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Bumjoo Maclennan –
Thank you!!! We are really looking forward to the greek starter.
Nina Brandsen –
I have tried the greek yogurt twice, and think the taste is perfect.
Faisal Sarfraz –
I like Greek yogurt and its yummy and it’s a the first time I am trusting a website for yogurts and kefir and paying international shipping
Arthur Stahl –
Hi Ivo – Finally had a chance to make a 1 gallon batch using the new Greek starter. I usually use your regular Bulgarian starter in 1 gal batches in my InstaPot, and then strain it once it’s cooled off to thicken it up. Tried the Greek batch this morning before straining…it’s definitely creamier and thicker than the Bulgarian, but I’m also missing the nice tang I get from the Bulgarian. I’ll be sticking with the Bulgarian, but will also see how the second generation of the Greek is. I’ll send more feedback in a week or so after I make a second batch.
France Langelier –
I tried both the rose and the Greek yogurts. I must not have stirred the rose long enough or incubated it long enough because it was lumpy and runny, but the Greek yogurt came out well after 9 hours, even with just whole milk. However I have to say that I personally prefer the original yogurt flavour in both cases. These two are very mild and I like a little bit of tang in my yogurt.
Thank you, and until next time…
I made my first batch of Greek yogurt and it was great!
Rosemary Mistretta –
Made the Greek Yogurt yesterday. I love the smooth texture of the yogurt. The taste is great and it has less tartness.
I love both yogurts, planning on continuing with both.
Thank you so much for the chance to try the Greek Yogurt. I just love your starter so much.
Rosemary Mistretta –
I have been cultivating my yogurt on a heating pad and a blanket. It works great, on the lowest temperature.
Peter Reynolds –
I love Greek yogurt as well as your Bulgarian.
Nancy Illian –
I just experimented with the regular yogurt which I questioned you about a few weeks ago. You suggested to put it in the microwave or a closet in the dark and cover it to help it get creamier. Voila! I did not cover it, as the kitchen closet is very warm, but I kept it in the closet after making for 1.5 days and it is lovely and creamy! Thanks again for your suggestions.