You have no items in your shopping cart.
Product was successfully added to your shopping cart.
Product was successfully added to your comparison list.
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
© 2015 Cultures for Health. All rights reserved.