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Product Review (submitted on April 25, 2014):
I'm on my third batch. Although thicker than the first, it's still too runny. I tried straining and was disappointed with the amount of product lost. It was drained through a tea towel; a quart of milk netted only one cup of thick yogurt. I'll keep trying ......
CFH response: Thick yogurt is a wonderful thing but straining can create a fair amount of whey. Check to be sure that you're culturing at the proper temperature (108° to 112°). Using a full fat milk will also create a naturally thicker yogurt but don't forget to find creative uses for the whey. You'll find a few suggestions here: http://www.culturesforhealth.com/ways-to-use-whey/ If you have any problems or would like additional suggestions, please feel free to contact us at [email protected] ~ Anita
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