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I’m sure the health benefits of using the Bulgarian starter are much greater. What I’m trying to achieve is better texture/presentation, so I can serve it as a dip or side dish to variety of meals.
In our family yoghurt consumption is several times per day and we are on a mission to find the best way to make it!
I love your yogurt. It for sure IS the best.
Ivo, I store the freeze-dried grains in the freezer & seal the bag tightly since you said the grains are hydrophyllic. Fine. Somebody mentioned freezing the starter, not the grains, but the already-made yougurt that I might have saved for a new batch. I’ve never used my own already-made yogurt for the next batch. I have always used new freeze-dried grains. I do worry about the world shutting down & not being able to get your grains.
Susan K. –
I’m a vegan who makes soy yogurt and it’s one of my protein sources. And, I simply enjoy sour, creamy foods. I also drink kefir when I find non dairy versions. I discovered your company on Amazon.
Emil J. –
The test was amazing
Thanks for sending the yogurt handbook so quickly. I’ve a question about the “one packet” that is required for culturing the one quart of non dairy milks. As I’ve purchased the bag of
Bulgarian starter, with the instructions to use 1/4 teaspoon for regular milk, I’ll need to know the quantity, in teaspoons for making one quart of soy and almond. I assume it’s less than 1/4 tea. considering that makes a larger quantity.
I’ve read that your recipes for non dairy require agar agar as a thickener. I’ve been using that for years and do have great success. I’ll try your kefir starter soon!
I eat yogurt to maintain health and I hear that you sell good yogurt starters.
David B. –
Hi Bacillus Bulgaricus,
My wife and I visited Cuba to meet our daughters Fianci’s family. The hotel where we stayed served excellent yogurt for breckfcast. I learned that the strain of yogurt came from Bulgaria. I liked the tart taste of the yogurt better than the more bland yogurt available in markets in the US. I found your product on the Web.
Good luck to Bacillus Bulgaricus.
Nadine J –
My son eats a lot of yogurt. I would prefer to make it and also I wanted to make it out of raw milk. I prefer to grow and make as much as my food as possible.
Hi Ivo, everything is fine.