Fermentation Support Forum

Question: Will it cause any problems during the fermentation process if I infuse the milk with herbs prior to fermenting? I plan on using the cold infusion method. I am interested in using either mint or anise hyssop from my garden.

Secondary Question: Will an infusion have an effect on the storage time?

I know that this can be a challenge since you want to have some plain yogurt to use for the next generation, but I was thinking of doing a small "infused batch" in addition to a plain batch.

I don't know if this matters, but I will be using goats milk.

I can't imagine that could be a problem - herbs shouldn't have much of an effect on fermentation. The flavors could change during fermentation though - I'd love to hear how it turns out!

Awesome! I'm going to give it shot then. I'll come back with the method details and results.

Thanks for helping!