The Forktionary Angle
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Definition
A culture of beneficial bacteria used to ferment milk, transforming it into yogurt by acidifying and thickening it.
Sensory Profile
TasteN/A (transforms food)
TexturePowdery
AromaSlightly yeasty/milky
AcidityLow
Technical Metrics
Nutrition Facts
Per 1/4 tsp Calories0 kcal
Total Fat0 g
Saturated Fat0 g
Trans Fat0 g
Cholesterol0 mg
Protein0 g
Total Carbohydrate0 g
Dietary Fiber0 g
Total Sugars0 g
Calcium0 mg
Iron0 mg
Potassium0 mg
Chef’s Secret
For thicker yogurt, add 1-2 tbsp of milk powder per liter of milk before fermenting, or strain the finished yogurt through cheesecloth.
Substitutions
Best Match
Plain Yogurt (with live cultures)
1-2 tbsp per quart of milk
Easiest and most common, provides similar bacterial strains.
Kefir Grains
Small amount, adjust
Creates a different, thinner fermented milk product, more diverse cultures.
Buttermilk (live cultures)
1/4 cup per quart of milk
Can initiate fermentation, but results in a thinner, buttermilk-like product.
Buying Guide
Look for 'live and active cultures' on packaging. Check expiration dates and storage instructions (powdered or fresh).
Flavor Pairings
Milk fruit honey granola nuts (as yogurt)