Yogurt Starter Cultures - Pack of 12 Freeze-Dried Sachets for Lactobacillus Rhamnosus and L.Gasseri Yogurt (12 sachets Pack)

I eat a lot of yogurt and these work well. I use long life full fat dairy milk in the Ninja multi-cook. I tend to put two sachets in - one per litre but could probably use just one. The yogurt is thick for a normal yogurt but i drain it overnight for a greek style yogurt. I then use a little of the yogurt for the next 3 batches, before starting again with these starters. A good quality yogurt superior to the cheaper supermarket brands and less expensive than the superior versions.

Really tasty. Arrived very quickly. Used the first batch to make a second batch too which seemed fine (and saves money. Not sure how many times I can do that though as I know it's not like sourdough and it will become inactive in the end. Would be good if instructions said how many times. But it's yummy and so good for you too.

Very happy with the yoghurt it makes.

They seem to work well, so I will have no problem getting more.

Makes nice, tasty yoghurt have used a couple of times. Have only tried making 1 x single batch from each sachet.

No way I am going to make yoghurt with it. I have a yoghurt maker and it works well using already made yoghurt and kefir as a starting culture. I thought it was that I did not wash the container properly or did not sterilise the starting liquid. I tried whole milk, soya milk and even I made a sugary solution from dry fruit. I think the bugs arrived dead already, that is the only explanation I can come up with. Very disappointed!

Excellent strains to prepare my yogurt. Definitely I will keep buying this product.

Benutze seit Jahren verschiedene Joghurtferment-Pulver von Probiotics Selection. Dieses hier funktioniert mit 3,5 Prozent Milch und meinem Joghurtmaker (Rommelsbacher JG80 - 1,2 Liter passen mit einem Tütchen ins große Glas) einwandfrei und ist bei längerer Dauer (voreingestellt sind 8 Stunden - ich lasse ihn 12 Stunden in der Maschine, da ich Joghurt gern etwas fester mag) suuuper lecker, gelingt sicher und hält sich im Kühlschrank im Glas auch tagelang. Kein Vergleich mit gekauftem Joghurt. Wer’s noch fester und säuerlicher mag, dem sei das Ferment für Bulgaria-Joghurt ans Herz gelegt.

Bisher sind alle Joghurts gelungen. Ich lasse ihn ca 8-10 h im Joghurtbereiter (Frischmilch). Update: Fettarme und Sojamilch wird auch wunderbar. Wichtig ist nur, dass man das Gefäß für die Zubereitung immer gründlich mit (warmen) Wasser vor dem Ansetzen ausspült - dann unterschreibe ich auch eine Gelinggarantie. Tipp: Die Hälfte vom Joghurt friere ich übrigens ein (Eiswürfel) und setze so die nächsten Wochen den Joghurt an.

First time making yogurt and has turned out well. I have tried several methods and all seem to work and produce palatable yogurt. Second generation cold start in individual small mason jars produced superb creamy consistency. I have tried using the starter pkg, with 1 litre of 3.25% regular milk, boiling and then fermenting in the instant pot using regular liner and then transferred to a container. This produced a mild enjoyable flavor with interesting consistency. Then tried using a tablespoon of this batch as a starter with 1 litre of the Fairlife ultrafiltered 3.25% milk using cold start method. Put 4 small mason jars with the milk/yogurt combo on a trivet in the instant pot on yogurt setting with a cup of water in bottom. 12 hours later, and a few hours of setting, and wow! Best yogurt ever!

Very thick tasty yoghurt If you save a cup or so of your first batch you can use that to make future batches so your yoghurt starter will last much longer. I did that with the Yogourmet starter and I made yoghurt for three months before opening the second envelope

Une petite merveille pour faire mon yogourt Grec maison.. Mes yogourt sont toujourd délicieux.