Great video…absolutely genuine, enjoyable and informative. Looking forward to experimenting with ABY culture. 🙏🏼

This! Thank you for walking us through this with the different cultures.

I just made goat milk yogurt with the ABY culture! Gamechanger. Mild and so creamy

This was SO helpful!

Thanks for this! I need to attempt Yogurt again!

Thank you so much for this video! I just bought the ABY2C because I have been trying to use culture from store bought yogurt and none of us are loving it.

Just Checked out the webpage and shmolies they have a lot of starters!! Anyways thx Kate for this video....I JUST made yogurt today and it turned out so grainy. Blechhhhhh. The taste is fabulous though. (I used a store bought Greek yogurt as the starter ). So, very timely for me!! 😁

I use a store yogurt called icelandic (purchased at Kroger in the USA), and I love the results. Very thick even turn the jar upside down thick, and I never strain my yogurt because I get more product for the money. The whey just reabsorbs, and I incubate mine for 4:30 in a cooler with a couple jars of hot water, cover the jars with towels, then put them in the fridge. I'd like to know how far that culture goes for you, so I might see about making yours (the one that was thick and creamy).

Thank you so much for this video!! Have you figured out how long you can use the re cultured ABY 2C before having to use more of the freeze dried culture?

So yes it makes a mild significantly more thick end product but since I like it tart what I just did was just add a pinch of the starter in with the skyr previous batch starter and it worked great!! So creamy and tart! Only issue is I haven’t been so successful and using the skyr backslop more than two times…. Ion wanna keep buying the starter yogurt…. Hmmmm. But yeah the acy2c is nice. Thank you

I'm investigating making yogurt for the first time & considering getting a yogurt maker. Thanks for your video! I was recently in france and really enjoyed their plain yogurt, cow and goat, much much more than the plain yogurt we have here in Oregon (Nancy's yogurt). That one is sour or tangy I guess. Does tangy mean sour? I'm unwilling to eat if plain right now so I put lots of things in it. But the European yogurt, I really didn't notice the sourness nearly as much. It didn't smell and was more like milk , and was easier to cover up the taste, so much so that I thought maybe I'll get braver and someday enjoy it plain or with less sweetener. My question is, is that what "mild" means? I'm not really sure what mild means? I recently realized that the specific bacteria might influence this and maybe they use different bacteria in Europe. Then I learned about the book "supergut" and L. Reuteri yogurt, which people say takes 30-36 hours (therapeutic grade is 24-36!) and is relatively sweet(er?), creamy and mild. In that recipe the author recommends using whole milk and cream too, for a high fat content which makes it creamier. I realized that there is a lot more options about how to make this than I realized. Maybe someday I'll actually like yogurt? Have you tried the other dairy yogurt-like products like L. Reuteri, L casei, L bulgaricus, or bifidus bacteria? Have you tried or do you know anyone who has tried using the cultures from "cultures for health"? I found one called bulgarian and one called mild. Where can I find what cultures are in aby2c? I looked on the product website but didn't see it. Are there yogurts that are actually naturally sweet? Thanks for your wisdom! I'm subscribing and looking forward to hearing how your labor went and all about your channel and your raw milk formula! 🥛 Happy new year Michelle

Hey, I remember in one of your videos you said you use your yogurt whey to make cheese. Do you have a video on that or instructions on how to. I want to get into cheese making and using yogurt whey seems like a good way to do it

Do you still use 1/8tsp per gallon or have you experimented with varying amounts?

Has anyone measured out the small packet of any-2c from Glengarry to see how many teaspoons are actually in it?

Can I use the Aby2c as a thermophilic culture for parmesan style cheese?

I’m wondering how much yogurt you used to re-culture the next batch? If people are freezing it in ice cube trays I’m assuming you used more than 1/8tsp… @VenisonforDinner

Have you ever tried raw milk kefir?

Too slow to get to the point