Later I learned I didn't need a kit, I just needed a warm space to let
the yogurt culture grow.
Later I learned I didn't need a kit, I just needed a warm space to let
the yogurt culture grow.
The yogurt recipe which worked best in summer will not work in winter because cold don't let
yogurt culture grow properly.
Not exact matches
It maintains the perfect temperature for
yogurt culture to
grow that it not very fast and not too slow.
«The category has been further boosted by the
growing availability and promotion of plant - based options to traditional dairy lines, particularly beverages, but also
cultured products such as
yogurt, frozen desserts and ice cream, creamers and cheese.»
My experience with making
yogurt is that for the active
culture to
grow, it must be kept at a constant temperature of around 115 degrees.
For all intents and purposes, the power of this
yogurt impacts the gut ONLY if it doesn't contain dairy, preservatives, sugar, gluten, soy casein, yeast, coloring or anything else that would impair the ability of the
culture to actively
grow, colonize and stimulate the gut.
110 degrees is not very warm, and the good stuff all
grows back in the
yogurt culture anyways
Also, «
Yogurt contains transient bacteria and will not repopulate the digestive tract, but the active,
growing, living
cultures in kefir will.»