In regard to yogurt, I found that making it using the
dry, powder starter, purchased in the health food store,
made a much creamier product, with much less tartness.
It does cost more, but you can make several batches,
using the last batch for starter. Light sourdough
starter, it gets more "character" (sourness) with
age. Hope this helps.
Tina Bell
tdbell.csustan.edu
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