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I’ve just bought some of your Bulgarian yogurt culture and I’m excited to get experimenting. I’m planning on starting a dairy/butter business next year in Australia, and I’m looking for good ways to utilise the skimmed milk that comes after separating the cream that I’ll use for making butter. My wife is Bulgarian and she loves Bulgarian yogurt, so if I can make this work it would be awesome.
I was hoping to make two yogurt products. One pot-set yogurt and one drinkable.
The pot yogurt I think should be fairly straight forward, however I was wondering if you have any experience making drinkable yogurt? For both yogurts I would like to keep the process as simple as possible and with the least amount of additives.
Hope you have a pleasant day,
Everything is fine and the starters are working perfectly.
Anika M. –
I only make 5L batches and I make them about every week and a half. We eat a lot of yogurt and making it myself and processing it for 24 hours ensures that I end up with a lactose free product.
I love the yogurt the starter makes. It’s just that there are only 2 in our household…my husband and myself, and only one of us loves yogurt. Guess who??? Lol I still have an entire package left. It’s hard for me to eat that much yogurt by myself and I eat it daily. I will definitely reorder as soon as I use up what I have. I love the yogurt!