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

Worked well, great taste. Would recommend

I will buy it again and again. My yoghurt came out well.

This product was easy to use! I just followed the simple instructions on the package to make my home made yogurt and it worked! My yogurt came out perfect!. The thickness was exactly how I wanted it to be . So it does what is described as.

I found this product confusing, I did follow the instructions. Sometimes the yogurt set & other times I had to drink it. I am using a proper Yogurt maker.

I tried this product twice, using a thermometer to ensure the correct temperature, and followed the instructions to the letter each time. The first time, the yoghurt produced was so thin that I had to put it back into the yoghurt maker for another round of fermentation. After refrigeration, the yoghurt was very thick, but not creamy, and it tasted too tangy.I tried again yesterday and once again had to put the mixture back into the yoghurt maker for another few hours. The mixture was still very thin at that point and did not thicken at all during overnight refrigeration. In my experience, trying to make yoghurt with this starter is a waste of milk, time and effort. It's a pity that I can't return the remaining sachets for a refund.

The only shop bought non-dairy yogurt that I regularly buy is the "Coconut Collective" one. The yogurt has a nice creamy flavour and firm texture. The fly in the ointment is that it has become quite expensive.I have tried on multiple occasions to culture my own non-dairy yogurts with varying degrees of success. By the time you factor in the cost of the milk and culture a "failure" can be an expensive waste of money.I have finally found a reliable recipe for homemade non-dairy that works.I use Alpro UHT soya milk with extra protein using Yogourmet Yogurt Starters. I also add half a cup of cashews liquidised in some of the milk. It's best to soak the cashews overnight to soften them. To make a thicker product I filter the yogurt through a yougurt sieve. If you leave the yogurt in the sieve for 24 hours or more the final product can be very thick, akin to clotted cream.Please note that the Yogourmet Yogurt Starter does contain milk. If you want to make strictly vegan yogurts you may have to look elsewhere.The one thing I don't like about using soya milk is that yogurts made using it can have a distinct soya "twang". My initial results suggest that the soya twang can be minimised by fermenting the yogurt for no longer than necessary.

I normally make yogurt in a 1-litre yogurt maker, using 100g of a previous batch or most of a pot of organic Greek-style yogurt. I strain it and it's great.Using this culture - even using two sachets - I haven't been able to make yogurt to our taste. The flavour is okay, but the consistency is very thin, even after straining.It's okay for an emergency, but cheaper to buy a 150g of organic yogurt.

Worked as expected. Yogurt was bit sour probably needed more milk then mentioned but texture was just perfect.