For starter culture, I use a bifido starter from a packet and also a small amount of yogurt from the store with the bacteria profile I like, which includes Bifido, Acidophilus, Thermopholis, Bulgaricus.
I like Kalona Supernatural whole milk (non-homogenized), goat milk, and Kalona whipping cream. I also add a little bit of tapioca starch (1/2 teaspoon per yogurt container) for colon health (provides resistant starch) and to thicken it up a little.
I add a bit of real vanilla and some lemon oil for flavor. It forms a nice crust on top. I let it culture for at least 30 hours.
I use the Euro Cuisine YM 80 Yogurt Maker
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