Yogourmet Yogurt Starter (6 Pack) - Make Yogurt at Home - Starter Culture - All Natural, Gluten Free, Kosher, Halal - 3 g Sachets

I just started making my own greek yogurt a few months ago and this starter is great. My mother in law actually gave me some of this that had expired a year ago and it still made great yogurt. I just ran out and now bought new and it works great; tastes great. Our family of 3 eats greek yogurt everyday with wild blueberries on top so we go through a lot of yogurt. I make our yogurt once a week in crock pots in order to make enough for the week. One gallon of milk makes approx. 2 quarts of greek yogurt. If you are struggling with making yogurt just arm yourself with information you find on the internet. It really is easy once you get the hang of it and find your preferred taste. I researched some great techniques online and combined them to find a process that works great for me. Here is how I make 2 quarts every week:-heat 1 gallon of milk over medium heat until it reaches 180 degrees (use a thermometer). Stir a lot. This takes awhile and it will likely scorch to the pan a bit. Do not boil as you will kill the live cultures.-once it reaches 180 remove from heat and immerse the pan into another pan of ice water to allow to cool to about 110 degrees. Continue to stir while cooling and if you did scorch the milk now is a good time to loosen it from the bottom of the pan and toss.-while waiting for the milk to cool put some water in 2 crock pots to warm the crock pots. I use 2 crock pots because a gallon of milk will take too long to incubate in one crock pot.-once the milk is to 110 scoop out a ladle full into a cup and add 1 packet of starter and stir. Then stir the cup of milk/cultures into the large pan of milk.-turn off the crock pots, unplug, and pour out the water. Wipe out any water.-pour half of the milk into each warmed crock pot and cover.-set the 2 crock pots on a towel (unplugged!) and then use 2 more large towels to cover the crock pots completely.You don't want any drafty air to enter.-let yogurt incubate for about 6 hours. You can go longer too. The longer you go the more tart your yogurt will be.-once done incubating remove 1/2 cup of yogurt and store in a pint jar marked "starter". Use this as your starter next time. It keeps for a week or so in the fridge.-line a large colander with coffee filters (I just use the small ones, one on the bottom then layer them up and around the sides). I think it takes about 6 filters. Set the colander into a larger pan or sink to strain the way.-Scoop out the yogurt with a ladle from both crock pots into the colander. I cover lightly just so things don't fall into it. Strain at room temperature for an hour or two if you like thicker yogurt. If you want just yogurt and not greek you don't need to strain but it won't be as thick.-once done straining I scoop the yogurt into a large bowl and whisk it to get the consistency I want. I then scoop it into quart mason jars and refrigerate. Dump the whey. I heard whey can be used for baking but I'm not much of a baker.-this yogurt can keep up to 2 weeks in the refrigerator.-for serving I add a spoonful of milled flax to a bowl, add the yogurt, then top with thawed wild blueberries and their juice. Almost tastes like cheesecake!

This starter works great and produces a quality European style/flavor yoghurt. My wife is Australian and hates the American style/flavor yoghurt and this finally fixed the taste issue for her. Anyone who can’t make yoghurt with this is likely not making it correctly or doesn’t like European style/flavor yoghurt.

I make my own yogurt and cannot find a reliable starter in any local stores, so I tried this one and it is great! I've had no fails and the yogurt is both thick and creamy - also tasty!

Everything arrived in tact and usable. The half-batch of yogurt tastes as good as ever using an old Yogourmet yogurt maker that isn't produced anymore. The only question is if the reduction of contents in the sachettes - from 5g to 3g - will adversely affect a whole half-gallon batch which used to be able to be accomplished with one pack but will now need 2.

The milk never turned into yogurt. It had a faint yogurt smell but the consistency was not like yogurt. Wasted a whole bunch of milk.

I have purchased this item multiple times as I am obsessed with home made Greek yogurt. I use a yogurt maker, a quart of UHT shelf stable milk, a couple of tablespoons of whole milk powder, and this powder as an inoculate for the product. simply sanitize your work space and tools, add ingredients, and plug the maker in. If you return 8 to 12 hours later you have full fat yogurt. If you then use a yogurt strainer or cheese cloth to drain in fridge, you have the best Greek yogurt imaginable. Buy this version. You will be pleased with the result.

I had bought a batch of starters that did not work. This time I followed instructions and came up with 4 cups of decent yogurt. I am content. This is all I want from a yogurt starter.As for duds in yogurt starters, I don't know enough about the process to know if this is to be expected or not, but life tends to play out that way, most times things work out like expected and sometimes they don't.

Followed directions, made sure to maintain temperature during incubation. Getting excellent, consistent results. Zero complaints.