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Mild Flavor Yogurt Starter Culture
Product Review (submitted on March 23, 2014):
I'm not sure why I'm getting a different consistency each time I make yogurt. One time it turned out somewhat thick, at least compared to how it's been lately. It's been so runny that I've been using 2 packets instead of 1 per batch. A couple of times it has even separated into liquid and then a small amount of what could be called yogurt. I'd appreciate any feedback.
Response from CFH: Raw milk and goats milk will produce runnier yogurts. When using raw milk, we recommend following these instructions: http://www.culturesforhealth.com/raw-milk-yogurt-video
Mild Yogurt Starter cultures for 6 to 7 hours at 105°-110°F. Culturing yogurt for longer periods of time may cause the yogurt to separate into curds and whey.
One packet is enough to make 1 to 2 quarts of yogurt. It is not necessary to use more than one packet per one to two quarts of milk.
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