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Order rec’d – thank you very much. Excited to give it a try.
it arrived in perfect condition! 🙂
many many thanks for this great service,
Meredith B. –
I just made some yoghurt from your Greek starter and goats milk.
When I make your yogurt, I like to strain it even though it’s already pretty thick. I then eat it with a spoon, like a dessert. It cuts down on the calories from the sugar and concentrates the protein content.
It’s OK. I enjoy it. I like.
Kim M. –
I buy yogurt because I like it. I make yogurt because it tastes better and is better for me than the processed yogurt I buy that contains way too much sugar.
I love the yogurt that I make with your cultures.
Thank you very much.
Lori W. –
This starter is wonderful. I am still quite a newbie at making yogurt and I use an “Instant Pot” type appliance so it’s pretty much no fuss, no muss. Add milk, push this button… when it’s
cool enough you add the starter or the plain yogurt and push another button… eight or nine hours later, YOGURT. My problem has been finding a yogurt to use as the starter with no added things to it. I love this. By the way… Greek USED to be my favorite – now it’s Bulgarian. Yum. I did have a bit of an issue when I tried to use the left over whey as the starter, as I read that you could do that. I ended up with buttermilk… made a lot of ranch dressing with that. Good ranch dressing, but how much do you really need?!?!
Thanks again for my new found wonderful starter. Will only use this from now on. Gave some to a friend and now She’s got me ordering it for her, too!
Lori W. –
Homemade is so much better than commercial – and your Bulgarian is even better than that!
So glad I found you, Ivo – and thanks again!
I used to make quite a lot of yoghurt, and Bacillus Bulgaricus will always be my favourite, especially with the Damascan rose oil.