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 June 8, 2013):
Perfect results every time. I've tried this mild culture with all whole milk and with 2% and whole milk (50/50 ratio). If I use a lower fat milk, I usually add a splash of heavy cream to give it more body. For those complaints about lumps and runny yogurt, remember heating to 180° is important to denature the milk, and never let the milk come to a rolling boil. When I first began to make yogurt (5 mths ago) I would add powdered milk, as some suggested, to make the yogurt thick, but this defeats the purpose of my intent to make yogurt: a healthier and cheaper alternative to store bought yogurt. Powdered milk contains oils and other preservatives that I'd prefer to keep out of my body. If you want a truly thick yogurt just use whole milk only, and some sugar to feed the culture helps, with a splash of good vanilla--you've got yogurt that tastes just like ice cream! Don't throw away that whey, you can use it to put into your smoothies, and I used a recipe from THIS website where you turn your whey into a culture to make ketchup. For complaints about runny yogurt, please remember that commercial yogurts have artificial thickeners in it. If it really bother you, get 3 bowl shaped coffee filters, place it in a spaghetti strainer all slightly overlapping, place yogurt in it and place this in a bowl to catch whey while it sits in refrigerator for 1 hr or so.
© 2017 Cultures for Health. All rights reserved.