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Greek Yogurt Starter Culture
Product Review (submitted on December 31, 2013):
I have only made a few batches using whole milk and cream. It is taking about 10 hours to make yogurt in my Eurocuisine. It is extremely creamy and less tart than what I can purchase at the grocery store. Straining it over night makes an absolutely fantastic yogurt cheese (Lebneh) that is pure heaven. The 30 minutes it takes to heat and cool the milk then add the culture is well worth the trouble. I will never go back to purchasing mass produce yogurt at the grocery store.
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