How to Filter Yeast From Yogurt

Using yogurt as a basis for other fermentation is a way of doing it naturally, without store-bought cultures.

Lactic acid is used around the world to ferment foods, from kim chee in Korea to magou in South Africa. It is also used to create one of the most popular dairy products in North America and Europe -- yogurt. Originating in Turkey, yogurt has become integral to many cuisines around the world due to its creamy flavor, high nutritional value, and thick texture. The bacterial strains, or yeast, that changes milk into yogurt can be removed from the thick, dairy product and used as a starter culture for other fermented foods.

Things You'll Need

• Plain, fresh yogurt
• Cheesecloth
• Colander
• Small bowl

Instructions

1. Double over the cheese cloth in two layers, place in the colander and allow it to drape over the sides.

2. Place the bowl underneath the colander. Pour the yogurt into the top of the colander, with the cheesecloth underneath.

3. Allow the yogurt to drip liquid in to the bowl for several hours, until you have the amount you desire for fermenting other foods, usually around 2 tbsp..

4. Remove the cheesecloth and use the remains of the yogurt to create cheese or discard it.

5. Pour the rest of the yogurt starter, the liquid, in to a small jar and keep it in the refrigerator for up to two weeks.

Tips & Warnings

• The leftover yogurt will be more dense due to loss of water and can create a good cheese. A few tablespoons of yogurt in a recipe will have the same effect as the yogurt liquid as a yeast starter.

References

• Tempeh: Lactic Acid Fermentation
• Mama's Taverna: How to Drain Yogurt
• The Kitchn: DIY Greek Yogurt
• EasiYo Food Service: Real Yogurt Is Fresh Yogurt