Original yogurt - slightly sour with puncture resistance "ceiling"

In the refrigerated section can now be found almost only "mild yoghurt" of Bifidobacteria and Lactobacillus acidophilus.
Here one still gets the bacteria of the classic yogurt, which tastes slightly sour and a puncture resistant "ceiling" forms: Streptococcus thermophilus and Lactobacillus bulgaricus. In addition, inulin is contained, the food for the "good" intestinal bacteria.

The package contains 6 pouches that can be up to 5 times more than vaccinate. Inoculating means that one sets a liter of milk with a bag (recommended is the My Yo yoghurt maker Currentless My.Yo yoghurt maker, lime) and the finished yoghurt 100 ml takes to implement new yogurt. I do this only 3-4 times. The yogurt is always a bit sour and less viscous.

MY CONCLUSION:
I like this very much yogurt. It tastes slightly acidic and forms a thin puncture resistant ceiling. As soon as you touched him, he is creamy. Who prefers very mild yogurt, can use these cultures: Hobbythek yogurt cultures, yogurt itself manufactured, 3 x 2g

EDIT: My.Yo now also has the mild variant on offer: My.Yo mild yogurt, yoghurt culture for yogurt production, 3 bags, certified organic