CHR Hansen cultures are available in my city. But I would like to know which one to buy as they have so many types.
Mainly I'm looking for a Sour/Tart, Solid (curd-like) and Zero Viscosity yogurt.
Can I use the result yogurt as a starter for another batch ( how many times can I do this). I'v heared that this could mutate the bacteria, is that true?
One more thing;
The culture comes in sachets that produces 250 liters of milk, which is way too much. Can i split the culture into like 20 portions and keep it in the freezer?