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* [http://www.sevenstarsfarm.com/ Seven Stars yogurt] - Mike Karnowski reported pH of 3.3 after 20 hours @ 110 F. Zero drop in gravity. Clean, soft lactic tartness, with the usual Lacto sulfur aroma that boils off <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1093323734029173/ Conversation with Mike Karnowski on MTF about Seven Stars Yogurt. 6/17/2015.]</ref>.
* Sigi's Skyr "Yogurt" <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1372401302788080/ Conversation about using Sigi's Skyr Yogurt on MTF. 08/10/2016.]</ref>
* [https://www.facebook.com/groups/MilkTheFunk/permalink/1209541689074043/ Mary Izett's instructions on using fresh whey] and [https://www.facebook.com/groups/MilkTheFunk/permalink/2056341901060680/ article on Sam Alcaine's research on using fresh whey].
==Culturing ''Lactobacillus'' From Grains==