It is my first time purchasing and trying an heirloom culture. It has worked perfectly, as usual with all my purchases (except once long time ago).
I made two litres with the culture, and cultured it for a bit longer than usual, sixteen hours instead of the usual 12 with the first batch (usually 10-12 after wards).
I have already this first batch to make another three with same first batch (not one after the other). So that way the heirloom will last longer; so far, I have kept all yogurts in the fridge for up to two weeks (even three) and have had no problem using them to make new batches, I just have to make sure it is an ambient temperature before re-culturing it.
I always strain my yogurts with coffee paper and the whey can perfectly be used too to make new batches. It is even better because the whey last far longer in the fridge without spoiling, can even be frozen. Same caveat that with yogurt, always make sure it is at ambient temperature before using it. (never ever throw away the whey left, it is great just to drink or after gym, etc)
The taste of this Russian is very good, kind of sweety sour-ish and thickish without needing much straining
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