Use and Care Manual

bydash.com

TIPS & TRICKS

• For the freshest taste add any fruit, jam, sweetener, or avoring right before

serving.

• There are many ways to get the consistency of yogurt that you like. Heating

milk to 185° F alters the milk proteins in such a way that they can hold more

whey, causing the yogurt to be thicker. Mixing in about 1 cup of powdered

milk will also make a yogurt with a thicker consistency.

• Achieving a thick consistency with Almond milk may be difcult without

adding any additional ingredients. Check our website & blog at

www.bydash.com for more information about making Greek Yogurt with

non-dairy milks.

REUSING YOGURT CULTURE

• You can use ½ cup of your homemade yogurt (strained or unstrained) as the

starter yogurt for your next batch.

• The probiotics and live active cultures are strongest when the yogurt is fresh.

For the best results only use homemade yogurt as a starter yogurt while it

is fresh (no longer than 3 to 4 days in the refrigerator). After a few days the

probiotics in the previous batch can weaken and could make a yogurt with

too liquid of a consistency.

• We recommend only using the previous batch as a starter for 3-4 more

batches.

• If your starter yogurt contains the cultures Lactobacillus bulgaricus

(L.bulgaricus) and Streptococcus thermophilus (S.thermophilus), you may be

able to use your starter for many more batches. However, there are many

factors that affect the viability of yogurt cultures so the most reliable way to

ensure good results is to refresh your culture after 3-4 batches.

• You can freeze homemade starter yogurt to prolong its freshness—however,

don’t freeze for longer than a few weeks.

Tips & Tricks