I have never made yoghurt before and was a bit apprehensive. I followed the instructions exactly (using pasteurised organic whole milk). The taste is very good. It fermented quickly (18 - 24 hours). It does tend to separate a bit if not eaten the day of readiness but the taste is not affected. I used the Caspian strain recommended in Kaukasis by Olia Hercules.
5 years ago
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