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Nicol –
I love the yogurt.
GM –
Уважаеми Дами и Господа,
Иначе поклон бяхме си взели миналата година пак Българско кисело мляко стартер и винаги е ставало уникално, но отидохме в България за лятото и сега ни трябва пак този път ще пробваме Гръцкото.
С уважения
Гьокхан Мустафа
Joyce B. –
Dear Ivo,
I have a goat dairy. My clients love your yogurts
I’ll be back.
I really like your discussions of what you do. Very informative.
David R. –
All good thank you enjoying product and will try more in coming weeks.
Christy –
Hello there,
I follow the SCD (Specific Carbohydrate Diet) to help keep my autoimmune disease in remission. And I make my own 24-hour fermented yogurt as part of that protocol. The 24-hour fermentation allows for most if not all of the milk sugars to be consumed by the yogurt culture.
I have used Yogourmet starter for years, but the company was bought out and added ingredients to their starter that are unsafe for me to consume.
So I came across your product in my search for a starter that would produce healthy delicious yogurt without chemical additives or sugars.
Thank you so much for the information & the quick response!
Rob –
All good made a great batch of yoghurt, with top flavour & consistency.
Kal –
The second package came in the mail today! I am really looking forward to using the starters. You guys are offering an amazing product and it’s too bad it’s not getting enough attention in towns (like mine) where it should be and where a jar of Bulgarian yoghurt (900 grams) costs 8 dollars. Let me know if you guys want a shout out on Instagram or Facebook. I don’t have too many followers, but would be more than happy to recommend you to all my friends.
Ford H. –
Hi Ivo
I’ve been making the stuff since I was about 8!
My mother taught me and that was 50 years ago. I swear by the stuff as my go to home remedy. I make a 3Lt batch twice a week now that my partner is also converted.
The last batch of culture I bought was a pretty big one bit I reckon fresh supplies will be needed shortly. Thanks for the discount code.
Ford H.
Christian –
Hello Ivo,
my last order was the Bacillus Bulgaricus Starter Powder in an amount of 20 or 30 grams, this is enough for a long time for me, because its not necessary, to use for every new batch of yoghurt fresh starter powder.
I keep the Starter powder at – 10 degrees in the icebox of the freezer, in a sealed small jar with lid, powder dry
I use normally ultra high temperature milk 1,5 % fat from supermarket, which is free of bacteria, sometimes natural milk from the dairy farm, which I heat up to 80 dgrees, after that cool down to 20 or 30 degrees, an add then the starter powder (or 3 spoons of the last batch of yoghurt). I use a yoghurt maker, which makes for 14 hours a stable temperatur of 37,5 degrees
Christian
Tony –
Hi Ivo,
I really love the yogurt cultures! The Bulgarian can turn out a bit too tart for my taste if I leave it too long, but still good. Also, thanks for the email a while back explaining how the ratio between the bacteria determines the type of yogurt. I’ve always wondered about that!
Tony