The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Has anyone used yogurt instead of Bactoferm?
April 17, 2014 at 10:10 am #1916JasminMember
I have read online that people use yogurt instead of bactoferm as a starter culture for making salumi products.
Does anyone know how much yogurt to use?April 18, 2014 at 1:49 am #8076Jan OomsMember
Visit Wedlinydomowe, http://www.meatsandsausages. Check “redzed” post in history. He has tested plain yoghurt and the capsules.
Advise, procedure, photo’s and taste tests are done.
To me it works quite well.
Check Red out. email him, he’s a nice guy and helpful.
Jan.April 18, 2014 at 6:40 pm #8078JimMember
Hi Big Mama,
Basically dry sausages were historically made without UMAi Dry, InstaCure #2, Powdered dextrose and definitely Bactoferm. Certainly, the ancient Romans and Greeks did not have any of these at their disposal.
One may still do it this way and live. We have many customers who swear by their recipes that do not include one or more of above mentioned ingredients. Whether you go on this forum or any other, there will be someone who successfully made dry sausage by substituting or eliminating some ingredients.
I have a couple of questions when I see this:
1. Can one replicate the results successfully from one time to the next?
2. Why do most meat processors that are in this for the long haul use these relatively expensive ingredients?
You can read their ingredient labels next time you see a dry salami in your local store.
3. Why do yogurt manufacturers use cultures instead of just letting the milk curdle?
4. Why do the wine manufacturers use special wine yeasts these days, when seemingly they can just let the grapes do their own thing?
My suspicion is that the results are more predictable if one uses these modern ingredients, since they were created specifically for this purpose. Apologies if this seems like a tirade.May 6, 2014 at 4:27 am #8125RickMember
Yes i have used yogurt for fermenting. I have also used premium (good stuff) sauerkraut liquid, acidolpholis caplets (take the powder out of the caplet)
Each of these will ferment just like the Bactoferm line but a tad slower.May 6, 2014 at 4:38 am #8126JasminMember
Thank you Nepas, I am glad to hear that. So should I give it an extra 24 hours to ferment?May 6, 2014 at 7:13 am #8131RickMemberquote Big Mama” post=5345:
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.
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