Home made yogurt, culture source and taste?
I know this isn't technically "harvest", but I'm guessing many of you have homemade yogurt experience.
My question is: Will the source of the culture for starting your homemade yogurt effect the taste? I had some French yogurt that is absolutely the best yogurt I have ever had in my life (and I've tried lots). I have the opportunity to buy some, but at $50.00 for four yogurts (with shipping), I'm having a very hard time justifying it. However, if I could use one as a starter culture for homemade yogurt and have it taste similar, it might be worth it.
I do have access to both raw and high butter fat milk. But not to cows pastured in the Alps :).
PS. the yogurt is La Fermiere