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Schlüggell Views: 3,955
Published: 17 y
 
This is a reply to # 912,285

Also...


There are good bacteria for joghurt than just L. bulgaricus. So maybe the above statements apply to that culture - but you can still make Raw Yogurt.
In fact originally when L. bulgaricus was introduced to commercial jogurts it was added as a 2nd stage culture, not the primary culture for the initial milk conversion.
 
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