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Oliver B. –
Hi Ivo, liked the simple well presented webpage and tying to save some cash by making my own high protein Greek Yoghurt.
Jose –
I’ve bought cultures from you in the past Bulgarian and Greek yogurt, never failed, spotless, and ever since I’ve been recommending your products.
JULIE –
I USED your greek starter in my instantpot for first time, with goat milk, & it was perfect! I’m very excited to learn about your products, BTW. all the yummy choices have the full amount of active cultures for optimal nutrition
Ana –
Dear Ivo, I tried already Bulgarian yogurt, Kefir and Greek yogurt. 3 of them are fantastic and I like the most Kefir and Bulgarian ones. I’m so in love with them !! I just made 1 liter first time and then redone but using last yogurt unit… I did 3 times already and still good enough
I did not try Sirene starter yet
So my opinion till now is that you provide really good product. Congrats !!
Best
Ana
Liz B –
Mixing the Bulg. and Greek is great. I love the combination.
Marilyn –
I have tried both the bacillus bulgaricus and the Greek yogurt starters. I have never made Greek yogurt before so I wasn’t certain what to expect. Also, after reading the detailed instructions on your Web site I needed to make a few changes to the procedures I used when making yogurt with starter from my previous source.
My biggest concern about trying a new starter was that I don’t care for yogurt with a strong taste. I was so relieved when I tasted these two varieties to find that they were very mild. Anytime during my day that I want a snack I find myself going for a half cup of yogurt. If I’m looking for something sweet I add a few drops of raw, unfiltered honey. My body just seems to function better when I start my day with yogurt.
Since I like to make my yogurt with fresh starter, I am happy to find a supplier who provides quality starters and who delivers them in a timely manner.
Charles K. –
Thank you. We liked the texture, and my partner, who is Russian by extraction, thought that it had an authentic taste. We use both the kefir and your Greek yoghurt starter on a 24 hour cycle in our yoghurt maker, and like them both. We will be ordering more!
Charles K.
Karla –
Good morning! I received my order in good condition yesterday! Thank you so much… I am excited to try the rose flavour and the greek yogurt! And of course the Bulgarian yogurt is going to be great as usual. Cheers.
Karla
Hank –
Hi Ivo,
I am now using your Greek Style starter.
Here’s my method….
1 litre of full cream UHT milk heated to 42 deg C
1/3 cup of full cream milk powder 3 drops of calcium chloride
1/3 cup (86g) of yogurt (1 cup for 3-4 litres?)
Incubation lasts for 24 hours at 40-45 deg C.
When I want to make labneh, I also add 200-300mL cream.
I have been using your Bulgarian starter for about 8 months and made a total of about 32 batches of yogurt and labneh using the backslopping method for each one using only 2-3 tablespoons for 1 litre batch.
Cheers,
Hank
Jeff K. –
Dear Ivo,
Above all, thank you for your kind reply.
Currently, the number of Greek yogurt powder views is increasing significantly in South Korea, and as a company that deals with lactobacillus powder, we have learned about your products through Internet search.
Jeff K.