Yogurt Starter Culture ''BOLGARI'' - Pack of 7 Freeze Dried Sachets for Lactobacillus rhamnosus Yogurt

I make Yogurt without a yogurt maker and this culture has a great flavour and texture, Im very happy with the starter and I can use some yogurt from the yogurt I make with it to make the next batch so just one sachet can last a long time as its a "heirloom" type culture. I use organic whole milk, heated to 85 degrees C, simmered for 5 min. Cooled to 42 degrees C, then mix some of the milk with the started and then add to the milk, mix very well, add to jars or leave in your pan, wrap in towel and put in oven with "light on" only setting over night. Top tip to stop milk burn when heating it up in the pan is to put water in the pan and tip nearly all of it out just leaving a small film of water and then add the milk, this somehow creates a layer between the milk and the pan and it doesnt burn, you do need to stir still though. I think you can also heat milk in the microwave saving time and possible burnt pans!

This is the best starter I've used. Others that I've bought here haven't been very good but this is lovely and tasty.It takes 6 hours in a VonShef and results in a set, creamy, slightly tart yoghurt with a nice flavour.For those who are having problems it might be worth following my recipe: you need to simmer 1 litre milk (I use full fall, organic cow's milk which in the UK is always pasturised) for 4 minutes then cool it to 42°c. I place the pan in a bowl of cool water and test with a food thermometer. Then whisk the starter in until blended, about a minute. Then, using a very fine sieve, sieve into a 1litre jug. I then separate into 6 of the jars that come with the VonChef and put it on for 6 hours. Delicious. You can't go wrong.

Used to make greek yoghurt. One sachet plus three tablespoons of full fat milk powder (ingredients whole milk powder sourced from here), one carton of full fat UHT milk (using taciate junior from Amazon) in a lakeland yoghurt maker. 10 hours at 42c. I warm the milk in the microwave first to around 40ish just to give it a head start. Makes lovely creamy but slightly tangy thick yoghurt. I feel like i have a bit more energy since changing to this and i don’t want to speak to soon but i may have lost a little weight too. I have used one sachet about 5 times, reserving a couple of generous tablespoons back from the previous batch.

I have bought several batches of this starter. Fermented with high protein soya milk and blended cashew nuts it can make a really tasty and thick vegan yogurt. This was not the case with the last batch I received however.........I could see just by looking at it that there was something strange about the last batch. All other batches took the form of a fine powder. The last batch was a solid lump.In addition, the last batch did not perform as well. The final yield of yogurt was about half what I would normally get and took a lot longer to make.Very disappointed.Some better quality control would not go amiss!

I'm lactose intolerant and have been trying to use this culture to make yoghurt with milk containing lactase (the enzyme that breaks down lactose). Still working out the best approach - my first batch was 1 sachet for 1.5 litre of milk, it took 24 hours to set but was initially bland in taste. Left in the refrigerator though, both taste and texture improved and I had yoghurt that tasted like yoghurt. Second batch I cooked to a higher temperature (44°C, one sachet, 2 litres of milk this time) and it didn't set at all for 24 hours. I then kept it in a sous vide bath for 1 hour at 47°C and let it cool down with the water. It did set but released a lot of whey water. It's in the fridge now but tasted ok when I tried it. I'll update again after my next attempt.

I always use this starter when making yoghurt and have always been delighted with the results. I love Greek Yoghurt so add two tablespoons of powdered milk at the same time as the starter, and give the milk a good stir before turning on my yoghurt maker.

This culture produces authentic, healthy, probiotic Bulgarian yogurt, it tastes lovely and it's very beneficial health-wise.I use this in my Lakeland electric yogurt maker with a litre of full fat organic milk and following the instructions I received by email after purchasing the cultures and the result is excellent. I feel that maybe the people who complained about the yogurt turning out too runny did not perhaps give it enough time to develop. With these freeze dried cultures I leave it in the yogurt maker for about 36 hours and it works for me. Afterwords when using the made yogurt to start a new batch it only takes 8-12 hours in the yogurt maker for a lovely creamy yogurt, but it definitely needs longer the first go. I will definitely be buying again.

This is really excellent and produces a creamy yoghurt. Much better than ones I’ve used before. I use full fat uht milk and it turns out great.

Delicioso. Lo cocino a 38 grados Celsius durante 9 horas. Queda con una consistencia media.

Tres Bon produit

Ottimi fermenti disidratati, fin da subito uno yogurt buono e cremoso.

parfait

Nach dem ersten Ansatz war ich enttäuscht. 10 Stunden Reifezeit und weitere 6 Stunden im Kühlschrank, Ergebnis absolut enttäuschend. Sehr dünnflüssig, kein Unterschied zum Ansatz - mit Joghurt hatte das nix zu tun.Beim überlegen, was denn nun die Fehlerursache war, fiel es mir wie Schuppen von den Augen: die Milch war vermutlich beim Ansatz zu kalt!Also 2ter Versuch und dabei akribisch an die Anleitung gehalten, Milch auf 42 Grad erwärmen, in Milch gelöstes Pulver einrühren, 9h reifen lassen. Ergebnis: Top Joghurt, stichfest und superlecker.Daher von mir volle Anzahl Sterne und eine klare Empfehlung.