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Glenice S –
I am indeed interested in the Greek Style yoghurt and went over to your site to read up on both the greek and the regular.
Uche N –
I own a Café that relies heavily on Greek yogurt… I use it in my parfaits, Smoothies, Protein Shakes, etc…
you are the supplier we’ve needed.
Uche N –
Hello, so I have been looking for a reliable yogurt culture starter and one that can easily be delivered to Nigeria. I searched online and came upon your site and I’ve already ordered 2 of your products to try. I own a Café in Nigeria, FitLife Cafe and we make almost everything with Greek yogurt. We have expansion plans and we would like to have a reliable yogurt culture starter supplier.
Yogurt was really good. I made the Greek yogurt and it’s some of the nicest yogurt I’ve had. I’ll need more starter as I find it more consistent and easier to use starter instead of previous batch.
I will place another order soon!
Christel W –
My Bulgarian yoghurt is still going strong.
Have a good weekend when it comes to you.
Genevieve Guillot –
I have been using your yogurt started for a long time.
I liked the last one (Greek yogurt) which I just tried very much.
In fact I will order another packet later one.
Thank you and best wishes for 2020
Eleanor Martinez –
Since I opted out of your mailing list I’d like to voluntarily offer you some feedback.
An excellent yogurt culture. Used it with 2 liters of local organic whole milk cultured in an
Instantpot for 10 hours as I like a little tartness. Drained half the batch for Greek yogurt and am using the rest as is. The whey will make lacto-fermented veggies, root beer, soft cheeses like ricotta and a bunch of other things. The yogurt was excellent on a slice of home made tart
of apples, blueberries, tecolote, soursop, mango and other fruits that grow here. (The Laredo address is a mail forwarding service to me in Central Mexico.)
Haven’t tried the kefir yet but I’m sure it will be good.
Anyway, thanks. Feliz Año Nuevo.
Terry Butwell –
I have just found your site as I was searching for yoghurt cultures. Currently, I am using cultures from Green Living Australia and have done so for quite a while now but am looking to explore other options. My yoghurt production involves an electric cooker that holds the culture, uht milk, full cream milk powder at a constant temperature of 40 degrees for the selected time period. The milk is not heated beforehand and is added straight from the pantry and not cold from the fridge. The culture is kept in the freezer and I have had success with cultures that are twelve months old.
Saule Bakibayeva –
Please note: I am a beginner
I”ve ordered the Greek yogurt starter on your site
I’ve always liked yogurt. Then I liked Greek yogurt better. As I learned about probiotics, I found Bulgarian yogurt. Which now leads me to make our own.