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I just tried the Villi and Kefir starters last week with 2% milk and they both turned out quite well. I like the cheesy fragrance of the Villi.
Hope all is well! Thanks for providing such amazing selection of heirloom cultures 🙂 I can’t wait to try them all.
I experiment with fermentation with different yogurt strains, sourdough, nattō, etc. I study them for their survival abilities and transformation of food. The microbial world is fascinating to me, that’s why I buy yogurt cultures. I do not buy store bought as the commercial yogurts have limited strains selected for long term storage on the shelves.
Have an amazing day and I’m looking forward to receiving my Nordic speciality combo!