I have 0% Fage and 2% fage as possible options as starters for my homemade yogurt. The problem is that I've heard lots of conflicting opinions on using Fage as a starter. Some people say it didn't work, others say it didn't. What's the final verdict? Have you had success using Fage as a starter? What other brands do you suggest using as a starter? Does it make a difference in the taste?