Starter Cultures for L.Salivarius and L. Reuteri Homemade Yogurt (Pack of 5 sachets)

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

Great product I use yogurt maker 100 degrees for 36 hours with 1/2 & 1/2 then drain for several hours, makes some of the best yogurt ever, thick and creamy

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.

Works great for making Greek style yogurt, mood support and keeping things moving

This was my first attempt with this yogurt starter. I followed the directions up to using a yogurt maker. I just filled half pint jelly jars and placed in my with the OVEN LIGHT ON for 14 hours. The texture and flavor are perfect. I did not strain it to make Greek yogurt. I ate it with a handful of roasted pecans and Manuka honey. It’s delicious and hopefully nutritious.

So far I’ve made 2 batches of yogurt and they have both been watery. When I’ve made yogurt before with regular mixes I’ve had no issues. Used 1/2 &1/2 like recipe stated and it was real 1/2 & 1/2 from the farm. Hated to see it turned into whey. Used it to make ricotta. 😋

If you follow the directions, works very well . Turns more sour the longer you leave to ferment. 12-14 hours is ideal.

That the machine only counts down in hours, not minutes. Loved the ease of use and end result was good.

Use it to make instant pot yogurt! Some times it is a little runny but that may be the milk!

Estupendo producto, yogures bien cuajados y muy sabrosos.

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.

Lo yogurt viene ben compatto , poco acido con un buon gusto.

Alles super, der Joghurt schmeckt lecker.