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)
This is also a wonderful product. I have used other pectins and they didn't work very well at all, I had to add arrowroot powder also. Great product and very pleased with both of the products. (Posted on 4/15/2015)
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)
This product was not created for yogurt, and the instructions are not easy to follow. When you do follow them, the results are less than satisfactory. I ended up with solid yogurt. Certainly not appetizing!
Response from CFH: Thickening yogurt is one use suggested by the manufacturer. The calcium content of your milk will affect the set of yogurt thickened with Pomona's Pectin. Please contact our helpful support team at firstname.lastname@example.org for assistance. (Posted on 6/16/2015)
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