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 March 2, 2013):
I bought this culture a few months back and really like the quality. I read the instructions and followed them for refreshing the culture. At first, it looked like the culture would fail, but after having it fully refreshed (the longest incubating time was 7 hours for 1 quart of milk for the refreshing period), I have incubated many times with great results. I normally use regular whole milk or 2% and heat it to 180 degrees and hold it there for 5 minutes and chill it in an ice bath to get it down to incubating temperature faster. I use an older yogourmet incubater and incubate for roughly 4.5 hours each time and the result is a firmer (NOT like store bought firm, but firm enough that on a spoon it holds shape and the impression in the yogurt remains). I save some in a mason jar for starter culture for the next batch and strain the rest further for wonderfully thick Greek yogurt. I use it for recipes like homemade frozen yogurt, smoothies, and dessert toppings. Very mild taste that my children prefer over store bought. To make a great mild tasting vanilla flavor, I use 1/4 c. agave, 1 tablespoon of vanilla extract and mix with whisk in 4 cups of yogurt. For a sweeter version of vanilla and for freezing I increase the agave to almost 1/2 cup, but that is more like store bought frozen yogurt sweetness. I prefer this culture over the sachets from the health food store for yogurt culturing. This by far is a better deal. It lasts months and I still have the back up culture in my fridge. (So about 5 months of using it and it still works wonderfully).
© 2016 Cultures for Health. All rights reserved.