Comment on Discussion Thread 🥞 Sunday 22 February 2026
imoldgreeeg@aussie.zone 1 hour agoI have been using the mild culture from green living Aust for years (it lasts basically forever in the freezer). Sometimes I’d 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.
RustyRaven@aussie.zone 1 hour ago
I think I’ve 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 I’m 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, I’ve 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.