Yogurt Starter Cultures - Pack of 12 Freeze-dried Culture Sachets for Acidophilus Yogurt (12)

These are fresh, strong cultures and the yogurt is very tasty. The yogurt cultures new batches consistently for months. I make a half gallon every 10-14 days.

These are gokd to have on hand for homemade yogurt. I use them with goats' milk. They provide good flavor and consistent, smooth texture.

Worked out great! Thank you very much. We used with one of the incubator devices someone sells on Amazon as well. Used regular milk to do it. We created first 8 yogurts, and then saved up one of them as a propagation mixture for next batch. So we just leap frog from one batch to another. We very much love yogurt that comes out, so far we made about 7 batches of yogurt, 8 jars each ( one goes for propagation of next batch ). My 14 month daughter loves it. You always can add sugar after it's made before eating, but we opt for not doing it. Healthy that way.Thank you very much, we had great experience with this culture!

First of all, the end results are very good. The taste of the yogurt is great. I love it. The problem is the instructions and practice. It says you need one package per 1L of milk. That is not enough. You need two packages for 1L milk for a success. A single package per liter is a consistent failure. Also, start with a bit warmer temperature. 120F is a good starting point. Below is a failure. Last point, there are different kinds. There isn't a clear-cut difference in terms of texture and taste. Bulgarian vs others, it all depends on your luck. Texture and taste vary based on the batch you purchased.

I've made litres and litres of yogurt with this starter. The small packets are ideal and will keep fresh for a very long time. I previously purchased a small jar of starter from another source which was poor value for money and did not last without spoiling.This is excellent. Good flavour and texture, well recommended.

This is the second time I ordered these. The first time they worked great which is why I ordered again, however four out of the five packets in the new shipment have produced no results except for me having to throw milk out.

I use the sauté setting on my instant pot with a gallon of whole milk (which brings it just to a boil in the 30 minute timer). Let it cool for about 45 minutes, skim off any film that’s developed, and stir in the starter culture. Pop on the lid and use the yogurt setting for 22-24 hours. When it’s done, pour the contents into a cheesecloth lined bowl, tie it and hang to strain for about an hour. Pour the strained contents in a large bowl and hand whisk for a few minutes to incorporate and smooth it out. If you use the first batch of yogurt as a starter for the next, the taste is more tart than the first.

The simplest and most reliable yogurt culture I've ever used. The product even ends up better and often cheaper that buying conventional organic yogurt from the supermarket. I even use it in my fermentations for home brewing beer. I highly recommend it.