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

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.

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

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.

Makes beautiful yoghurt that makes you feel good!

Did not make my yogurt very thick

Qualite exceptionnelke.Tres bons resultats , bien explique,.Vendeur repond a toutes vos questions et tres rapidemlent.

Makes thick, creamy, mild soy yogurt, with good probiotic profile.

Took very long to arrive but works excellent for Dr William Davis style 36 hour at 99° yogurt. I refrigerated mine has have only used one packet because I save over my culture hit a very sterile way by taking my culture right away as soon as the yogurt has set a few hours in the fridge into boiled container and a boiled spoon to take the culture which I keep at the very back of the fridge on the top shelf. Along with other of Dr Davis's recommended cultures I believe I have had relief of many symptoms especially diarrhea.

Ich mach schon lange Joghurt selber, meistens mit Sojamilch. Bisher wurde der Joghurt eher dünnflüssiger, aber durchaus lecker. Zu meinem Erstaunen wurde der Joghurt, ebenfalls mit Sojamilch hergestellt, mit dieser Kultur erheblich fester, um nicht zu sagen stichfest. Der Geschmack ist wirklich sehr gut.

Unlike the more common yogurt cultures, when using nonfat milk to make yogurt, this strain works great without adding powdered milk to increase the protein content. Makes fantastic non-fat yogurt all by itself.