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Product Review (submitted on April 30, 2014):
I've made two batches of vegan yogurt following the direction on the Cultures for Health site, one with almond milk, the other with coconut milk. I would say that the pectin works well, but almost too well. My yogurt came out with a more gelatin consistency rather than creamy smooth. I'm going to try it with half the amount and see if it yields a better texture. But it definitely does the job.
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