This pure bacterial blend of cultures was made in laboratory environment away from additives, maltodextrin, gluten and GMO foods. It is suitable for vegans, and those on those on the SCD diet.
I like it because it is very inexpensive, is good quality, and can be re-cultured indefinitely. In my thermophillic culture video I show how.
I tried a new way to make this yogurt and did not follow the instructions so the main container did not turn out, but the smaller mason jar that I added some on my valley food storage fruit to turned out very nice.
I poured the cultured milk into a small mason jar that I had added some freeze fried fruit to. Then as it sat in the warm stove the milk re-hydrated the berries and also thickened into yogurt.
While the rest of my family does not like yogurt, I found it to be very good.
This culture is a good deal, and is a quality product – any issues with the video come from my straying from the formula and not following instructions. I have made yogurt from the cultures, but in the time I have available for this review, I couldn’t re-shoot the video and feel doing so would be dishonest, when I screw up I don’t edit over it to fake things.
