The technical storage or access is strictly necessary for the legitimate purpose of enabling the use of a specific service explicitly requested by the subscriber or user, or for the sole purpose of carrying out the transmission of a communication over an electronic communications network.
The technical storage or access is necessary for the legitimate purpose of storing preferences that are not requested by the subscriber or user.
The technical storage or access that is used exclusively for statistical purposes.
The technical storage or access that is used exclusively for anonymous statistical purposes. Without a subpoena, voluntary compliance on the part of your Internet Service Provider, or additional records from a third party, information stored or retrieved for this purpose alone cannot usually be used to identify you.
The technical storage or access is required to create user profiles to send advertising, or to track the user on a website or across several websites for similar marketing purposes.
Sandra D –
everything is alright, but I wanted to make vegan yugort and I know now very recently that I can add 4 gram/liter potato starch. I’ll try in the coming days.
Christine G –
Perfect – now I can try even more recipes!
I’m raised with yogurt, and this starter makes it just the way it’s meant to be.
Hi again Ivo, we were just discussing why the batch I bought last year has gone a bit runny! Any my reason is to renew/restart the yogurt so as to maintain my gut, as prior to using your Bulgarian yogurt I was getting bloating and pain. Since using the yogurt that has all gone!
Thanks again, Ewen.
As I said previously I made some exceptionally nice yoghurt form your culture.
Sofia O –
I like yoghurt because it tastes good, and it has healthy bacteria- it’s just a great product overall!
I am buying from your store because I’m going to start making cheese at home, and initially only needed buttermilk from you guys, but then I thought, why not make youghurt as well? I’m (sadly) intolerant to cows milk, and it’s imposible to find yoghurt from goat anywhere, so now I’ll finally eat my favorite yoghurts again, plus they’ll be homemade!
I’m very excited to try your products, and to see how it turns out!
Best regards from Norway 🙂
Raphael T –
I am interested in fermentation generally, making Kefir, Sourdough, fermenting vegetables for a couple of years now.
Recently I read about making yogurt and about ‘heirloom’ starters, mesophilic cultures in particular.
Now it is time for trying it out 🙂
J E –
Just made a very nice yoghurt with your culture, hopefully I can repeat the success.
Is there a chance of buying the culture in bulk as I intend making a reasonable amount.
Jon U –
I love bulgarian yogurt, I have tried many yogurt strains and the best one, with no doubt, is the homemade bulgarian yogurt.
I haven’t made yogurt at home in years and I want to make again homemade bulgarian yogurt.
Tom-Luis Schreier –
The number one reason would be that, even though I am sensitive to milk, I can easily tolerate fermented dairy products. Furthermore, I enjoy the flavor and (especially) the consistency of yogurt. Paired with fruit, it satisfies my postprandial cravings for something sweet and is a healthy replacement for ice cream (I love greek yogurt with cocoa powder, peanut butter and banana).