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Matsoni Yogurt Starter
Product Review (submitted on January 7, 2014):
Based on the other reviews, I purchased this yogurt expecting an easy, tangy, delicious yogurt. That is not what this is. I used whole organic milk (pasteurized, but not ultra-pasteurized) and cultured it twice.
It didn't make the thick yogurt that I was expecting. It was more like really runny jello. The flavor wasn't tangy, it was bland and nonexistent. The only way I could eat it was to add it to a smoothie. I have much better results with culturing my yogurt in a crockpot from a store bought starter.
Skip this one.
Note from CFH: Culturing temperature is important when culturing countertop yogurts; maintain 70-77ºF for best results. Please contact customer support for troubleshooting assistance and advice on keeping your cultures warm during winter months.
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