I went on a spiral of homemade yogurt videos. But what I noticed was the common step in all of these videos is to add a dollop of existing yogurt to inoculate the new one. But how was the original yogurt made? Please explain. Thank you!
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I have a lot of brewer friends who went through my university’s food and fermentation program. They were always trying to catch wild yeast and bacteria in their mash to try and make unique sours. When they’d find a good one, they would collect some of dregs and use them in the next brew. Any other fermentation works the same way, leave it out and hope for a good starting culture, and then reuse that starting culture. Of course they had many rotten batches this way because it’s more luck based than anything. Yogurt, beer, wine, bread, sauerkraut, pickles, you name it, it can be wild fermented. Buying a starter is just a known variety of microbes that will produce a certain result. There are a lot of specialty yeast cultures at the local brewery supply store that add different kinds of flavor and used for different sorts of beer. Yogurt is similar, different blends of microbes do make different kinds of yogurt, whether is be traditional, Bulgarian, Greek, or other types of fermented milk products like sour cream, kefir, buttermilk, etc.
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