With foraged damson compote and honey from my hives. What it's about 🙂

Just freshly made last night in Bamaga, Qld. Near the northern most tip of Australia.

This is what I eat for breakfast every day. 1 Tbs. of each protein powder and/or Chia seeds. The yogurt almost always has 1/2 an apple, 1/2 grapefruit, some avocado, a Kiwifruit, and some banana.

Lemon Yogurt with Blueberries

Key Lime Yogurt with Raspberries

I like your Bulgarian yogurt!

"Three Litres of Love". 3 litre glass jar/lid from IKEA. Whole UHT milk straight from the carton. Around half a cup powdered milk to thicken..you have to see what works for you. Amazon Basics yog maker, covered with inverted translucent bucket.. Leave to brew for 24 hours...but may need less, (or more)...experiment!!

We use an automatic cuisinart yoghurt maker, the one that switches to chill once the fermentation time is over. We just mix the starter with the cold milk and stick it in the machine and it does the rest although Edgar likes to strain it. It's more yoghurt cheese in the end I suppose but it's fantastic and makes the absolute best tzaziki.

Greek style yogurt cultured for 24 hours using an Instant Pot. Tangy and tart!!

Just made tzaziki for tonight's vindaloo. Fusion cuisine here haha.

I like your Bulgarian yogurt!

Thank you very much for the yogurt culture. The yogurt looks and tastes like a real Bulgarian yogurt. Sending you a picture of it in a jar

Please see photos of home made Bulgarian yoghurt in London. It tastes as in my childhood. Filip

A few pictures from our first launch event. Free taste sampling.

A few pictures from our first launch event. Free taste sampling.

My yoghurt is delicious. In fact, I think I'll make some more today. 🙂

It worked! This has given me enough to make lots of generations of yogurt, and when I need new starter I’ll definitely order it from you.

I just started producing my own Bulgarian yogurt using your culture. Just started introducing and the feedbacks has been encouraging so far.

I simply love it and because of that, I also sell some to people in a bottle form but I just want to change it to a different level.

The taste after refrigerating is slight sour as is supposed to be, I'm very satisfied.

It's thick but I am straining it more!

I love my yogurts in any form and recently i purchased a breadmaker that had a programme for yogurt making, the addition of your culture has opened a whole new exciting culinary experience for me. Thank you. Regards Martyn

😁😁😁did I??? I haven’t tried it yet. It’s still warm.

I used your culture to create a very nice sourdough starter, and with it have made pizza dough and bread. I am quite pleased with the result for both. It has a lovely smell, and gives an excellent rise to the dough with a strong oven spring. And the taste is everything one might expect from sourdough. The result of my first two efforts is equal to that of the starter I have used for years, so I am eager to discover how it will develop as it matures. This is an excellent result for a starter that is less than two weeks old.

I thought I had ruined the starter. I did go ahead and feed it lime you said. And my first loaf is on the left. I made a second load because I didn’t think the first one was going to turn out. And the second loaf turned out even better. Thanks for your help. It’s truly delicious.

First go using you sourdough starter. Tasted good, should be even better as it matures.

Tried your starter; as you can see, it worked very well. I used unbleached white flour. I will add some rye Next time.

Sourdough success

Just got emmer flour. Here's what it looks like following your instructions a couple hours in.

I start to really master the bread Vous aviez raison le starter est encore meilleur quand il prend de l’âge Depuis que je l’ai acheter je ne consomme que mon pain Merci beaucoup En plus j économise

I used your culture to create a very nice sourdough starter, and with it have made pizza dough and bread. I am quite pleased with the result for both. It has a lovely smell, and gives an excellent rise to the dough with a strong oven spring. And the taste is everything one might expect from sourdough. The result of my first two efforts is equal to that of the starter I have used for years, so I am eager to discover how it will develop as it matures. This is an excellent result for a starter that is less than two weeks old.