How to Make A Yogurt Starter Culture from Scratch
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Servings: 1
Author : Caren Rueffer
Ingredients
Export 5 ingredients for grocery delivery
Instructions
You will need a mature naturally cultured clabber that is cultured in a 90-110 degree temperature. Just add 1 tablespoon of mature yogurt culture per quart of raw milk, in about 12 hours you will have thick creamy yogurt.
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