Quote:
Originally Posted by Milko Georgiev
Cynic, let the yogurt sit at room temperature until it starts to get sour (usually 3-4 days). The more it ferments the less carbs there are. The bacteria eats the carbs. You need natural yogurt with alive bacteria.
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How does it taste? Yogurt already had a certain tang to it, but letting it sour...how does it go down?