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thank you! Oh, yes, I love the greek style yogurt I made with your starter.
Have been using the Greek, and Bulgarian yogurt starter lately.
I make 2 liters at a time, I am loving the Greek and Bulgarian strains, the Vilia is a different one altogether Which I like also , but cant compare it to other. Completely different mix of bacteria and is room temperature culturable
I will try Filmjolk next then
The Greek starter is amazing! I will comment on the site. So is the buttermilk I made yesterday.
Thanks for the discount code which I will use to order buttermilk starter.
Evelyn Narayanan –
I have the bacillus yoghurt starter which is delicious and wanted to try this Greek starter. It makes really delicious and creamy yoghurt, This store is tops for me.
I live in Ontario Canada.
Thank you Yes. I love your products I only use Goats milk but the Greek style yogurt is wonderful , I will make than next I love the variety Of yogurts . I have traveled to Bulgaria and I remember the yougart fresh in coffee shops was most wonderful
I think I be regular customer as local health shops do not carry starters any more. Suppler shortages I make Vilia also it simpler than yogurt to make
Jim W. –
I did try the Greek yogurt culture and in fact liked the results very much..so much so, that I recently ordered and received enough culture to make about 5 gallons along with your sample mix for the four or five different yogurts that can be made. I’ve not tried the samples yet as I was out of Greek yogurt…a nearly insufferable situation that demanded immediate action.
With regard to the initial supply of culture you are referring to, i sent an email previously detailing the steps and final pH of the three batches I had made along with inquiring about purchasing monoculture instead of the blend. (I learned that you do not provide single cultures in the response along with some helpful hints to improve yield.)
Now wirh the most recent batch of Greek yogurt I tried something different…The objective was to create a very dense yogurt at 100% yield based on weight.
To one gallon of whole milk (pasteurized…but not “ultrapasturized” ) I added:
*one cup of powdered milk,
*one pack gelatin (0.25oz),
*held it at 205F for one hour (this is about 5 degrees below boiling at this altitude),
*then after cooling to 110f added 2 grams of the Greek culture (previously had added 1.5:grams).
*It was held at 104f for 10 hours.
The final pH was higher than previous batches at 4.7 (instead of 4.2), the consistency was noticably firmer, the taste quite tart but incredibly smooth. Placed in the fridge at aprox 42F
overnight resulted in a very smooth batch of yogurt with very little separation. It was dense but not as thick as the previous attempts, all of which had been drained through cheese cloth to a yield of around 45 to 50%.
My next batch I plan on keeping everything the same, except doubling the powdered milk to two cups. I am afraid to add more gelatin, lest I end up with “yogurt jello” and adding more
powdered milk should increase protein content more so than gelatin alone.
I am excited to make my first batch of homemade yogurt.
Everything is wonderful. I have purchased Greek yogurt, Bulgarian yogurt and Kefir. There is hardly a day that goes by without me enjoying one of them. I make a litre at a time and this is done about twice a week. Greek yogurt is probably my favourite, but I do enjoy your other products as well. It has been almost a year since I purchased my yogurt maker and began using Bacillus Bulgaricus products. Not only have I offset the cost of my yogurt maker, I must say that I much prefer my homemade yogurt to store bought.
At the present time I still have enough starter, but I will be certain to order more if I see that I am running out.
Absolutely perfect when run at correct temp. I ran a few batches with too high temperature in a poor yogurt maker that turned into 50 C. which got a watery and more and more tart result from batch to batch suggesting i was killing off part of the culture. I then purchased the Luvelle Pure plus yogurt maker and ran a batch with whole milk and new starter for 24 hours for SCD yoghurt on settings 40C
This came out perfect, thick and very mild and tasty. Best yogurt ever. I haven´t had it better in Greece either.
You were not exaggerating .