Freezing yogurt to use as a starter + smooth yogurt

RHemmings

Two questions about yogurt. (Or at least: soy alternative to yogurt.)

Can I freeze some yogurt, and use it as a starter for another batch of yogurt sometime in the future?

Also, how do people get smooth yogurt? I made some, using commercial yogurt as a starter. It came out all lumpy and grainy. I blended it with a stick blender and it's now smooth albeit a bit thinner than it was. Is there a way to make it so that it's naturally smooth?

Farway

You can freeze it with live dairy yoghurt, not sure about Soy.

My dairy based one always comes out smooth, could it be that soy as main ingredient is the problem?

RHemmings

Farway said:

You can freeze it with live dairy yoghurt, not sure about Soy.

My dairy based one always comes out smooth, could it be that soy as main ingredient is the problem?

Thank you.

I think the bacteria are the same, so I'll give it a try.

After blending the yogurt, and leaving it in the fridge overnight, it regained its thickness while remaining smooth. So, that appears to not be a problem.

I've made smooth soy yogurt before, so I don't know why it didn't happen this time. After blending and before it spent the night in the fridge it had a texture very like melted ice-cream. So, that's got me thinking...

joedenise

Frozen yoghurt is lovely!  I prefer it to proper ice cream.

RHemmings

joedenise said:

Frozen yoghurt is lovely!  I prefer it to proper ice cream.

I'm not actually sure I've ever eaten any. I found some recipes that were simple, except that I'm not sure I have a cheesecloth for concentrating the yogurt into a greek style yogurt.

joedenise

I use to use muslin but you can also use a J cloth or old pillow case.