Comment on Discussion Thread š„ Sunday 22 February 2026
RustyRaven@aussie.zone āØ4ā© āØhoursā© ago
Iām trying out a couple of new yoghurt cultures. One is just an average yoghurt. The other I got because itās a bit sharper and the flavour is what Iām after, but the texture is a bit weird. Itās almost slimy. If I didnāt know better Iād think it had some sort of thickner added. Iāll have to see if it grows on me once I get used to it, but I donāt feel like Iād want to eat it as is. Maybe just in cooking or diluted into a salad dressing.
I have been using the mild culture from green living Aust for years (it lasts basically forever in the freezer). Sometimes Iād like it more tangy but I often use yoghurt in cooking or in place of cream and this one is really versatile.
I add a quarter cup of milk powder when I remember and it makes it nice and thick too.
I think Iāve used that one before. I bought a different one from cheesemaking.com.au and the main one I bought is great, this slimy one is one Iām trying out because it is both a stronger taste (which I thought would be good some of the time) and it has a lot of different bacteria in it, 10 varieties instead of the normal 2-4. Plus when they arrived I was given two other varieties as samples, Iāve tried 3 out of the 4 now.
I strain the yoghurt to make it thicker, sometimes closer to soft cheese than yoghurt. I might try straining some of this batch a bit more and see what that does to the texture too.
Gibsonhasafluffybutt@aussie.zone āØ2ā© āØhoursā© ago
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This just popped up in my insta feed lol
All hail yoghurt!