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It turned out pretty good!
Ram N. –
I tried your sample mailed to me. It was good and creamy.
Paula B. –
I’m so new at all this, trying to choose a starter culture instead of always using commercial yogurt for my starter. I like greek a lot
Craig C. –
Hi Ivo, the main reason I want to make yogurt(aside from the fact that it is great tasting) is because I enjoy trying new things. And especially new things that involve food. Can’t wait to make your yogurt. Thanks for your dedication to your product.
Vickie S. –
To improve gut health.
I learned about This while in Sofia after a eight day visit which was fantastic
Cheryl F. –
My reason for my purchase is I have a thermomix and have just see a demonstration on how to make it so I thought to give it a try and make my own Greek Yoghurt as I want it to be authentic as possible whilst saving me dollars.
I have been making your yogurt for a few years
I made the Greek yogurt
Paul J. –
The envelope arrived today!
Monica P. –
We love the yogurt! We were, however, a bit confused about directions, which said to boil the milk.
Other yogurt sites say to heat to 180 degrees and not to boil or it will taste burned. We heated very slowly to 180 degrees and held it there for a few minutes.
We also like the yogurt very tart, and leave it in the incubator for about 18 hours. This gets us the tartness we like. As for consistency, we use 1.5% milkfat milk, and find the yogurt a bit thin with this.
We strain it to a thicker consistency, using cheesecloth. This process gets us a yogurt we absolutely love, and plan to continue making. It has a taste we have not found elsewhere and is very creamy.