Has anyone used yogurt instead of Bactoferm?

[Rick]

quote Big Mama” post=5345:

Thank you Nepas, I am glad to hear that. So should I give it an extra 24 hours to ferment?

Here is whats in the Acidophilis. Also depends on where and what MG the caplets are.

Each capsule contains:
Lactobacillus acidophilus 125mg
Lactobacillus brevis 0.5mg
Lactobacillus bulgaricus 0.5mg
Lactobacillus salivarius 0.5mg

Still use dextrose if your recipe call for it. And yes you may have a few hours more fermentation time. As always check the pH if your not going to be using a Drybag.

My dry cure has been with natural or collagen casings where i can test the pH easy.

When i used yogurt it was plain. I did 5lbs of dry cure and used 1/2 cup of yogurt. This took a bit more time. (off hand i cant remember)

From what i have been seeing the Drybag Salumi & Charcuterie is pretty easy and you dont need all the fancy equipment. My friend uses DryBag and he really likes it.