Starter Cultures for Homemade Preparation of L.Salivarius and L.Reuteri Yogurt (Pack of 3 sachets)

very delicious and creamy yogurt. i make at home for probiotics benefits. i re-culture the first batch for shorter period. works great.

I make a big batch of yoghurt on my yoghurt maker and the taste is just so good. Just heat the milk to 83 degrees C, let it cool to 43 degrees sprinkle the contents on top and leave overnight on my yoghurt maker. The longer you leave the better the taste.

Gave good yoghurt although thin. Perhaps I need to use more cultures to thicken it. I don't have a yoghurt making machine, I left it in a jar, on a benchtop.

Makes a very tasty yogurt. Easy to do, incubated it in dehydrator for 12 hrs at 45c

First time used with my new Lakeland Yogurt maker (which is amazing) from Amazon. The yogurt was nice and thick and I put a few spoons in ice trays to continue the culture for another mix. So it does go far.

Exactly what says on the label. Fermented product geat. Under the microscope abondance of 4 types of bacteria, many of them look like Lactobacillus Reuteri. Would be great if they released a mix on different L.Reuteri only bacteria starter.

Did not make my yogurt very thick

Makes beautiful yoghurt that makes you feel good!