Yogurt Starter Cultures - Pack of 5 Freeze-dried Culture Sachets for Balkan Style Plain Yogurt

I can't get lactose free yogurt around here except for the soy, coconut, and almond brands that my husband says taste terrible. They are also very expensive. So, I have started making it with lactose free milk. I have made three batches with whole lactose free milk and they have all turned out perfect. I did use the bring to a boil in the microwave and cool down method.I usually use my favorite Greek yogurt as a starter, but when I opened the container I had just purchased the yogurt was frozen. I was afraid to use it so found one of these packets that I had purchased to take on a trip to a place where it is hard to find any yogurt at all.Unfortunately, I wasn't that careful with the boiling of the milk. I didn't stir enough and the bottom of the pan got a little crusty. Next time I will cook in the microwave. And then, I let it cool too much before I added the starter and poured it into my Cuisinart yogurt maker that keeps the mixture at the correct temperature and after the fermentation time I set is over (usually 8 hours) it refrigerates the yogurt.Despite my errors the yogurt was fine---a little grainy, but that was probably something I did wrong in the early stages. I add a little jam or fruit flavored syrups and serve it to my husband. He liked it better than any other yogurt I have made and thought it was a little thicker. This is a good starter and I will keep this on hand rather than depending on buying yogurt at the store. Using this starter makes the yogurt completely lactose free anyway which is best for my husband.I have made quite a bit of yogurt over the past year and have found that I don't like adding gelatin because it gives the yogurt a shiny look that reminds me of the really cheap store brand yogurt. I also don't add powdered milk because that isn't lactose free. When I make yogurt for myself I strain it to make Greek yogurt, but I am so in love with Fage yogurt 2% that I don't usually bother. (5% is really delicious, but I don't want the extra fat).I would love to hear if others have been successful using this in whole milk or 2% milk without the boiling and cooling down process.

Good instructions. Yogurt tastes great. Thank you!

I've been using the Yogurt Starter Cultures - Pack of 3 Freeze-dried Culture Sachets for Balkan Style Plain Yogurt for a few years now and I'm really happy with it. It's easy to use and always produces a good batch of yogurt.To use the starter cultures, simply add one sachet to 1 liter of milk. I use whole milk, but you can also use skim or soy milk. Heat the milk to 180 degrees Fahrenheit, then let it cool to 110 degrees Fahrenheit. Stir in the starter culture and pour the mixture into a clean jar. Cover the jar and let it sit in a warm place for 8-12 hours, or until the yogurt is thick and creamy.I like to flavor my yogurt with different fruits, nuts, and seeds. You can also add honey or maple syrup for sweetness. I find that the yogurt made with these starter cultures is much more flavorful than store-bought yogurt.I've also found that the yogurt made with these starter cultures is more nutritious than store-bought yogurt. The starter cultures contain live and active cultures that are beneficial for gut health.Overall, I'm very happy with the Yogurt Starter Cultures - Pack of 3 Freeze-dried Culture Sachets for Balkan Style Plain Yogurt. It's easy to use, produces a good batch of yogurt, and is more nutritious than store-bought yogurt. I would definitely recommend it to anyone who wants to make their own yogurt at home.Here are some of the pros and cons of the product:Pros:Easy to useProduces a good batch of yogurtMore nutritious than store-bought yogurtAffordableCons:The yogurt may be a bit tart for some peopleThe yogurt may not be as thick as store-bought yogurtOverall, I think the pros of this product outweigh the cons. If you're looking for a healthy and easy way to make your own yogurt, I would definitely recommend the Yogurt Starter Cultures - Pack of 3 Freeze-dried Culture Sachets for Balkan Style Plain Yogurt.

From Ned's wife: I keep yogurt starter cultures on hand in case I forget to leave aside a cup of the commercial kind for a new batch - though I suspect one could open up some probiotic capsules and use those...This one is intriguing. Not much "yogurty" flavor so it would be good for those who don't like yogurt. The page did say it was "mild" and that's an accurate description.I've done only one batch so far. I ended up having to help it along with the addition of 2 tsp of gelatin Great Lakes Unflavored Beef Gelatin, Kosher, 16 Ounce Can. But one has to be judicious with regard to the amount of gelatin or you'll end up with something that looks like white jello. Soo...there's a learning curve to "fixing" thin yogurt w/ gelatin, but I'm getting there. I realize many folks would find this adulteration of yogurt not kosher; otoh, it adds protein the mix so I figure the cooking gods won't mind my heresy since I'm rescuing something.Oh,and here's a tasty remedy for too much gelatin in yogurt: spoon out a cup or so of this FIRM white stuff into a blender with some fruit and sweetner. Blend it on high till fruit is pureed and the "gelantized" yogurt has become foamy and doubled in volume. It looks like the strawberry chiffon dessert my mother made with jello and cream back in the day. Tastes great and my husband prefers it to real yogurt.As for the yogurt starter: I think I needed an extra packet, or at least half a one...