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Dear Ivo, sorry for the late reply. Am so terrible busy, time flies by somehow I love the Yoghurt, I Do my mistakes sometimes but I have a question about something I am not able to figure out.
Sometimes I make the Yoghurt and it looks like I’m the first picture and sometimes it‘s like creamy of consistency of honey.
I love both variants and would like to make it on purpose once creamy and next time solid Joghurt.
I follow next procedure:
Bio Milk from the Farm,
boil for a few minutes at 75 /80C
cool down to 45 C
Mix slowly the starter Bacteria approx 1g per Liter sometimes 1g per 1,5 l
Next keep the Joghurt in the warm oven 4h at constant 45C
– in the meantime I heat the oven to 60C turn off the heat and place the 2kg Joghurt inside letting
it slowly cool down overnight
Thanks so much for the handbook.
I am hoping making yoghurt with your culture will be a thrill for me.
Looking forward to a great experience with yoghurt making.
Corina S. –
Will try it out! The creamy one is wonderful to drink
I’m very pleased with my Bulgarian yoghurt, in fact I eat it for breakfast every morning.
M. G. –
Following my email to you last week I can tell you that My first experiment with your culture was a huge success . I love the tart ness of my yoghurt and initially having a 150g serving I had no swelling or blocked nasal passages or sickness which has happened with other cultures. The aim is to slowly increase eating my homemade yoghurt in place of the raw goats 24 hour yoghurt I buy as if this became unavailable I would have no other means of nutrition and would have to rely on enteral nutrition via tube feeding.
Have a nice afternoon and know you have made me very happy.
Kindest regards Megan G.