You have no items in your shopping cart.
Product was successfully added to your shopping cart.
Product was successfully added to your comparison list.
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.
© 2017 Cultures for Health. All rights reserved.