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Greek Yogurt Starter
Product Review (submitted on May 21, 2014):
If your first few batches aren't exactly what you want keep adjusting the time you heat the milk, the amount of starter and the time for culturing. Support from Cultures for Health is very good if you need it.
For my personal preferences, using a scant teaspoon of starter for one quart of milk made a creamy yet tart yogurt. On Sarah's advice I now heat the milk slowly. I hold the milk at 185F for 5 minutes and culture for at least 8 hours.
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