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Product Review (submitted on November 1, 2013):
I am glad they sent two culture packets. We keep a cold house and I tried putting it in the oven with just the oven light on. It made sour milk. I tried again just setting it on the counter with a temperature around 63-67 deg farenheit. It worked great.
I have made many batches now from the mother culture. I prefer 2% milk with a dash of salt. It was almost as thick as yogurt with whole milk. 2% gave the right texture but it still tasted more like yogurt. I noticed my store bought buttermilk added salt. That was the ticket. The salt creates a wonderful balance to the sourness. Delicious!
**Note from CFH: The recommended culturing temperature for this product is 70-78ºF.
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