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I have made 2 quarts of yogurt with my Bacillus Bulgaricus starter and enjoyed both of them very much. This yogurt has a great taste, somewhat sour but not overly so. I like it for breakfast with fresh blueberries or bananas and walnuts.
I warmed the milk to 180 degrees F. and kept it hot for 20 or so minutes, stirring frequently before letting it cool. This method contributes to a stiffer final product. I have made yogurt for many years and this some of the best I have tasted. I plan to keep this culture going for a long time.
My wife and I make 1 gallon of Bulgarian yogurt per week using your starter and 1% milk. We share fruit smoothies 6 days per week. We like the taste and beneficial effect on our intestinal biome.
I enjoy having yogurt (dairy free) as a source of healthy probiotics in my diet. I’m very intrigued by this process of making it at home as vegan yogurts can be quite pricey! I found your product on Amazon.
Thanks for your email.
I used the starter initially and then used subsequent yoghurt to make future batches…until I added in some kefir to see what would happen but the yoghurt was runnier and more sour than I liked (my kids still loved it). So I’ve just done a new lot today with the starter (I purchased 4g I think) and the result is delicious and thick. I’ve been doing 24hr yoghurt in a
luvele machine and using maleny dairy unhomog full fat milk which is the best I can find in Brisbane.
Everyone loves it with a dash of raw honey and I’ve also made labneh from the yoghurt which is amazing.
I referred you to a friend who’s doing aps program and I’m not sure if she’s purchased yet
Kimberlie R. –
I buy yogurt for my health, and I just love it.