Average Reviews:
(More customer reviews)I am a Bulgarian who lives in the USA for almost 8 years. This starter is good, but if you want to try something cheaper, here is how I do it ever since I live here:
When I buy a container of PLAIN (Danon- it has Bulgarian living cultures in it) yogurt from the store and I have about 4-5 T spoons of it left I do not get rid of it, because this is the perfect starter for a new container. Simply heat a 1/4 gallon of milk up to 100-105 F (no higher), take it of the stove and stir the leftover starter from old yogurt in it. Pour in jars and put lids on without tithing them up, cover the jars with a clean blanket as good as possible to keep them warm longer. After about 4-5 hours you will have wonderful yogurt and then you can put the jars in the fridge to cool them down. The cultures multiply millions of times in the warm milk, after we eat yogurt and is stays in our stomachs the cultures grow and grow inside of our intestins, the body tempreture is perfect to activate them grow (this is called the friendly bacteria that helps us with digestion) And don't forget, after you have 4-5 spoons leftover you are ready for another batch. Good Luck!
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