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Kal P. –
The yogurt was excellent. There was some trouble with the shipping (my first package got lost in the mail), but I was sent another one ASAP and got it by the end of the same week. I think your product is great and I will be buying more of it in the future.
Everything is great. I continue to make yogurt from your fantastic starter. We are just two people and don’t eat that much yogurt, so… last time I bought more than usual. When it runs out, I’ll be back. You give great service and have a great product. Thank you.
I have used the Bulgarian starter culture to make an SCD yogurt. I have used organic full fat milk. I sterilised the glass jars in my stainless steel steamer. I heated the milk to 180F and cooled it to 40C. Then I added the starter culture, stirred and poured the milk into the jars. I covered the jars loosely with the lids and left at 40C for 24 hours in my sous vide water oven.
After 24 hours I transferred the jars to the fridge. The perfect yogurt was ready in 6 hours. The taste is amazing – I do not add any fruit or anything else to it. I am very happy with the starter and will definitely buy again.
yoghurt is healthy – ie a good source of calcium and good bacteria
All is well, l love the starters and seem to be able to keep my culture going well so as yet still have enough ‘stock’. Will definitely be back for more when l run out.
Julie G. –
I use your Bulgarian yogurt starters for every batch of yogurt I make. It is so good!
Kira L –
Thank you. I just placed an order for both Greek and Bulgaricus.
I have made yogurt at home before with other starter, and I understand the importance of temperature, length of time, etc.
I read your instructions which are great. I have typically used an Instant pot with great results with the isnta pot instructions that I have been following for a year, making amazing yogurt.
Edward P. –
Hello Bulgaricus folk, thank you for your starters.
Bernard – he’s my 12volt thermostatically controlled homemade yogurt-warming box – has got his act together and the results are deliciously spectacular. Store bought yogurt now tastes quite unpleasant by comparison. Yay!
Apart from the yumminess factor, the reason I’m making my own yogurt is for the bugs, the bacteria.
Now, it amazes me that the bugs remain viable after freezing, (up to two years you say!) but bugs being bugs I guess that’s what they do.
Do do do stay safe,
Victoria D. –
On the Huberman Lab podcast, he spoke about the benefits of cultured and fermented foods vs higher fiber intake in a new study. Health is wealth. I found you through Amazon, but am deciding to buy directly from you.
I am Adwoa in Ghana and a commercial yoghurt maker.
I bought yoghurt culture from you some years back. I like the culture. The batches become tangy and smooth. I needed a culture that will give me a smooth, very tangy, traditional with high
viscosity but not slimery yoghurt.
I want to know if it’s possible to create an excellent probiotic yoghurt culture that will give me from the first use a strong tangy, traditional, high viscosity without the slimery nature yoghurt, even with the first use.
Best regards and thank you sir.