I might be completely barking up the wrong tree, but here's a little cross-discipline post for ya...
Looking into other things to ferment I'm toying with the idea of making my own yogurt. For that, I believe, you'd need a healthy LAB culture.
Thing is ... I have a culture - my sourdough starter - which is very healthy. And obviously it contains plenty of lactobacillae. But of course it also contains a lot of yeast, and that will be of NO use in a yogurt starter.
So here's the question - a two parter - 1) Is my idea completely bonkers or does it have potential and 2) what do I need to do to get rid of the yeast?
Two possibilities occurred to me:
One possibility is that by taking some of my sourdough starter and feeding that bit with ONLY milk I naturally make its environment unsuitable for yeast, so all I need to do is feed it like that for a few days and maybe it'll just "magically" turn into a yogurt starter over time
Another possibility: perhaps I can work with temperature and/or salt levels to achieve the goal of getting rid of the yeast. If, for example, the LABs can take 50 degrees Celsius while the yeast dies off at 40, then bringing the liquid up to 45 degrees for a while might just do the trick. Or, conversely, if yeast dies at 4% salt levels, while LABs can tolerate 8%, I can bring the mixture up to 6% and that'll take care of matters.
Anyway. Has anybody ever tried anything as daft as this?