Kehinde King - Do you wonder what makes yogurt? How do milk form/ferment to yogurt? Want Creamy and thick yoghurt? Mild and smooth taste yoghurt? Pro-Biotic yoghurt is good, but live bacteria
![Mesophilic yogurt made with the mesophilic cultures I use for cheese. Left 16 hours at 21-26°C then fridged 6 hours. The texture isn't bad at all and the acidity well balanced, the Mesophilic yogurt made with the mesophilic cultures I use for cheese. Left 16 hours at 21-26°C then fridged 6 hours. The texture isn't bad at all and the acidity well balanced, the](https://i.redd.it/jqof4ga1bn541.jpg)
Mesophilic yogurt made with the mesophilic cultures I use for cheese. Left 16 hours at 21-26°C then fridged 6 hours. The texture isn't bad at all and the acidity well balanced, the
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