy protein powder.
  • 30 grams of sugar.
    (acts as food for the culture)
  • 1dose of Yoghurt Starter Culture,
    (Up to 100 doses per sachet of culture).
Note:- The amount of culture used for one litre is VERY SMALL.

Directions

Place the Soy protein powder and sugar into a mixing jug with some of the Soy milk, and mix into a smooth paste.

If using an electric yoghurt maker that will heat the milk, and then maintain the heat very well, you can add all of the ingredients, and culture, directly into the bowl of the yoghurt maker, mix well, and turn it on.

If using a thermos style yoghurt maker, or jar and blankets, mix the paste and soy milk well, and heat to 40 C, add your starter culture and mix again to ensure the culture is evenly distributed.

Pour your milk into the yoghurt maker, or jar you have selected. Maintain the milk mixture at 40° C for 8-12 hours.

A thermos style yoghurt maker will have directions on maintaining the heat. The only change required here is that in an EasiYo system for example, you should not fill the external container so high with boiling water, as to have it come in direct contact with the yoghurt container as this may scald, and kill some culture. Just fill it to the level of the hole in the baffle, and this will give you the benefit of a heat reservoir, without risking scalding or killing the culture.

If you do not have a yoghurt maker, then place your jar in an esky and add warm water, but do not have very hot, or boiling water, in direct contact with the jar. You can also wrap your jar in a blanket, and place it in a warm place; on top of the hot water heater works well in my laundry.

To check if your yogurt is ready, press a spoon into the surface of the yoghurt and see if the impression of the spoon is left. If so, it is done.

Chill for a few hours and serve plain, with a bit of jam or some fruit, as per your preference.

Comments :-

Experimentation is OK.

Every brand of Soy Milk is slightly different, so try different brands.

The Soy Protein Powder you use may be different, or even if the same, feel free to try different quantities.

The yoghurt culture acts, and grows by eating the available sugars, or carbohydrates, and turning them into an acid. If you like a more acidic yoghurt feel free to vary the quantity of sugar, or even try sucrose, which is just a more complex sugar.

Feedback :-

If you are getting particularly good results with a variation on the above recipe and directions please share it with us at sales@greenlivingaustralia.com.au


FAQ :- Do I still heat the Soy Milk to 90 C ?

No. Simply mix the soy protein and sugar into the soy milk, and bring the temperature up to 40 C, and add the culture. Then keep your inoculated soy milk warmed to around 40 for about 12 hours, and when it has turned into a nice thick yoghurt refrigerate.

Soy Yoghurt Ingredients

 

 


Coconut Yoghurt
using
Y450B or Y470E (Dairy Based) Yoghurt Culture,

or make

Vegan Coconut Yoghurt
using
SYAB1 (Non-Dairy) Yoghurt Culture.

(top of page)

Your Ingredients

  • Approximately 1 litre of Coconut Milk or Coconut Cream
  • 1 tablespoon or so of sugar,
    or alternative food source for the culture, such as honey.
  • 2 to 3 teaspoons of Classic Pectin
  • 1 dose of Y450B, Y470E, or SYAB1 Yoghurt Starter Culture.
You will require a whisk.

Note:- The amount of culture used for one litre is VERY SMALL.

Directions

1 litre of Coconut Milk/Cream, poured into your yoghurt maker bowl, or saucepan.

Add 1 tablespoon or so of honey/sugar, and mix in thoroughly.

The sugar, honey, agave nectar, maple syrup or golden syrup, is added as a food source for the living culture.

If your Coconut Yoghurt is too sweet, you can try reducing the amount, but this is a bit of a balancing act between too sweet, and the culture not having enough complex carbohydrates to eat.

Into this whisk the Classic Pectin, adding the pectin, sprinkled in small amounts on top of the coconut milk/cream.

Pectin added to liquid will clump very easily, so do this carefully, if using sugar as the food for the culture, mix the pectin and the sugar, and this will help make mixing it in easier.

The Pectin acts as a thickener, and is essential, although alternative thickeners may be used.

The feedback is that not all pectins work as well as the Classic Pectin, check the ingredients of your pectin, and if there is a list, then any one of those other ingredients may change the outcome. The only ingredient in our Classic Pectin, is pectin.

We have also recently had some feedback that indicates not all coconut milks/creams are created equal, if at first you don't succeed, I recommend trying different coconut creams.

I have used these four

Coconut Creams,

with great results.

If using an electric yoghurt maker that will heat the milk, and then maintain the heat very well, add the culture now and mix in carefully. Turn the yoghurt maker on and leave for at least 12 to 24 hours.

If using a thermos style yoghurt maker, or jar and blankets, bring your mixture to 40° C, and add the culture, and keep warm for 12 to 24 hours.

You may notice a separation of the pectin and the yoghurt after a few hours, this can be stirred back in.

A thermos style yoghurt maker will have directions on maintaining the heat. The only change required here is that in an EasiYo system for example, you should not fill the external container so high with boiling water, as to have it come in direct contact with the yoghurt container as this may scald, and kill some culture. Just fill it to the level of the hole in the baffle, and this will give you the benefit of a heat reservoir, without risking scalding or killing the culture.

If you do not have a yoghurt maker, then place your jar in an esky and add warm water, but do not have very hot, or boiling water, in direct contact with the jar. You can also wrap your jar in a blanket, and place it in a warm place; on top of the hot water heater works well in my laundry.

To check if your yogurt is ready, taste test it. The longer the incubation period at 40° C, the stronger the flavour of the yoghurt should become.

Chill for a few hours, then serve, you can also add a Probiotic culture at the same time as the Yoghurt Culture if you wish.

The firmness and consistency will depend on the amount of pectin used, this can be varied to your personal taste.
You may also have different results depending on the brand of coconut milk/cream used.

This coconut yoghurt, like the almond yoghurt below will have varied results based on the quality of the ingredients, and the amounts used. You should experiment until you have an end result you are happy with ... just like we did.

 


Almond Yoghurt
using
Y450B or Y470E (Dairy Based) Yoghurt Culture
&
SYAB 1 Non-Dairy Culture.

(top of page)

Your Ingredients

  • 1 Litre water.
  • 2 cups of blanched almond flour.
  • 2 tablespoons or so of honey.
  • 1dose of Yoghurt Starter Culture,
    (Up to 100 doses per sachet of culture).
Note:- The amount of culture used for one litre is VERY SMALL.

For best results always make your own nut milk as store bought milks tend to be difficult to produce yogurt due to manufacturing methods as well as additives and preservatives. It is recommended that you warm the water to about 40C before you mix it with the almond flour.

Directions

Fill your blender with water to a little over the half way mark.

Add 2 cups of blanched almond flour to the water.

Add 2 tablespoons or so of honey to the mix.

Turn on your blender using a slower speed and blend the mixture for about 5 to 6 minutes or until the almond flour has dissolved. If you use a faster speed it is recommended that you let the milk set for 5 minutes or so and stir slowly to remove some of the air bubbles the blending causes in milk. Add water to measure up to one litre and blend for about 2 mins or so.

Make sure your mixture is at 40 deg C, and add the culture, and keep warm for at least 6 hours in your yoghurt maker or large jar.

To check if your yogurt is ready, press a spoon into the surface of the yoghurt and see if the impression of the spoon is left. If so, it is done.

Chill for a few hours, then mix in fruit, jam, or even trail mix, as the yoghurt is served, or eat plain, over homemade apple pie perhaps.

You can also add a Probiotic culture if you wish.

 

These Yoghurts are made with the NEW 100% Dairy Free
"SYAB 1" Soy Culture.

"SYAB 1" is made for making Soy Yoghurt, and is completely dairy free.

See the Coconut Yoghurt recipe above, which also works with SYAB1.

 


Making
100% Dairy Free
Soy Yoghurt

Using
SYAB1 Yoghurt Culture

(top of page)

You will need the following items.

  • A yoghurt maker, or a jar large enough to hold one litre of milk.
  • A stainless steel pot, or glass jug if planning to heat the soy milk in a microwave.
  • Dairy thermometer.
  • An esky to put the jar in, or a blanket and a warm spot, if you do not have a yoghurt maker.

Your Ingredients

  • 1 Litre of "Soy" milk
  • 30 grams of sugar or tablespoon of honey (Optional).
    (acts as food for the culture)
  • 1dose of 100% Dairy Free Yoghurt Starter Culture,
    (up to 100 doses per sachet).

Directions

1 litre of Soy Milk, poured into your yoghurt maker bowl, or saucepan.

Add 1 tablespoon or so of honey/sugar, and mix in thoroughly.

The sugar, honey, agave nectar, maple syrup or golden syrup, is added as a food source for the living culture, and is optional. You should try with, and without, to find your prefference.

If using an electric yoghurt maker that will heat the milk, and then maintain the heat very well, add the culture now and mix in carefully. Turn the yoghurt maker on and leave for at least 8 hours.

If using a thermos style yoghurt maker, or jar and blankets, heat the milk to 40° C add your starter culture and mix well to ensure the culture is evenly distributed.

Pour your mixture into the yoghurt maker, or jar you have selected. Maintain the milk mixture at 40° C for 8-12 hours.

A thermos style yoghurt maker will have directions on maintaining the heat. The only change required here is that in an EasiYo system for example, you should not fill the external container so high with boiling water, as to have it come in direct contact with the yoghurt container as this may scald, and kill some culture. Just fill it to the level of the hole in the baffle, and this will give you the benefit of a heat reservoir, without risking scalding or killing the culture.

If you do not have a yoghurt maker, then place your jar in an esky and add warm water, but do not have very hot, or boiling water, in direct contact with the jar. You can also wrap your jar in a blanket, and place it in a warm place; on top of the hot water heater works well in my laundry.

To check if your yogurt is ready, press a spoon into the surface of the yoghurt and see if the impression of the spoon is left. If so, it is done.

Chill for a few hours and serve plain, with a bit of jam or some fruit, as per your preference.

Comments :-

Experimentation is OK.

Every brand of Soy Milk is slightly different, so try different brands.

The yoghurt culture acts, and grows by eating the available sugars, or carbohydrates, and turning them into an acid. If you like a more acidic yoghurt feel free to vary the quantity of sugar, or even try sucrose, which is just a more complex sugar.

Feedback :-

If you are getting particularly good results with a variation on the above recipe and directions please share it with us at sales@greenlivingaustralia.com.au


FAQ :- Why is there a special Soy Culture (SYAB 1) if regular Yoghurt Culture (Y450 B) works with Soy Milk ?

The Y450 B culture is made on a dairy base, and while it is separated from the dairy base, there may be the odd molecule of dairy left behind, and some people are so allergic to dairy that this is enough to be a serious issue.

Other people such as Vegans just wish to avoid dairy altogether.

We have used Glucodin as our sugar source, with great success.

 

 


Lactose Free Yoghurt

Using Lactose Free Milk
&
SYAB1 Non-Dairy Yoghurt Culture

(top of page)

Lactose intolerance is the inability to digest lactose. Lactose is a type of sugar found in milk and other dairy products. Lactose intolerance seems to be a complaint that is on the rise in our society, and we at Green Living Australia have certainly noticed a significant increase, over the years, in the number requests we receive for help in producing lactose free dairy products including cheese and yoghurt.

One solution we have been able to offer is our soy yoghurt recipe and this is quite popular, but until recently we were not able to provide a culture that would work with lactose free milk. We are now able offer a new culture, SYAB1, which is a dairy free culture specially made to work with Soy Milk, to make Soy Yoghurt.

We have recently found that SYAB1 also works with lactose free milk, with the addition of a sugar, similar to our soy yoghurt recipe. A special thank you goes out to our customer, who gave this new culture a try with lactose free milk and let us know of her success.

Ingredients

  • 1 litre lactose free milk;
  • 25 grams sugar, (to act as food for the culture)
  • 1 dose of 100% Dairy Free Yoghurt starter culture (SYAB1);

Directions

If using fresh lactose free milk place it into a stainless steel pot on the stove and heat to 90° C and keep it there for 10 minutes. Let the temperature of your milk drop down to 40° C. You can also heat the milk in a glass jug in the microwave. You can speed the cooling by sitting the pot into cold water, although I would not recommend doing this with a glass jug.

If using UHT lactose free milk this heat processing step can be left out.

Once your milk has dropped to 40° C add your starter culture and mix well to ensure the culture is evenly distributed.

Pour your milk into the yoghurt maker, or jar you have selected. Maintain the milk mixture at 40° C for 8-12 hours.

An electric yoghurt maker will maintain the heat very well, but may creep up in temperature as previously mentioned.

A thermos style yoghurt maker will have directions on maintaining the heat. The only change required here is that in an EasiYo system for example, you should not fill the external container so high with boiling water, as to have it come in direct contact with the yoghurt container as this may scald, and kill some culture. Just fill it to the level of the hole in the baffle, and this will give you the benefit of a heat reservoir, without risking scalding or killing the culture.

If you do not have a yoghurt maker, then place your jar in an esky and add warm water, but do not have very hot, or boiling water, in direct contact with the jar. You can also wrap your jar in a blanket, and place it in a warm place; on top of the hot water heater works well in my laundry.

To check if your yogurt is ready, press a spoon into the surface of the yoghurt and see if the impression of the spoon is left. If so, it is done.

Chill for a few hours and serve plain, with a bit of jam or some fruit, as per your preference.

FAQ :- Why is the Non-Dairy Culture (SYAB 1) recommended for lactose free milk ?

Yoghurt and cheese cultures are "lactic cultures", this means they "eat" the lactose in the milk to make a lactic acid, and of course the whole point of lactose free milk ... is just that ... there is no lactose.

The SYAB1 Non-Dairy culture is slightly different in it's action, and from our own experimentation we have had great results with lactose free milk.

 


Cleanliness:

(top of page)

As with making any fermented milk products, cleanliness is vital in yoghurt making. Make sure that you thoroughly clean and sterilise all your utensils before using them. By heating milk to 40° C and then keeping it at that temperature you are deliberately creating the perfect environment to grow bacteria. Just be sure that you are only growing the bacteria (starter culture) that you have introduced, and not some other bacteria that blew in on the wind.

 


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