Yogurt making - can I freeze live yog to use as a starter?

[GrimmaTheNome]

We eat loads of greek yog; if we run out I make our own with UHT milk and strain the yog through muslin at the end. Problem is at the point I need to make a batch I don't always have any fresh yog to use as a starter (some greek yog brands don't work, or DH has finished the last pot!.) So I was wondering if it would work if I froze fresh live yog in icecube trays to use as a starter. Has anyone tried this?

Failing that, can anyone recommend a dried culture? I'm sure they ought to exist because Lakeland sells those EasyYo mixes which must have it in - but I don't want a mix, just the culture.

Thanks!

Sorry no idea but why don't you just try it and see? You needn't make a whole batch of yog just stir a little frozen starter into a jam jar full of warm UHT milk and stick it in the airing cupboard for 24hrs. You'll be able to tell by then if it's working.

Safety note- if it doesn't clearly turn into nice yoghurt bin it!

I have done this several times and it seems to work fine. I've heard it's quite a good way to keep the starter active as it can become less effective if it's been hanging around in the fridge for too long! HTH

I've never strained it to make greek yoghurt but bet it's yummy. What quantities of ingredients do you use OP?

Oh good, thanks - I'll get a pot of bio and freeze it asap!

I do a litre carton of UHT (skimmed - I want to try semi or full sometime for yog, its just we always have skimmed in stock as I prefer that for tea if fresh runs out) and a dessertspoon of starter in the electric Lakeland yog maker. When its done, line a big seive with muslin, place over a bowl and put the yog in, cover and leave in fridge for an hour or so. The yield is quite low as a lot of liquid comes off, but it is good.

Freeze slowly thaw quickly

Is what I was told back when I was deliberately trying to grow bacteria. Not sure if that'll help.