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Janet B. –
I have purchased two lots of my favourite Greek yoghurt culture over the past few months. As a matter of fact I have just finished making another lot of greek yoghurt this evening to enjoy tomorrow.
Vic –
Hello,
I got my cultures. The Kefir and the Greek yoghurt are fine. When we need more Kefir, we will be back.
Regards
Ivor –
Hi Ivo:
I’m very happy with your Greek yogurt starter. I make a half gallon of yogurt at a time.
Thanks,
Ivor
Susan S. –
I love plain Greek yogurt but would prefer to use almond milk, a lot of comments i have been reading have said that their yogurt did not thicken when using almond milk. I have had very good luck with my instant pot using your starter with almond milk.
Line R. –
I appreciate your cooperation.
BTW, your culture is the best!!
Stay safe.
Val R. –
I want to have yummy Greek style yogurt available at all times. Making it myself will add to the independence I have always strived for in life.
Val R
Grace –
Dear Ivo,
I like both the Kefir and Greek yougurt starters. In fact I reordered both.
Regards,
Grace
Val R. –
I love the texture and that it can be used in a wide range of cookery
mitsos S. –
Hello mr. Ivo (actually you share the same name us on of my friends, Ivosevich). I am from Greece and I am a total junkie for Greek yogurt. I love the creaminess and freshness of greek yogurt. I like it simple, without anything on it. Sometimes I freeze it for 5-7 minutes and that makes it better than ice cream. Actually I bought this yogurt pack as a gift to my father who
loves to make things himself (like wine, olive oil, vinegar etc)
Adam –
So for a long time I used Trader Joe’s “European Yogurt” as my starter, and I found the taste to be excellent and additionally I was able to re-culture indefinitely at the same quality.
Your bacillus bulgaricus has been really helpful to “restart” without having to go get a new batch of store-bought yogurt; I just pull the dry culture out of the freezer and I’m back in business. I’ve found the taste to be excellent in the first batch, although when I re-culture, the taste gets weaker quickly and I only get about 3 batches before I need to re-start.
The greek yogurt starter of yours that I tried came out to a good consistency, however the taste was mild to the point of blandness. Perhaps that is how Greek yogurt is intended? In any case, it wasn’t bad but I really prefer the more aromatic bulgaricus.
I grow all my batches using an instant pot – usually 2 quarts at a time (~half gallon). It has a handy “boil” function, after which I mix in either starter OR the remains of the last batch, and then I pour the milk + culture mixture into two yogurt tubs and actually do the incubation right in the fridge-ready container. This keeps the finishing step clean, and also as the yogurt does not need to be disturbed between incubation and storage / refrigeration, improves consistency and thickness.
– Adam