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Emily W –
This’ll be my first time making yoghurt after seeing Elyse Comerford recommending it, I have a dairy intolerance and miss yoghurt and sour cream so much, excited to try it! Hope you have a great weekend,
I can’t actually eat dairy, I have recently come across a recipe for fermented sour cream and the author advised that the fermentation process killed off the casein, so I thought I’d give it a go for myself.
She recommend your starter culture so here I am.
Wish me luck 😀
My kids are intolerant to dairy protein and have a shocking immune system. Our health practitioner suggested trying to introduce some dairy back in, so fingers crossed they can tolerate some yoghurt or sour cream made with your starter!
Chris A –
I just started making my own yogurt and bought my first starter from you. I bought a package of Bulgarian Starter and got a free sample of Greek Starter.
After four or five cycles, I think I’ve finally got my preferred method down for what I consider “perfect” Greek yogurt, so I’m going to start the Bulgarian for my next cycle.
Thank you so much for your project, I was looking for a place on which acquire your products, as it’s difficult here in my country to find a place to buy them. In my case i love yogurts since I am very child, my parents used to do them (and nowadays some day they still do). As with bought yogurts the result is not very good, I wanted to try out with some ferments. Moreover, I love fermenting, I am bread and kombucha maker, and I just tried some days ago to do my first chucrut (let’s see how it goes jajaja)
Hello Ivo, looking forward to receiving my order. Been making yogurt from raw milk from local farmer using some commercial unsweetened yogurt as a starter. Not a good method. Using your culture will be far superior.
We buy yogurt for digestive health and it compliments spicy Indian food. For females, homemade soy yogurt has estrogen properties that help with “hot flashes”.
We are vegan and the store bought vegan yogurts are not palatable. We make our own yogurt with unsweetened soy milk. Look forward to trying Bacillus Bulgaricus yogurt starter.
Thanks for the email and for the beautiful yoghurt culture. We’ve just made our first batch using your Bulgarian starter, I had some this morning, and it was delicious! The number one reason why we purchased from you was because my husband has been doing GAPS and our practitioner at Well Belly recommended your culture. We also consume yoghurt because it is delicious and great for our health.
My only question is…all your literature recommends 1g of starter to 1L of milk, and says that 1g is equivalent to ¼ tsp. Yet, I ordered a 2g sachet which, according to your guide, should contain ½ tsp. And yet there was about 2 tsp of culture in my 2g sachet. So, I was very confused as to how much I should use. I ended up adding half of what was in the sachet, and the yoghurt turned out beautifully, but just letting you know that there is a bit of a confusing discrepancy going on.
What a nice product you sell. I want to make yoghurt because it enables me to choose locally farmed milk. I’m still doubring if I want to eat product from animals, this way at least I really know from which animals it comes and how they live. It also enables me to use vegan milk.
I’m also drawn to the idea that the cultures you sell are real cultures and can also continue to produce yoghurt, instead of the store bought yoghurt which I’ve heard can only be used as a starter for a couple of times. And I really enjoy fermenting foods 🙂