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Lorelei –
Tried the Rose this morning…so creamy, so tart, thick. Loved it. We make over two gallons yogurt weekly, so I’ll be ordering more when my starter gets weak.
Kevin Gormley –
No problem with the starter, in fact I ordered a new batch of Rose Starter a few weeks ago.
Lyle Jean Hadley –
I love the gentle, pleasant taste of the Rose yogurt and will probably have to order more of that soon 🙂
Kevin Gormley –
I have a Lakeland I litre yogurt maker, so temperature is governed by the unit. The milk is first boiled to 100 degrees Centigrade measured with a jam thermometer and then cooled to 40 degrees before stirring in the starter and then placing milk into pre heated Lakeland unit. Process time allowed 8 hours. The same process produces lovely yogurt using the rose starter. The rose yogurt starter is very much to my taste and will shortly order some more.
S Canyon –
I like both products — rose and plain — as I was raised with Japanese yogurt using Bulgarian culture.
Kit Carson –
We really love the Rose flavor starter!
I use a gallon of 2% milk, heat it to between 180°F and 212°F then cool down to 110°F and add 1/2 teaspoon of Bacillus Bulgaricus yogurt starter.
Then I pour the milk/starter into 4 wide mouth 1-quart ball jars and put on plastic lids with silicone seals.
I then place the jars into a small well insulated cooler like a Yeti or RTIC then fill with hot water up to just below the lids and leave overnight. My hot water is set to 115 F.
In the morning I have perfect yogurt that I place into the refrigerator.
Phillip P –
It makes nice yogurt!
Patricia –
The 2 litres of the rose flavour turned out well !
A Ashmore –
I have the yogurt for breakfast with honey or fruit,bake savoury dishes, cakes & smoothies hence the purchase of the Rose Culture
Susanne –
Best, healthiest and fastest breakfast and afternoon snack of all time! We make one batch of rose and vanilla (pure Tahiti vanilla from pod or powdered) for sweet yoghurt, and one batch unflavoured for savoury dishes each week. The rose one we make in portion sized jars, and since the Turkish style yoghurt made with Bacillus Bulgaricus comes out with no whey, all we do is stir in 5-6 drops of organic Stevia to sweeten. Breakfast ready in 30 seconds is vital on a busy weekday. The rose oil is very subtle, giving the yoghurt the most delectable taste. /Susanne from Denmark