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Product Review (submitted on October 21, 2012):
I've been using this starter for several months now and love it. I add some dry milk powder to 2% milk and culture for about 5 hrs. The resulting yogurt is thick and mild. If I want a tangier yogurt an extra hour of incubation does it. I generally use 1 cup of starter for 1/2 gallon of milk. I've read where the yogurt can be frozen for up to a month or so. I will try this when I go on vacation for two weeks later this year.
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