Nordic Style Starter Cultures for Homemade Preparation of Nordic Style Yogurt and other Dairy Products (Pack of 3 sachets)

It was the first time I made some bio yogurt and it came out great. Nice and thick.

Easy to use, straight forward instructions and has a lovely smooth creamy flavour. Best of all, it’s great for the gut microbiome.

Interesting one this, it has a texture that looks like it's been thickened with starch as you can see in the illustration pictures, Not that it has of course. I've used a filtered milk and Inulin Pre Biotic. It's turned out nice & thick. I've now gone through this companies range and not been disappointed as yet. Also, I've just made a second using 6 spoons of the previous and it's fine, I'll try a third and update.

It's kind of slimy. I've made tons of yoghurt over the years, and this is the first time I've had this kind of consistency. I had to read other reviews to find out if something had gone wrong. Apparently it hasn't and that's just the way it is. Not sure if it's for me.

These are ideal for my yogurt making - brought twice now

1st sachet didnt work but the others were ok. I dont think i'll be buying them again.

Fantastico! Thick, creamy yoghurt very easy to make with this culture. I took 45 min of research before stumbling on this culture.

I've started making my own natural yogurt again, as it works out half the price of buying it, and it's much better tasting and healthier for you. I do have a small yogurt maker. This set contains 3 small sachets of yogurt culture. To be clear, you won't need to use one every time you make a fresh batch of yogurt, just a few spoonfuls from the last batch of yogurt you made. You keep using the yogurt until it stops setting to the texture you like it. I use sweetened soya milk and it works perfectly, it took 6 hours in my yogurt maker to make a very firm, thick and creamy yogurt. The taste is mild but has a pleasant tang to it, and can be used for sweet or savoury dishes. I'm very pleased with this. I have used supermarket yogurts to start a batch before, and they have made several 1kg tubs of yogurt before starting to go a little runnier. With this, I am expecting to be able to make more that 3-4 batches from each envelope. Impressed so far.

I accidentally destroyed my starter and had to start over. These cultures sprang to life almost immediately and worked fast. I make cultured “buttermilk” by mixing a few ounces of reserved buttermilk into cold, unscalded whole or 2% grocery store milk and leaving it on the counter for a few hours or overnight, depending on room temperature. It is pourable, drinkable and more sour & tangy than yogurt. Customer service is extremely fast!

Very easy to use. Makes a very thick pleasant tasting yoghurt.

I purchased a packet of three sachets to make skyr over a month ago. I have made skyr multiple times since then leaving a bit each time to use as a ferment for the next batch and I haven't felt the need to use another sachet and change my ferment. I was away for a week in that time period and during that week, I even tried freezing the amount I had left for the next batch and it worked fine. I think that considering how much time a single sachet lasts, the ferment is a good value for money. The package comes with detailed instructions and there are additional instructions on their website, which I followed as precisely as I could, considering that I use the traditional method of incubation under a blanket and I do not own a yogurt maker or a multi-cooker. The only slightly annoying thing is that the first time you make yogurt using the sachet (rather than a bit of yogurt from a previous batch), you have to incubate it for 12-16 hours, according to the paper instructions and even more according to the website. To be honest, I couldn't wait for 16 hours and took it out of the blanket after 14 hours. I had set perfectly at that point. With the follow-on batches, I incubate the yoghurt for 6 hours. In terms of flavour, I am from Bulgaria and I also make Bulgarian yogurt at home. Compared to my Bulgarian yogurt, the taste of the Nordic Style yogurt is milder. However, please bear in mind that this changes with time. In general, the follow-on batches are sourer than the original batch, but this does depend on certain factors, such as how long you leave it to incubate and at what temperature and the surrounding temperature. This relatively milder flavour of the yogurt made from the Nordic Style culture works better if you are making skyr.

Yahourt crémaux doux

I use this to make whole milk yogurt and really enjoy the rich almost sour cream-like flavors this culture gives. It takes a few batches to settle into itself, but makes a wonderfully tart and rich yogurt.