Wow, it's been almost a year since I last posted!
I have since bought a new packet of freeze dry yogurt.
The seller's name was candykyandy on Ebay.
I am SO glad that I did.
The fresh, newly made yogurt was so plump and fresh
I also experimented with 2% milk.
It is a LOT thicker than when I made it from low fat milk but
I think you should stick with whole milk when making these Caspian Yogurt.
Just DO NOT use low fat!! I destroyed my last culture doing this
Or if you are going to make it make sure you have enough mother culture to remake it again.
But whether you destroy your yogurt or not I recommend purchasing
a new culture every 2, 3 years. It just seems more...ALIVE!! with a
fresh, new culture
I have also experimented freezing the yogurt for backup purpose.
This is a hit or miss. Even from the same batch, some fermented
and some didn't. I guess it depends on the temperature, how quick
it froze, how long it took to defreeze etc. So if you are thinking of
freezing the yogurt you'll have to understand it is like gambling...
I'm not sure how long you can keep it in the freezer either.
Some sites say a few months some say only a month...but if you have
space in your freezer I guess it wouldn't hurt to keep it in there for
your last resort.
Any way, I just LOVE this yogurt. I have been making the heated yogurt
for years but I don't think I can go back. This yogurt is just SO easy
to make and care for, I'm really surprised that still many people
haven't even heard of it! I love this forum too lots of information and
tips! Too bad there's not a lot of people sharing their tips on Caspian Sea Yogurt! Will try to post again if I have anything else to share