Guest guest Posted October 2, 2009 Report Share Posted October 2, 2009 Hi everyone! I came accross a yogurt culture called Pima & have been having problems fermenting it. Does anyone know anything about it or what live bacteria are or are not in it? Is it legal? I did find reports that comercial yogurts contain it as a thickener & that it is slimy. That's all I can really find & that's not too encouraging or helpful! Thanks in advance, Jen Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.