I started canning about the time I became aware of the mirad'un'natural things that are in so much of our foods. This new awareness caused me some discomfort when canning jellies and jams, because of the pectin I was forced to use. Then I found Pomona's, and I have never looked back. I love it, and it works great! (Posted on 9/24/2014)
Wanting to save a bit of money, I used a regular pectin on my first batch of yogurt. It didn't thicken at all. I decided to get the Pomona's Pectin, and my yogurt has turned out perfectly every batch. I will use this from now on! (Posted on 3/8/2015)
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. (Posted on 4/30/2014)
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