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Rita R. –
I have made two batches of Greek-style yogurt so far, and they were both FANTASTIC! Nice and thick, even without straining.
I also tried a small amount of almond milk, but it didn’t turn out quite so well. It was a commercial brand of almond milk, so I’m wondering if there was some additive that inhibited the culture. I plan to try it again with fresh, homemade almond or oat milk to see if that works better.
The shipment of Greek Yogurt Starter finally arrived! Last week I made the first batch of yogurt from your starter. It is some of the best yogurt I have tried in a long time. You do have a great product. It was worth the wait. LOL
Mary L. –
I’ve enjoyed the Bulgarian starter and now will try the Greek. Expect to purchase again. Excellent cost to value ratio. Thank you.
I wanted to see if you guys are looking to make a yogurt starter that also has the Lactobacillus helveticus bacteria too. It appears to have a positive effect on health……if you could combine this with your Lactobacillus bulgaricus – that would be wonderful.
Inna R. –
I like home made kefir because it makes me feel better ( for my stomach) , it is tastier than in store kefir. I make from kefir farmer cheese.
The Greek Yogurt Starter arrived in my mail today! All is good! Jeanne
I love the tangy taste and creamy texture of yogurt but store-bought is too sweet and Greek, tho less sweet, is too thick.
I came across your website when searching for “yogurt starters”.
the greek and bulgarian versions work just fine, every time. We are yet to try the cheese.
Maybe next week!!
All the best
I want more yogurt!
I’ve made several batches of Greek yogurt with your product and I am very pleased with the outcome.
Loralee T –
I have a question. Do you use different strains of bacteria to make the different kinds of yogurt cultures that you sell? I’m just curious. I tried the Rose, Greek, Kefir and Balkan cultures and they all are pretty similar in thickness except I find the Balkan style to be a little bit more tart then the rose or the Greek and the Kefir seems pretty similar to the Bulcan style and just as thick. I also find the Rose and Greek to be more smooth and stretchy like honey and the Kefir and Bulkan to be in more airy. I’m curious how these changes come about if you are using the same bacteria culture for all of of them. Or are there different strains added for different effect? One reason I want to know is curiosity but another reason is because I have heard that it is good to get a variety of different strains of bacteria in your system and not just one kind consistently so I’m just wondering if your different yogurts
provide some of that variety?
Thanks so much for the yogurt!
I don’t typically like plain yogurt from the store and I like yours.