What are the differences between the yogurts (e.g. taste, consistency, etc.)?
A. Click here to view a comparison of our various yogurt cultures. Q. Which yogurt starter produces the thickest yogurt? A. Thermophilic (heat loving) cultures will always produce thicker yogurt than will mesophilic (room temperature/counter-top) cultures. Therefore our Bulgarian and Greek starters will produce the thickest yogurt. Among our room temperature (counter-top) varieties, the Viili produces the thickest yogurt followed by the Matsoni and Filmjölk. The Piima culture, while technically a yogurt, produces more of a cultured beverage rather than a yogurt you would eat with a spoon. See below for information on how to increase the thickness of your yogurt regardless of which starter culture you use.
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