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I actually purchased this elsewhere, but this gelatin works great for thickening yogurt if you don't want to strain it. It has no discernible taste and dissolves well in warm liquid, you just need to stir/whisk thoroughly. 1 Tbsp per quart of yogurt seems to work well for me.
"Great tasting yogurt"
I love the taste of the Mild Flavor Yogurt Starter. When I made it came out very smooth and creamy. I shared it with a co-worker and she loves it. I will buy it again.
I use raw milk from pasture-raised cows (I do heat the milk to 180 degrees). I've been making yogurt with this starter for about 9 months and have it every morning for breakfast with fresh blueberries and sliced almonds and it's fantastic!!!!
"the perfect balance"
I really enjoy the mild flavor culture taste. It rises above to taste light and rich at the same time. I love using it in recipes and to make pasta salad creamy with yogurt.
By far the most delicious yogurt I've ever tasted. Will continue to buy for a long time!
"The Most Consistent Vegan Yogurt Starter I've Tried. Great results Every time!"
I'm grateful I found Cultures for Health Vegan Yogurt starter. I've tried others that produced runny, lumpy, and watery vegan yogurts. My winning combo that've I'm sticking with (because it produces creamy, delicious thick unsweetened yogurt everytime) is: 2 cartons Westbrae Organic Unsweetened Vanilla Soy Milk, 1 1/2 cups raw cashews (soaked for at least 3 hours) and one packet yogurt starter. I blend the cashews with 1/2 the soy milk, heat that up with the remaining soymilk to 110 degrees (F) then add the yogurt starter, mix and pour into my yogurt maker and set for 10 hours. Perfect every time and much more affordable & delicious than any store bought Vegan yogurt and with none of the added sugar. (I mix with fresh fruit for natural sweetness.) Enjoy! Thank you for a great product!
"Great Vegan Culture"
I am very excited to find a vegan yogurt culture. This culture has worked great every time I use it. I have found that I can use 1/2 cup of the previous batch of yogurt to start another batch at least once so am able to get at least 2 quarts (my yogurt maker holds a quart at a time) from each packet of culture. I use soy milk for my base and after several tries have settled on culturing the soy milk and then adding in the sweetener, thickener, and flavoring. I have tried several different thickeners and my favorite is instant clear gel which I mix with a dry sweetener and blend with the cultured milk, the flavoring, and any additional sweetener I want. The yogurt I come out with is most similar to Silk brand soy yogurt.