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I’ve just been using my yogurt as a starter for the new batch, which is why I haven’t ordered more yet. I will likely order more starter soon.
Allison S. –
Thank you the yoghurt it was delicious! I like to know what goes in my yoghurt which is why I thought of making my own.
Bob S. –
I just signed up for your insider’s list and Iam from Sukabumi, West Java, Indonesia.
The number one reason why I like yogurt is for health reason as I am aware that the microbiomes within the guts have to be balanced and that will boost your immunity, and immunity is your best defense against viruses, but regretfully over here there are not so many people aware about this.
I also need some info if your probiotics works with non dairy creamer, there is also a creamer product with soluble fiber (most likely mix with inulin) which is a prebiotic as well.
Thank you, and have a nice weekend.
Ivo, I just woke up from a nap of exhaustion, 11:20PM checking email. How may years has it been Ivo? And I eat fruit and yogurt almost every morning. Price of fruit here climbs and
climbs.. But the price of homemade yogurt is pretty stable, milk prices haven;t changed that much. 400 gms of fair quality store yogurt is 149 yen. That price has gone up 20 yen over the past few years. You might remember I used to have a protein additive, but I haven’t doe that in a couple of years. Now jst 3 kinds of fruit, and yogurt, almost EVERY morning. It takes about 40 min. to prepare so I cut back on the amount I eat. ONe preparation works for 2 days. I make 2 litres of yogurt at a time. All this is to say I DONT USE so much yogurt…lol. Before I buy more I have to use up the packs in my freezer.
My wife and I enjoy Greek yogurt and fruit for breakfast and also as a desert sometimes.
Dick G. –
Better nutrition & better digestion
I am extremely happy with my starter and am making yogurt on the regular.
We just use our previous batch of yogurt to start the next one, so I haven’t needed more starter. But if my yogurt ever stops being good, I will definitely reorder to start a new one.
Duncan A. –
Hi Ivo. We made our first batch of Bacillus Bulgaricus and are very pleased – best yogurt we’ve had. I used ½ tsp of the freeze dried starter with one gallon of milk following your instructions to bring the milk to 212 degrees, reducing the milk temp to 110 F, adding the starter and processing lightly covered in our sous vide @ 110 F for 8 hours.
I reserved 1 pint to try as a mother for our next batch.
I’m using some of my yogurt for starter 2-3 times before starting a new batch.
Love the yogurt.
I have been making yogurt since my Hippie days in the 70”s, back then we made it in a glass jar then put it in a black garbage bag and let the sun incubate it. Over the years I have tried many cultures in different combinations to get the quality and flavor of those old days and I have finally found it. These days I make my yogurt in an incubator, the Bacillus Bulgaricus starter has the same creamy great taste as as my old “back yard” yogurt. I am so glad I have finally found Bulgarian Yogurt Starter, my only regret is I didn’t order a larger size package.