this post was submitted on 21 Feb 2026
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I'm trying out a couple of new yoghurt cultures. One is just an average yoghurt. The other I got because it's a bit sharper and the flavour is what I'm after, but the texture is a bit weird. It's almost slimy. If I didn't know better I'd think it had some sort of thickner added. I'll have to see if it grows on me once I get used to it, but I don't feel like I'd want to eat it as is. Maybe just in cooking or diluted into a salad dressing.
This just popped up in my insta feed lol
All hail yoghurt!
I have been using the mild culture from green living Aust for years (it lasts basically forever in the freezer). Sometimes I'd like it more tangy but I often use yoghurt in cooking or in place of cream and this one is really versatile.
I add a quarter cup of milk powder when I remember and it makes it nice and thick too.
link
https://www.greenlivingaustralia.com.au/mild-probiotic-yoghurt-culture-100-litresI think I've used that one before. I bought a different one from cheesemaking.com.au and the main one I bought is great, this slimy one is one I'm trying out because it is both a stronger taste (which I thought would be good some of the time) and it has a lot of different bacteria in it, 10 varieties instead of the normal 2-4. Plus when they arrived I was given two other varieties as samples, I've tried 3 out of the 4 now.
I strain the yoghurt to make it thicker, sometimes closer to soft cheese than yoghurt. I might try straining some of this batch a bit more and see what that does to the texture too.