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Discussion Starter · #1 ·
Does it matter what kind of milk you use?? I have organic 1%, and a little bit of 'regular' half and half and whipping cream.

Is there a prob with using the 1%??
 

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Discussion Starter · #3 ·
I was going to use store-bought as a starter. but it's been finished off....I have 'Trophic' non-dairy Acidophilus plus capsules here that contain: malto dextrin, bacterial culture, pectin, magnesium stearate, asorbic acid

can I by chance use those??
 

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Quote:

Originally Posted by eirual
I was going to use store-bought as a starter. but it's been finished off....I have 'Trophic' non-dairy Acidophilus plus capsules here that contain: malto dextrin, bacterial culture, pectin, magnesium stearate, asorbic acid

can I by chance use those??
Are the cultures live? You need live cultures.

I use 2% milk becuase I find it gets thicker than using 1%
 

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Discussion Starter · #5 ·
I think so...it says 'active' they're refridgerated, and on the breakdown of values almost all of them have an L. before them (e.g. L. Acidophilus).

If I can use these does it matter how much I use? I may just wait 'til the weekend now and use store stuff as starter and pick up some 2%.
 
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