In traditional home culturing,
milk yogurt cultures have the biggest variety of both taste and flavors available. From the light and mellow flavor of Fil mjölk and Piima to the tartness of fresh buttermilk there
seems to be no end for dairy cultures! One can use cow, goat, or sheeps
milk to maintain any of these
dairy type yogurt cultures.
You may use a low heat method to kill off unwanted bacteria before culturing with the dairy culture starter.
See our FAQ section for more details.
Warning: We do not recommend the use of Raw Milk as they can carry a heavy bacterial load that can compete with these dairy
culture strains, may
alter the taste of the finished product, and could cause illness
to the user.
If you do use raw milk make sure it is very fresh and from a clean source.
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