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Greek Yogurt Starter Culture
Product Review (submitted on January 11, 2013):
I always strain my yogurt, extracting a volume of whey equal to the volume of strained yogurt. From half gallon of pasteurized, organic, whole milk I get a quart of thick yogurt. So I cannot comment on the thickness of unstrained yogurt made with this starter. I know that for my method, using a Yogurmet yogurt maker and cheesecloth for straining, it is perfect. I save out starter from my new batch and use it for the next batch (about 1/3 cup to culture the half gallon of milk). The flavor and effectiveness are still there after the 5 batches that I have made so far. This is a big money saver in the long run. I only wish that, with so many different yogurt starters available from Cultures for Health you would make it more obvious from the package which cultures can be reused, like this one, and which are one-time cultures.
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