The Great Yogurt Experiment: Part II - Mesophilic (room temperature) Heirloom yogurt - Mostly Microbes
Mesophilic yogurt made with the mesophilic cultures I use for cheese. Left 16 hours at 21-26°C then fridged 6 hours. The texture isn't bad at all and the acidity well balanced, the
PIIMA YOGURT Starter. Mesophilic yogurt starter. No heating - Etsy España
Mesophilic yogurt - Etsy España
Starting Your Mesophilic Yogurt - YouTube
How to Make Mesophilic Yogurt | Revolution Fermentation