Check it

Anonymous wrote:Like sourdough, once you bring it to your home in the US and start feeding it US based milk, it's going to lose whatever bacteria/milk were in Greece and adapt to your kitchen/ingredients.

No, that's not true and it's not true of sourdough either. The sourdough culture and the yogurt culture are what make the bread and the yogurt. The milk is pasteurized -- you have to heat it on the stove before you add the yogurt culture.

It doesn't have to be wet. You can soak a napkin in the yogurt and just use that as a starter when you get back. Immigrants used to bring their yogurt culture in to america that way.

Anonymous wrote:Wait, yogurt can stay out without being refrigerated?

Of course. Not forever obviously but a day is fine.

Anonymous wrote:Can you put it in a travel toiletries bottle? No more than 3oz.

That’s what I do. No issues, though I haven’t tried it under the current regime.