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OK, next question -- where does a person find 'yogurt starter'?
The half cup of yoghurt in that recipe IS the starter, as it contains live bacteria (typically lactobacillus acidophilus), which when put into warm milk (and kept warm) multiplies and thus creates yoghurt out of the milk it was just put into.
I'm allergic to dairy, so adding dairy yogurt won't work for me...Would soygurt work to make more soygurt? And how does someone even get lactobacillius acidophilus to eat a soybean?
At "Whole Foods" they have commercially made yogurt made from hemp milk, almond milk, coconut milk. Lots to choose from. I like the coconut milk yogurt best. The almond milk had a runny quality and thin texture to me.
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