PS I bought the Viili yogurt making powder from that website and I love it. It ferments at room temp overnight and I make one batch per week. You use some of the yogurt from your previous batch to make the next, so you don’t have to keep buying the powder, and ferment at room temp means no special yogurt making equipment. From there you can do tons with the yogurt. My little one gets a yogurt smoothie every morn8ng mixed with coconut milk and banana. I use the yogurt as a base for marinades, particularly for chicken. You can strain the yogurt and make something similar to a cream cheese with your own herbs and seasonings. You can then use the strained off whey to make your lactofermented pickles, but I haven’t made them that way yet.
I will try it. When I began making yogurt, I was seeing a Naturopath who told me that the yogurt that you bought (back then) in the grocery, didn’t have nearly enough bacteria in it to really be helpful. He told me to buy refrigerated culture from a health food store, and make my own. I did, and the yogurt was much better.
I will look into the Viili.
-JT