Bulgarian Yogurt Starter Culture - Tiny pack of 10 capsules for Genuine Bio Yogurt

Brilliant and wonderful yoghurt set perfectly, I used organic free-range milk full fat and fermented for 10 hours at 39c using a yoghurt maker. I believe this is one of the best that I've made and the taste is excellent pure quality. Thank you very much. And I'll recommend this Bulgarian bio yoghurt starter to everyone who'll listen. Kind regards ismail.

This works really well for me. A litre of fresh, healthy yoghurt. Simple to make. I use a Lakeland yoghurt maker I got from Amazon for £19.99, mix some dried milk powder in to half a litre of UHT milk, stir really well, add the rest of the milk to take it to one litre and stir again. Microwave for two minutes and thirty seconds, add the contents of the capsule, stir really well, like for at least five minutes of stirring. Stick it in the yoghurt maker over night and in the morning, refrigerate. Then, amazingly, thick tasty and healthy yoghurt. You can even use a couple of spoonfulls for the next batch. I've never gone more than four generations before using a new capsule.

Arrived on time with absolutely no issues. The instructions for use are clear. Although my wife and I have been making yoghurt for many years, we decided we wanted to try the Bulgarian culture. For yoghurt we use whole homogenised Jersey milk. This milk is very creamy and makes for a thicker result and there is not really any need to strain although we prefer to do this. For small quantities i.e. 1 litre we use a small electric incubator and incubate for about 7 hours then chill for about 10 hours. For larger quantities up to 2 litres we use a stainless steel saucepan, heating the milk to 180 deg F then cooling to 118 deg F. After adding one capsule and stirring,we cover and maintain at about 118 degF for 7 hours by placing in the oven on the minimum setting (almost pilot light heat) Chilling for a further 10 hours produces perfect yoghurt every time. One capsule will reculture at least 5 times so they are very economical. After straining through muslin to achieve Greek Style thickness we usually end up with 1.25 to 1.5 kg of beautiful yoghurt. We use with fruit and do not add flavourings. We are extremely pleased to have found this source of Bulgarian starter culture.

So far it has not worked. Is this because I need to use full cream milk? I mixed in the culture at 45 degrees as instructed. Not a success. Shall I start again with another packet? Hannah

It's a good thing to save money on buying yogurts. They'll be almost for free compared to the supermarket ones. But we're still struggling to find the proper milk to get a homogeneous yogurt

Great yogurt - lasts a long time without deteriorating if you make a new batch from old.

Very fast delivery. Excellent results from product, now into third generation of thick, creamy yogurt from a single capsule. To start the second generation I added two tablespoons of the original culture to one litre of full fat milk from a carton, added two heaped tablespoons of dried milk powder and hey presto, another litre of thick creamy yogurt the next day. Unbelievable results, very strong bacteria, never experienced production like this and I've been making yogurt for the last 3-4 years. Next, I will attempt with some semi skimmed milk because I'm getting rather round.

First attempt my yoghurt was quite runny but once thoroughly chilled it tasted surprisingly good, somewhat like commercially available yoghurt drinks without any added fruit flavouring, I grew to prefer the taste of the home made yoghurt very quickly. Second time I didn't cool the milk quite so much before adding the powder from the capsule and I whisked it into the milk instead of stirring it, after 24 hours in fridge it was thicker but still liquid but on following day it was more set. Flavour was excellent. I've been using one litre ordinary cows' milk, between the 7 jars in my yoghurt maker it makes tubs of approx 115/120mls, approx 100 calories each, but they're healthy ones. I'll certainly buy these capsules again as I intend to keep experimenting until I've got this routine just right, then I shall make plenty so I can let the rest of the family taste the yogurts for themselves.

I've been using the starters from Genesis Laboratories for two or three years now. I've been making yogurt weekly for at least 20 years and the Genesis BioStarter is my favorite for taste of any culture I've ever used. I also tried the Genesis Labs Bulgarian culture and prefer the more complex flavor of the BioStarter. I order about 3 boxes at a time and keep them in the fridge. Since many reviews report failure, I'll give you all the details about how I make yogurt, because it's quite reliable and easy.I used to use ultrapasteurized whole milk and only had to heat it to about 130 degrees and then cool it to fermentation temperature, but now I use whole milk from a local dairy that's pasteurized (but not ultra-) and found if I don't heat it to 180-190 degrees first and cool it before adding the starter, the yogurt doesn't set. I wipe a tiny bit of cooking oil on the bottom of the saucepan before I pour in a half gallon of cold milk, and I usually add a little half-and-half cream to bring the total close to two liters. Then I cover the pot and use a very low heat setting (1 on my electric range) to warm the milk for two hours without stirring or attention, and when I open the lid the milk has puffed up and is close to 190 degrees but has not stuck to the bottom of the pan. Then I let it cool for a couple more hours with the lid still on to keep it heated for a bit longer. Obviously this takes some practice with heat and time to get it just right but it sure beats standing at the stove stirring the milk.I always use one starter capsule to make one half-gallon/two liters. I haven't tried reusing culture because I've had mixed results in the past with other cultures and it just isn't worth the risk.I've used both a Yogourmet two-liter yogurt maker and an Instant Pot (sous-vide at 115 degrees) and they both work fine. I leave it for at least 12 hours to remove more lactose as per SCD (Specific Carbohydrate Diet) recommendation for lactose-sensitive folks. And then after refrigerating, I put smaller batches through a Greek yogurt strainer it to get rid of a whey protein I'm also sensitive to and end up with yogurt so thick that I could probably substitute it for cream cheese.

Makes a thick, creamy and VERY YUMMY YOGHURT!

Ich habe bereits verschiedene Kulturen ausprobiert und war eigendlich immer zufrieden. Diesmal war das Preis-Leistungsverhältnis sehr gut, obwohl die Kulturen Bio sind. Ich habe einen alten Severin-Joghurtbereiter. Da kann man nicht viel falsch machen. Beim ersten Ansatz ( kühlschrankkalte) H-Milch plus 1 Kapsel hat der ganze Spaß fast 24 Stunden gedauert( Stichwort Entschleunigung), aber der Joghurt war stichfest und hattte einen super Geschmack. Mit dem letzten der 7 Gläschen ( kühlschrankkalt) plus 1 l H-Milch ( kühlschrankkalt) dauerte es nur noch 7 Stunden, wieder mit Superergebnis. Die Kulturen sind unbedingt empfehlenswert.

After our favorite yogurt disappeared from the shelves, I bought myself a yogurt maker and proceeded to experiment with different cultures and setting times. Bulgarian Bio Yogurt Starter Culture has produced by far the smoothest, best tasting yogurt of all, and I've tried several types of culture. This works with non-dairy milk too, and made very creamy, thick yogurt that was delicious. I added two capsules per liter of milk and it worked great. Highly recommend.

30% failure rate and not counting. I'm done trying to work with this product. If you experience a failure it's not the starter culture, it's either you or the milk you've used. I've achieved a 100% success rate following the same yogurt making method (This Old Gal) using Noosa or Great Value/Walmart brand yogurt. This product is, in my opinion a complete waste of time and wasteful--6 x 52oz of Fair Life Milk literally down the drain! Only used it because I can't drive (low vision) and thus can only go to the local grocery store if I trouble a family member to take me. Well it's up to family from now on--but since they share the beneficial results of grocery store purchased starter, they haven't complained. I just didn't want to be a burden. Do NOT waste your time or your money.