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Isabelle M –
everything is fine. I’ll place my order tomorrow before the end of the sale as I might add another starter. 🙂
Have a great evening.
James H. –
All is fine, thanks. I am the only one in the house eating the yogurt, so it takes some time to get through two bags of starter. I always use starter. I do not use left over yogurt to start the next batch.
Thanks for getting in touch with me. During this time I’m happy with the process that I’m using and will stick with it. Your product is great, my friend who sent me to you loves it, and there is no problem whatsoever with it. It is very good and very easy.
When I become more adventurous about making yoghurt I will come back to you for culture.
I just ordered some more yogurt culture
I am still experimenting making the Bulgarian yogurt using strictly raw cow’s milk, at 40 .
The first batch, I was trying out raw goat’s milk and it came out delicious, with a hint of goat. LOL. The raw cow’s milk without prior heating to 212 has various results. In general they separate from the curdled yogurt and the whey. The taste also varies, but I think it’s the taste of the milk for that particular week. I don’t have a good feel of the ideal amount of time to culture as I leave it in my yogurt maker over night and tend to go over the 6-7 hour limit. So, I’m still in experimenting stage.
The taste is tarte, good, again, I need more time to give you more of my observations.
I am liking it so far.
Culturing requires patience as with anything in nature.
Thanks for your responsiveness.
Christoph S. –
how is going?
For me everything is ok and your products are very good as always!
I stay with you and will order in time again!
Thank you very much!