Yogurt Starter Cultures - Freeze-Dried Starter for Authentic Bulgarian Yogurt

This yogurt starter has worked perfectly every time for me and I love the mild taste and custard-like consistency. My new go-to brand. First batch from the starter takes about 8-10 hours to set. Subsequent batches only take about 4. This is a great value because I paid about the same for another brand and that was only 1 starter. This contains five starter packets. Thank you for a great product.

Work well. Love making my own yougurt. Saves money, and just feels good doing it. And of course tastes great!

If you love a creamy, non-sour yogurt, this is the perfect starter culture for you. I started making homemade yogurt last year and this yogurt starter makes the best Bavarian style yogurt. Bavarian yogurt is hard to find in common grocery stores and making your own is so easy, and much healthier since it has NO added sugars or additives. My family loves it and no one wants store bought anymore.

Makes delicious yogurt. I used with ultra pasturized A2 whole milk - no need to boil the milk- and it came out nice and creamy. Made a second batch with a few spoonfuls.

I have been making yogurt for about 35 years, but always used a good brand of store bought yogurt as a starter. Recently, no doubt due to supply chain difficulties, my regular brand was absent from the shelf. I decided this would be a great opportunity to try yogurt from a packaged culture. I followed the instructions closely for the first batch, but modified the ingredients slightly based on how I have always done it. I used 1% milk and added 1/4 cup of powdered milk to the one quart batch. The instructions said the first batch would come out thin, but it came out just like normal yogurt! I incubated for 22 hours at 110F because this long time was recommended for the first batch. A few days later I used some of the first batch as a starter to make two more quarts, which is my standard batch size. Same milk with powdered milk, but about two tablespoons of yogurt per quart as starter and this time incubated for eight hours, which is what I typically do. Both batches made very good and nicely tart yogurt! For the last 15 years or so I have used a styrofoam egg incubator to make yogurt. The small heating element and fan can be adjusted to hold a steady 110F and it holds two one quart yogurt containers perfectly.

I typically use store bought yogurt for my starter but this time I wanted the starter to be mine. I was happy to find a brand that does not put sugar in it! I made my yogurt using raw milk yesterday. I did not follow the directions on the package as I use my instant pot to make it. I let it cook for twelve hours and it sat for about three. It was a little on the watery side, I probably should have done it for a little longer. The taste is on the tangy side and so very delicious. I am happy with this purchase.

Just returned from Europe and the Yogurt isn't as good, or as many selections, as American yogurt. But, their Kiefer makes up for it. While shopping here in the State, I found one store that carried Kiefer, and it was too sweet, and for some someone like me who is trying to stay away from sugar; this was not acceptable. Now, thankyou, very much, I can make my own....and it's good.

Haven't used this batch yet, but this if the only brand I have been getting for years, I like that they have more than one strain to choose from. This starter makes great yogurt

Perfecto!

I have used this for cow and goat milk yogurt. It has worked very nicely. No dissolving before adding to your milk and even my goat milk yogurt is thick. Highly recommend.

I’ve been making yogurt weekly for about 3 months now, and after several batches had to buy more yogurt for a new start. I’ve now made 3 batches from 1 sachet in the Instant Pot. The first batch was liquidy but I strained it - yield was less than usual. Second batch from a spoonful of the first batch and still liquidy after a 12 hour incubation. Third batch from a spoonful of the second batch but to the 2 litres of whole milk (3.5% fat) I added .5 litres of half-n-half (10%). I incubated it overnight for 11 hours. What a result! I had 2.3 litres of thickish yogurt, like commercial brands. I strained out 1 litre of whey and had a tasty, thick Greek yogurt. Highly recommended!

These yoghurt cultures were absolutely delicious in my yoghurt, it came out thicker than I was thinking it would. Super impressed. Thank you.

Ce ferment lactique fonctionne bien. Les yaourts on très bien pris après 12hrs dans la yaourtière. J’ai trouvé que la texture était ferme et que le goût était comparable au yaourt nature du commerce. Lors de la fabrication suivante, j’ai utilisé un pot de la fournée précédente. Résultat : même consistance, mais un peu plus surette. La raison pour laquelle je ne donne pas 5 étoiles, c’est pour le prix... Après quelques recherches et expérimentations, j’ai découvert qu’il était possible d’arriver au même résultat en utilisant des capsules de probiotiques. Une capsule ou deux de probiotiques (doit totaliser 30 milliards de bactéries) devient plus économique à long terme et le goût est encore plus doux!