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Bulgarian Yogurt Starter Culture
Product Review (submitted on February 13, 2012):
I used a large dehydrator to make this yogurt setting it at 110F.
Even the first batch from the dry starter turned out to be great - only it took quite a long time to set, which I think is understandable, as the culture needed to be re-hydrated to start working.
The second batch only took 6 hours, and I got 2 liters of delicious yogurt that is much better than store-bought.
I used homogenized 3.5% milk, and it does not look like the yogurt needs any straining. It is smooth and stretchy, and is holding up in a bowl. Love it!
I am hooked :)
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