Yogurt as culture? how long.
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Re: Yogurt as culture? how long.
by rgauthier20420 » Thu May 08, 2014 2:28 pm
I've been trying to find the answer to a question and I can't seem to locate it. For those that have used Yogurt as a starter culture for dry cured meats, how much per lb was used and was there a specific brand that you used or looked for?
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