Guest guest Posted February 12, 2008 Report Share Posted February 12, 2008 I used a Total Fage yogurt and Oak Farms milk (local and all natural from the ingredients). The Fage has a lot less liquid than the Dannon's I used before. Usually I use yogourmet powder. It is kind of tart but not like usual. I brought it up to temperature, let it cool, added the starter, etc. Did the entire 24 hours. Should I be worried about it not being so tart like usual? I didn't even have to drip it. Thanks, Debbie 38 crohn's scd restart 1/07 Quote Link to comment Share on other sites More sharing options...
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