Yes, we use anywhere from 10 percent cream to 18 percent cream. We tried the heavy whipping cream but it did not turn out as nice, probably too much cream. It seems to work with milk as well but does not get as thick.
The person asking the question probably wanted to know, as do I, WHICH thermophilic culture you use, and it would also help to know where you got it from. In advance, thank you.
I sure would love a sample of your yogurt culture.❤️😍
I'm just getting into making basic things like yogurt from home, and this has helped me so much! Thank you, you rock!
Thank you for sharing the process. I'm new to making yogurt this way and it looks so easy. Thanks a million!
It’s looks delicious. Do i understand correctly, you don’t use full fat milk but 18% cream? Thank you.
Yes, we use anywhere from 10 percent cream to 18 percent cream. We tried the heavy whipping cream but it did not turn out as nice, probably too much cream. It seems to work with milk as well but does not get as thick.
How did u make your starter?
Store bought
Very interesting but you forgot to say where you got your starter from, did you buy a culture ? cheers
www.culturemother.ca
What is the thermophilic culture
It is a room temperature culture, it does not need to be in a warmer.
The person asking the question probably wanted to know, as do I, WHICH thermophilic culture you use, and it would also help to know where you got it from. In advance, thank you.
@@typower9it’s not a thermophilic culture tho, it’s mesophilic room temp it’s most likely a matsoni culture