[xerxex]

I am an Iranian (Technically West Asian) and I can totally relate to this article!

What I find challenging in yogurt making g is to keep the yogurt culture from drifting and in its original state. After a while my culture becomes more acidic and less thick. I think its due to other local bacteria invading my culture, which I try to keep pure by sanitizing anything that comes in contact with it. I find it surprising that it is not an issue for most people in the article.

[em-bee]

as i memtioned elsewhere, i found that freezing keeps my starter fresh.

[xerxex]

Thanks for the tip, I will try that!