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Susan B. –
I like Greek yogurt because it is a good protein source and for the gut health benefits of the probiotics.
This was our first time to make our own yogurt. We used an Instapot with a yogurt setting and your starter. The flavor was so good, no tartness and no sugar needed!! Mixed in fresh strawberries.
Tony C. –
We are the newest licensed Grade A goat dairy in Tennessee and our first products are fluid milk and yogurt. Our pasteurizer / incubator is a micro-size 15 gallon appliance and before we begin commercial production at this volume, we are testing the Bacillus Bulgaricus Greek Yogurt Starter in two (2) gallon batches (using an Instant Pot Duo Plus appliance).
The initial production event – using the Greek Yogurt starter – incubating the pasteurized milk at 110°F (43°C) for eight (8) hours then cooling the yogurt for 24 hours at 35°F – 40°F (1°C – 4°C). This yields a yogurt with the consistency, look, and quality we desire for our dairy business.
Yes the cultures have been a great success – thank you. We love really thick, creamy yogurt, but shop bought has become so expensive. With your starters we can make amazing, delicious yogurt at home for a fraction of the cost.
I make about 3 litres at a time in my slow cooker and then strain it through a large colander lined with a muslin cloth. I’ve tried greek, bulgarian and skyr so far and they’ve all come out perfectly.
Thanks for your email and the link to The Yogurt Maker Handbook.
My husband and I love the taste of Greek yogurt, especially with middle-eastern (savory) recipes. That’s our first reason. Health is a close second — for the digestive benefits and general well-being.
We have regularly bought Fage (plain 5% Greek yogurt). Our grown daughter convinced us that the raw Jersey milk we get from a local farmer would be far better than store-bought if we pasteurized our milk and used your culture with it in an instant pot. She does this and loves the taste and the savings. We’re eager to do it and look forward to receiving our culture from you.
NannyKid Farm –
Not only do I like greek yogurt, but I breed Pembroke Welsh Corgi. When I have a new litter I like to make homemade greek yogurt to feed to the mama dog for her recovery and milk production. Then, when the puppies begin to eat, it is part of their diet for strong bones and teeth.
Kit H –
I was hoping to get the opportunity to let you know my thoughts.
1. Everything worked great. I use my Instant Pot with a dedicated inner pot and gasket for yogurt.
2. I actually use half & half instead of whole milk; it seems to help result in a thicker texture.
3. After the initial “boil” phase, I saute on low for 5 minutes, then cool to 110 Fahrenheit.
4. The yogurt set up really well after 5-6 hours. I normally let it sit for 12-14 hours to make sure the yogurt is as tart as possible.
5. The taste was really nice. My wife, who doesn’t normally like yogurt loves it!
I was just doing the sample of the Greek Yogurt Starter. It was fairly easy, and thanks for the detailed instructions, and tips. I didn’t stir the milk at all while heating up, and think some of it burned on the bottom. I just read on your site too that colder climates may need longer time to thicken, so maybe that is it as well, as the weather is changing. I just had some despite it being just a little bit too liquidy, and it tasted just fine. I was worried it it have a burnt taste from the milk, but it didn’t. I added granola and strawberries to it for a parfait. I will try it again, but will wait to add vanilla extract until after the last step and it thickens.
I made some yoghurt I need my new Instapot using left over bought Olympic Greek yoghurt.
It turned out awesome. I made another batch the same way. I ordered your product through Amazon and I am planning on making some tomorrow.
I really enjoy it and have started making granola to eat with the yoghurt for breakfast.
Thank you, look forward to hearing from you.
I love Greek yogurt and I eat it often.
I have a Mueller yogurt maker I need Greek yogurt
I prepare the yogurt first let’s sit and then strain it then place in jars with fruit or without fruit and yogurt maker for 8 to 12 hours