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Greek Yogurt Starter Culture
Product Review (submitted on December 23, 2013):
I only got a good batch the very first time, the rest had problems, including separating, never setting, etc.
It appears that if you don't make a batch every day or so, and the batch sits in the fridge for say 5 days, the next batch has problems. Maybe it's just the Greek culture that is this temperamental.
Response from CFH: Troubleshooting revealed that not enough starter was being used. The ratio for the Greek Starter is 1.5-2 teaspoons starter yogurt per cup of fresh milk to culture a new batch.
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