Yogurt Starter Cultures - Pack of 3 Freeze-dried Culture Sachets for Bifido Yogurt

I was uncertain about choosing a brand other than the ones from Cultures From Health because if something works, why mess with it. But I was unable to perpetuate my re-culturing of their Bulgarian yogurt product because of travel and was going to have to purchase more. My husband didn't like the price, especially since we will have the same situation arise in a few months, so I was pushed to find something else.Wow, this stuff is great!! I'm on my 3rd batch of re-culturing and it's faster, smoother, better all around. The texture is downright velvety. Of course you cannot judge any culture by the very first batch. While wonderfully smooth, it won't have the same flavor development as a few re-cultures does. I will post update in future on just how many batches I was actually able to get from 1 package. In IDEAL conditions you can culture 3 gallons of milk, but the seller promotes that you should be able to get at least 96oz because there's no controlled environment in home culturing. But right now, it gave me a superior product and the affordability of starting over after a period of time.One note: it is suggested you can freeze some and use for culturing. I have not tried it on this batch, but will try it in the future and report. I did try that with the Cultures for Health Bulgarian yogurt and had a failed batch.The seller is awesome too, and very helpful.UPDATE 6-24-16I have continued to use this brand since last year and I am very happy with it. The flavor and texture are really good. I have been able to culture as many as 10 batches from one packet, but we keep leaving before I can get that far again. That's 2 1/ 2 gallons of milk from one packet. It seems to get better with each re-culture, and I didn't notice any deterioration in the starter even then. I just can't seem to stick around long enough to push past that time frame.TIP: I recently started using half and half instead of milk because my husband likes a thick product and I was having to drain the whey from all the yogurt , losing about 9oz each time. In my most recent batch I heated the H&H in the microwave instead of simmering on the stove and I get nearly all 32 ounces of product.

This is an excellent starter!!! I was making yogurt daily from many other starters and most require 6-8 hours of incubation. I have made a mistake trying to use this one the same way. The result was awful (just a sour liquid) and I even requested a refund (which they issued without asking for the packets back!!). I was WRONG. I really needed to read the instructions carefully. This culture is different (in fact there are three probiotic cultures, including genuine bulcaricum). You can use a yogurt maker, indeed, but set it for 24 hours and start checking after 12 hours or so. At some point, whey separates by itself and you will have the best yogurt ever!! Then you can use this to make more batches, 1/2 cup to a quart of prepared milk.

This starter makes consistent, great-tasting yogurt. I start with 4 cups of milk (usually 1 cup whole milk and 3 cups 2%). I stir in (dissolve) 1 T corn starch before heating the milk to 190 F. Then I quickly cool the scalded milk (in the same saucepan) in ice water until it reaches 110 F. Then I stir in one sachet of BIO yogurt. I pour the inoculated milk into the container that came with my electric yogurt maker. I don't know what temperature my yogurt maker keeps the milk, but I let it incubate 18 hours. Afterwards I cool it at room temperature 30 to 60 minutes then refrigerate the yogurt overnight or between 18 and 24 hours before use. I love the taste and texture!

I really like this yogurt culture. I am currently living in Rwanda and wanted to have my own yogurt source. I have used both shelf stable and fresh milk and the results are both the same, great batches of fresh yogurt. The reason why I did not give 5 stars, is because there is a wired little after taste. I thought I could fix it by using fresh milk (straight from the cow and boiled), but it turns out the milk is not the cause of the taste. Overall though I am pretty happy with the results. I usually top the yogurt with honey and homemade granola. My go to snack really. If you are a yogurt novice as I was, I recommend this method of starting out to make your own. They also have different types of cultures, so I will probably try another one to see if the taste is linked to the types of bacteria used in the culture. (Of course I could also just have weird taste buds :P)

This worked well for me. I needed a starter for my first batch and this product delivered. I very much appreciated that the vendor emailed me with links to instructions and videos about making yogurt. I had made it before so didn't really need help but I am going to watch the videos and read the instructions just in case I could improve. I highly recommend this product and this seller.I used whole milk from a regional dairy, mid-price range. I don't think the brand matters as much as the freshness of the milk. I made 7 small cups (4-6 oz ea) in an Epica yogurt maker with one packet of starter culture. However, I did add 10 tablespoons of non-fat dried milk to the 3.5 cups whole milk because I wanted a firmer yogurt. My instructions were to cook 10 hours for firm but I went 11 hours because it was my first time. I will probably do 10 next time because I bought a strainer to make greek yogurt after cooking.I think this starter will work for you as long as you follow instructions, and the vendor provides lots of instruction. Making yogurt really is simple and once you get used to it you will not want to go back to store bought. I received nothing for my review. I never do. I just share my experiences.