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I mainly use my yogurt at breakfast with fruit and granola.
Jean P. –
Your yogurt starter is THE BEST EVER!!!! It is the only one that gives me a nice thick yogurt consistently. Lots of tang.
So far my favorite is the greek style. Thank you for creating it!
Your suggestion that I wrap the pot after mixing in the starter has made all the difference in the world! Previously my batches were watery. This has changed that. Thank you!
Lynn B. –
I’ve made 4 batches of yogurt from the bacillus bulgaricus Bulgarian yogurt starter that I purchased from you recently. I’ve also made 2 batches from the Greek Style starter.
Each batch was a learning experience.
The first batch came out tasting great but had little bits in it because, I realized after, when I stirred the new dry starter into the small cup of milk, I didn’t stir it long enough. It also sat for only 5-10 minutes before I stirred it again & added it to the rest of the milk, which cooled faster than I’d anticipated. I realized that the starter isn’t like powder that dissolves quickly. As you point out in the instructions, but didn’t really sin in for me, it needs plenty of time to absorb some milk & sort of wake up & get started on that little batch first.
After a couple of days & some stirring, the yogurt totally smoothed out and was absolutely wonderful!
The second batch, which I made from reserves from the first, came out smooth & flavorful. I realized after that I should have remembered how long I’d let it sit. So far I’ve always made it over night, in the oven with the light on.
I had to wait 6 days before making the 3rd batch, as I was away. I got it started much earlier in the evening, but didn’t think to set an alarm to wake up & refrigerate it after 8 or 9 hours.
Instead it was incubating for about 12 hours before refrigerating, so was very sour! Sour overwhelmed the good flavor. I like my yogurt unsweetened with muesli, but this was good with fruit jam & worked fine for mango lassi. After a few days it mellowed relatively.
The fourth batch came out just right, but I forgot to save some for the next batch!
So I started fresh using the Greek Style starter packet (I bought your sampler bundle). This time I stirred the fresh dry stuff longer in the cup of cooled milk & let it sit for longer before adding it to the full pot. Came out fabulous! Full flavor but milder and notably thicker than the Bulgarian. I wasn’t sure what to expect, because, in the past, I assumed Greek Style was just yogurt with the whey strained out. I haven’t felt the need to strain this. It was thick & delicious.
Two nights ago I made the next generation from reserved yogurt (I now have a dedicated little jar that I fill when I first take the fresh batch from the frig). Two major differences: I used fresh raw milk from a local farm, and I am dog-sitting at a different house with a totally different kind of oven.
The raw milk meant some cream separated out even after boiling, so there are thicker blobs mixed in after I transferred the yogurt from my enamelware pot into glass jars. Not a problem, just kind of cool! Previously I’d used a blend of whole milk & low fat.
The oven experience was a bit of a disaster. It’s a very modern oven with many settings. Over a day, I tested options with my digital thermometer:
1. Just the oven light on: Settled at 92°F, not hot enough – maybe LED bulbs?)
2. Warmer Drawer at lowest setting: Inconsistent temp up to 117°F & perhaps it really was for what I consider the pan-storage drawer under the oven, which got hot!
3. Proofing: Seemed good, I could set it to 100°F & it fluctuated +-4°F — but the fan kept running & I wasn’t sure about leaving that going all night.
So I put the yogurt pot, wrapped in towel as usual, into the oven. After 2 hours the temp was about 102°F. I decided to just turn the oven off & let it just stay at that & drift cooled.
When I checked it after 6 more hours the temp was 123°F!!
I realized the fan running during the Proofing setting was to cool the temp to 100°F. So when I turned it all off, the leftover heat wasn’t venting. The oven is indeed well insulated. The yogurt had thickened but was sort of loose with loads of whey. I decided to just let it sit on the counter, re-wrapped in towel, to see if it would — I don’t know. Normalize a bit? So after about 3 hrs (WHAT WAS I HINKING?!) I refrigerated it. This morning I took it out & transferred it to mason jars. It seems fairly ok except STRONG flavored. It’ll probably
mellow a bit over a few days.
I worry that the long heat killed off a lot of the bacteria. I’m planning to try another batch from this one on Thursday or Friday night, still in this other oven, as I want to leave some for the homeowners when they return on Saturday. I’ll just use the light bulb method.
We’ll see what happens!
I’m really enjoying this whole process. Thanks for the coupon code for ordering more Bulgarian starter! That style is absolutely delicious when all goes well…
I love the yoghurt made with your cultures. I have tried quite a few different ones and this is my favourite.
All best wishes
Hi I found you on amazon doing a lot of research 2hrs no supper today. reviews are great. I bought a new bread maker (old one is 27 years old) anyways this bread maker makes jam and
yogurt so this is why I am making yogurt again. I used to make my own in the oven in the 1980 for years then the kids grew up and now its the grandchildren so I am looking forward to making my own again. I would like recipes to make different flavours such as fruit etc.
A friend made a trip to Athos in the past years. He asked me if I needed anything from his trip. I then asked him to buy me a jar of Bulgarian yogurt from Bulgaria. I recieved it. Wow, how good it was! I knew about its health benefits, about the fact that your mountain peasants have a much longer life expectancy and research explains this by consuming dairy products fermented with Lactobacillus Bulgaricus, I knew about how good and tasty it is, so here it is. .. It is said that when you are ready, the master appears. In Romania there are no more yogurts with lactic ferments of this kind but only those sold by multinationals (I hope it is not true what is circulating in the alternative press!) In the future, if I manage to get the quality I want in terms of preparation and taking into account of my intentions to open an online store with natural products, I think I would like to integrate the products made by you on my platform. I don’t know how I can do this, I don’t know if you have in the business plan the notion of resale through a third party, in a certain area, country or area of a country. I am somehow waiting for an answer to this concern of mine. Anyway, I’m glad I found you.
Bob H. –
Ivo, I make yogurt for my breakfast smoothies and because I love the taste of it.
Love the yoghurt!
Will definitely use the discount!
I made two batches of yoghurt till now in an Instant Pot.
I made one liter with the freeze-dried culture. That came out nicely thick and deliciously sour.