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John –
Hello, I have been purchasing your Bulgarian for years now. This go round, I tried the Greek, which was a little runny for my taste, so, I made a batch of half Greek, half Bulgarian— perfect!
Graham –
Thank. You for your reply as it forced me to approach flit from a different angle. Apparently Australian yogurt is from a Greek derived but sweeter and it is runnier. But with the addition of their exotic fruits it is amazing. I will have to try later.
Maybe with the addition of honey.
Ttfn
Graham
Kent –
Good day,
I have now made 5 individual litre amounts. The first 2 I used skim milk and cooked in a Cuisnart Yogurt maker for 8 hours. These 2 turned out runny, more like a Kefir. The next 3 I used whole milk and again processed for 8 hours. Much more like Greek yoghurt with a wonderful taste. These still had a bit of whey on top, and I guess if I wasn’t so lazy, I could r consistency. I may start doing that, but am really enjoying the flavour.
In a word: Fresh!
I ordered 4 packs each 6 grams and enough to make 25 litres each. As I only make a litre at a time, it is a little difficult to measure out .5g each time, so the last few times I have used just a pinch and it seems to work fine. My only suggestion would be some sort of formula or
instructions either on the package or on the website.
Bottom line: I love it. Thank you. And thank you for the coupon.
Kent
Charles –
Hi Ivo
We fully open now and very busy. I recently bought some of your Greek Yogurt culture which is outstanding. We are now using it, after straining, for one of our desserts. It’s better than using Creme Freiche.
My sister in law stayed with us recently and loves the yogurt so I am will be ordering some culture to send directly to her.
Many thanks
Charles
Anthony –
Everything is fine. I make about 1/2 gallon yogurt at a time and strain it to make it Greek style. It is just for 1 person so it takes me a while to work through a packet of the
freeze-dried culture. The powder keeps well in the freezer.
Anthony
John –
The best thing about this Greek Yogurt is the smooth texture. The flavor, however, is bland. The Bulgarian yogurt tastes much better. There is something aromatic that I can smell which adds to the flavor of the Bulgarian. The best combination would be the flavor of the Bulgarian with the texture of the Greek.
Nadia M –
The greek yogurt starter worked great
Nadia
Marvin Z –
Last year I purchased kefir,Greek yogurt and Bulgarian yogurt. I have tried several methods using powdered milk 1% 2% and whole combing these of various amounts and the results were very good.
Bottom line if you follow the guidelines and tips you will get a outstanding product. Great products!!!!!!
Miriam L. –
I placed an order for sour dough starter, Greek and Skyr. The Balkan I have is working well with batches incubated with the actual yogurt as a starter, it is a strong strain and I use the instant pot ultra for 14 hours incubation. Cheers.
Miriam Laskey
Matt –
Hello Ivo,
It arrived last week and I have made two lovely batches so far using the instructions provided on your Website. The flavour is lovely. The Greek yoghurt we get here is good, but a little bland and it is very difficult to get live yoghurt.
I also intend to experiment with sheep’s milk over the weekend.
Thank-you for the voucher.
Best regards,
Matt.