Granted, it's my first experience with yogurt cultures and a yogurt machine (Lagrange, incidentally, highly recommended). Having produced a few liters of "kefir" yoghurt or drink, it is now possible to achieve a little better halfway solid yogurt consistency me. Nevertheless, the result is not to be compared with normal market yogurts (pronounced much liquid).
Contrary to various opinions here, it takes far more than just a small pinch of culture for a little more than 1 liter of whole milk. I have a feeling that the cultures in different vials which I have received, not all are equally strong. On average, I need at least about half a tablespoon. Had all this somewhat differently presented me.
