Yogurt Starter Cultures - Freeze-Dried Culture Sachets for Balkan Style Plain Yogurt (Pack of 5 sachets)

I've found this to produce by far the best yoghurt from ordinary milk, rather than using bought live yoghurt as a starter. What I have not had a great deal of success with is using some of the initial batch as starter for the next. So I've bought a pack of 10 and will just use one for each new batch: it is too nice and too good not to. Best so far is using homogenised jersey milk to one pack of dried probiotic culture; it is usually ready in 12 hours, which is a little longer than usual but the results are most definitely worth it. Update Have now made good yoghurt using the first round as starter. This is really good stuff, and I make it pretty well every day. I'm certain our digestive health has improved too, as a result.

Although yogurt is tasty, it takes 16-24 hours to be developed in proper yogurt maker. I have tried different temperatures and none of them changed the result. Yogurt is quite runny as well. I would not recommend this as a starter. Edit: After 6th generation of yogurts, fermentation start to settle in 4-5 hours.

I made my first batch last night using my Easiyo yogurt maker and it has turned out to be perfect. To keep things simple I used 1 litre of UHT whole milk - which saves boiling and cooling - stirred the packet of culture into the milk, filled the Easiyo insulated outer container with boiling water and popped the 1 litre yogurt container inside. I left it for 12 hours and when I opened it this morning it was perfectly set and now that it has been chilled for a few hours in the fridge, I have just sampled it and to me it is a very fine batch of yogurt indeed. Very smooth and creamy with just the right yogurt "tang" to set it off. I prefer the taste of this to Easiyo's own powdered satchets which are mixed with water and I shall therefore use this product in future as it not only tastes better to me, it is also so very much cheaper to produce. I look forward to making my next batch in a few days using some of this present batch as a starter. I can highly recommend this product.

Great for starting my goats milk yoghurt. It worked a treat. Would definitely buy again I also appreciate the instructions in the packaging on how to use this. I will use this until my yogurt is strong enough to use as a culture

I made my first batch with the starter in the Lakeland yogurt maker last night, about 12 hours then made smaller batches from that in my Instant Pot this morning, only took about 4 hours & both have turned out really well, I used UHT milk with no boiling as it's easier & that was fine, lovely taste & texture, shop bought yogurt just doesn't compare & this is probably the best home made yogurt I've made.

It made good yoghurt which does taste good and it is easy to make one you get started.

Bought these cultures as a practice for my son who wanted yogurt from soya milk. I followed the instructions carefully and used fresh soya milk and an electric yogurt maker. The first batch I left for 8 hours, using tepid milk as advised. The yogurt was nice but very thin with a lot of whey. I used 150g of this yogurt to make a second bath which for which I used cold milk and left for 9 hours. This batch was thicker. I am now on to my 4th batch and each one seems to be getting thicker. The last one I used organic soya milk and also added a tablespoon of sugar. I am very pleased with these cultures and they have made delicious soya yogurt.

The Balkan style yogurt culture has worked perfectly for me. So far I have made yogurt very successfully with the cheapest milk I could buy in my local shop, as well as UHT milk. The only time it didn’t work so well was when I used more expensive milk from the supermarket, which I assume contains some preservative. I used the Amazon Basics yogurt maker, replacing the 7 glass jars with a single bowl that fits the maker and holds a litre of milk. After following the instructions given with the culture, the cheap milk had become yogurt in 6 hours. The UHT milk also made yogurt in 6 hours, but because it had already been heat treated I only heated it to 45C before putting it in the yogurt maker. The yogurt this culture makes is tangy but not too sharp. It sets firm in the maker, and gets even firmer after a few hours in the fridge. I have been straining it through muslin to remove about 25% of the volume in whey; and, to me, after straining it tastes like the Greek yogurt that I love. So far I have only made 4 repeat batches. All of these have set in 3 hours. This seems quicker than suggested in the instructions. Perhaps this because my yogurt maker is in the same room as my boiler, which means it is always very warm.

Première utilisation mes yahourt étaient de la soupe ! 2ème moins de temps en yaourtière ils étaient divin ! Demain essai avec confiture en fond de pots.

Les ferment en sachet permettent de résoudre le dilemme des yaourts "faits maison" : c'est ballot de commencer par acheter des yaourts pour pouvoir faire des yaourts. Ces ferments donnent un bon goût de "yaourt bulgare", un peu acidulé. testé avec lait de vache et lait de chèvre. Un bonus appréciable : le site web qui donne des conseils bien utiles - en particulier celui de congeler quelques cubes pour les prochaines productions. Testé pour ma part : ça marche effectivement très bien avec 3 cubes (taille petits glaçons) décongelés, mais j'ai quand même laissé 12h dans la yaourtière

Funziona sia con latte che soia.

El yogur queda delicioso y es muy fácil fermentarlo en una yogurtera. Yo lo preparé con leche fresca entera bio y le añadí en frío leche en polvo, ¡quedó increíble! No me parece caro porque puedes hacer al menos 3 tandas de yogur con un solo sobre.

Muy buen producto, con buen embalaje, presentación, y con mucha información por parte del proveedor de cómo hacer yogur. Los yogures elaborados con este cultivo son realmente buenos, sobre todo cuando se le coge el punto, y digo esto porque yo después de muchas pruebas con distintas leches puedo decir que le he cogido el punto para que me salga un yogur espeso y rico siempre. Finalmente mi elección ha sido leche pascual entera pues es con la que más espeso me sale el yogur. Para la siembra suelo utilizar 1,2 litros de leche. Caliento la leche en una cacerola hasta que sube y dejo enfriar hasta los 41 grados aproximadamente, aprovechando en el enfriamiento para ir quitando la nata que se va formando, unas tres o cuatro veces, con lo cual le quito un poquito de grasa. Después, echo el cultivo, muevo y a la yogurtera. Tras unas 10-12 horas el yogur está perfecto. A la nevera y en unas horas ya está para comérselo. No obstante, yo con este primer yogur lo que hago es depositarlo en cubiteras para congelar y así tener para hacer más yogur. Para las sucesivas tandas suelo utilizar 1,4 litros de leche. Caliento igualmente la leche y en un vaso he depositado mientras tanto dos cubitos de yogur para que se vayan descongelando a temperatura ambiente. Dos cubitos los he pesado y vienen a ser 50-55 gramos aproximadamente. Cuando la leche está a unos 41 grados vierto una poca en el vaso donde tengo los cubitos de yogur y muevo, y a continuación vierto sobre la olla, removiendo todo un ratito y de nuevo a la yogurtera, y en 8-10 horas tengo un yogur perfecto y espeso. Según el proveedor se podría hacer más yogures de la segunda tanda, pero yo tras varias pruebas prefiero congelar la primera tanda y hacer los yogures de esta primera tanda y no más, pues los resultados con la segunda tanda no son malos pero no me convencen del todo. De todas formas, hay que tener en cuenta que de esta forma con un sobre tenemos para hacer aproximadamente 14 tandas de 7 yogures, esto es, 98 yogures para consumir, que por el precio de un sobre no está nada mal.