Yogurt Starter Cultures - Pack of 3 Freeze-dried Culture Sachets for Balkan Style Plain Yogurt

The flavor and texture of the yogurt that results from this starter is sublime....perfectly, what I have been searching to find! The price is significantly better than competitors and it arrived amazingly fast and well packaged. They send an email upon ordering with directions. I didn't thoroughly read them because I have my process down to a simple science which produces consistent results as long as the milk is fresh. As with every other dry starter I have tried, the texture of the first batch is not as firm as you might expect yogurt to be. In my experience, that's just how it is. Still, the flavor of the first batch is so delightful I often keep the first batch for yogurt drinks. If it is too thin for your taste after refrigeration, don't toss it! You can turn right around and heat the same batch (with your starter separated) to 110 degrees in the microwave, add the starter you just reserved, culture in the machine again and it should turn out to be the texture you want! I always keep a couple of teaspoons of my fresh batch in a mini Mason jar with a tight plastic lid and use it as my starter for the next batch. I make yogurt weekly using 1 quart of half and half, and about 2/3 of a quart of whole milk. When I realized how much better homemade yogurt is, I started having fresh milk delivery to my home! My husband surprised me with a Cuisinart yogurt machine, which just takes the guess work out of maintaining the perfect temperature. I culture it for four hours; a longer culture time produces a more tangy yogurt, if that's what you like. This starter makes yogurt reminiscent of that which I had in France on a trip in high school a hundred years ago! I am a really busy person. Making yogurt is not something I would have ever dreamed I would desire to actually make time for in a week. I started a year ago and it is a rare week that our house does not have fresh yogurt! The process satisfies my senses and calms my brain from all the other noise of the world.

I've been using the Yogurt Starter Cultures - Pack of 3 Freeze-dried Culture Sachets for Balkan Style Plain Yogurt for a few years now and I'm really happy with it. It's easy to use and always produces a good batch of yogurt. To use the starter cultures, simply add one sachet to 1 liter of milk. I use whole milk, but you can also use skim or soy milk. Heat the milk to 180 degrees Fahrenheit, then let it cool to 110 degrees Fahrenheit. Stir in the starter culture and pour the mixture into a clean jar. Cover the jar and let it sit in a warm place for 8-12 hours, or until the yogurt is thick and creamy. I like to flavor my yogurt with different fruits, nuts, and seeds. You can also add honey or maple syrup for sweetness. I find that the yogurt made with these starter cultures is much more flavorful than store-bought yogurt. I've also found that the yogurt made with these starter cultures is more nutritious than store-bought yogurt. The starter cultures contain live and active cultures that are beneficial for gut health. Overall, I'm very happy with the Yogurt Starter Cultures - Pack of 3 Freeze-dried Culture Sachets for Balkan Style Plain Yogurt. It's easy to use, produces a good batch of yogurt, and is more nutritious than store-bought yogurt. I would definitely recommend it to anyone who wants to make their own yogurt at home. Here are some of the pros and cons of the product: Pros: Easy to use Produces a good batch of yogurt More nutritious than store-bought yogurt Affordable Cons: The yogurt may be a bit tart for some people The yogurt may not be as thick as store-bought yogurt Overall, I think the pros of this product outweigh the cons. If you're looking for a healthy and easy way to make your own yogurt, I would definitely recommend the Yogurt Starter Cultures - Pack of 3 Freeze-dried Culture Sachets for Balkan Style Plain Yogurt.

Love this yogurt. My first batch incubated for 20 hrs but it never got real thick. It had thickened some so I ate some and used some to start a second batch. The second batch was fantastic. It thickened up after 6 hrs. I then strained it for Greek style yogurt. I have never liked store bought plain yogurt but I could eat this plain all day. The flavor is great. I froze some of the initial batch to use for future second generation batches. I'm looking forward to making more in the next day or two. I used 1% organic Great Value (Walmart) milk. Heated on stove top, cooled by placing the pan in a large bowl of water. While my milk was heating on the stove, I warmed up my slow cooker. Once it was warm, I unplugged it. After the yogurt was cooled and the starter added, I placed it in the warmed up slow cooker, wrapped the slow cooker in blankets and let it incubate.

This is my first time trying the Balkan-style Yogurt from this brand. I have previously used the Bulgarian and the Pure Acidophilus with very good results. I had a good experience with this one as well. The directions were clear and easy to follow. I incubated the yogurt in a yogurt maker for about 12 hours- it did take a long time for the yogurt to thicken, but the directions said that would likely be the case the first time. I have not yet tried making a second batch using the first batch as starter. This first batch has a good taste. It's thick and slightly tart. I'm hoping subsequent batches using the already made yogurt as starter will result in an even tarter yogurt. I'm pleased with my purchase and with this brand/company. I look forward to trying some of their other starters. I purchased the Bifido along with the Balkan-style, but I have not tried it yet.

I've had no issues with any of these cultures. All of the cultures from NPSelection have cultured fine. My favorite is the Lactobacillus Rhamnosus and L.Gasseri Yogurt pack. Both turn out mild and a bit fruity which makes these my go tos. Can easily adjust the milk, time, and temperature for the consistency you want.

I bought this and a couple other starters to give a try. I have so far only used this one. I followed the recipe from the internet of using a 1.5 L bottle of ultra pasteurized milk and this starter, instead of yogurt bought from the store. I set the Instant Pot on the yogurt function for 8 hours and went to bed. When I woke up I had perfect yogurt! Super thick and delicious, and I have made a third batch, using leftovers to cook the next batch, rather than using the next packet. I will try a fourth batch before I start fresh. Excellent flavor, not tart at all. It goes quick at my house, even my husband, who doesn’t like yogurt much, eats this non-stop.

I read through the reviews thoroughly and was very glad I did. The first batch of yogurt was disappointing. It was ok, but not good. The whey separated and what was left was runny. But this isn't surprising for freeze dried started. It's always easier to culture from live bacteria. So, I made a second batch using some of the first as my starter. BEST. YOGURT. EVER. We all agree. I've tasted every store bought variety and made my own using multiple starters - freeze dried and store bought. And this is the best. My recipe: 1 Liter milk (I used 1%), 1/4 cup dried milk, 1 teas gelatin. Bloom the gelatin and heat to 180-190 degrees Fahrenheit. Cool to 110 degrees and add starter. Incubate for 8-10 hours. Keep the temp between 105-110 degrees. My yogurt maker tends to overheat, so I cover it with towels after the first two hours and turn it off for an hour and on for an hour for the rest of the time. Good luck!

I use the starter years ago and it worked great. The last package I had that was actually expired. I used it and it worked fine. I bought some more and have tried it, making the same way same conditions, and I lost all four batches of fresh farm milk.plus, I don’t see a way to contact them and there are no returns. Guess I have to find something else.

So I made yogurt for the first time. Not something I ever thought of doing and if I did, I would have assumed it was complicated. Not so! These cultures are created for a variety of different yogurts from Kefir to Greek and everything in between. And there is a free app to download that provides tips, blogs, recipes, etc. Also provided are instructions for non dairy milks like nut milks, etc. I didn't even know that was possible. The process is so easy. Heat milk, stir in culture, let it sit for a few hours up to about 12 hours depending on ingredients and environment, and you have yogurt! So much fun too. My first time was a success. So much that I can eat it unsweetened and plain....it's just that tasty! Try this at home - I'm making all my yogurt now. I buy 2 litres of whole milk and fill up little mason jars and I have yogurt for a week for less than $4.

Heel fijn product! Ik geef deze 4 sterren omdat ik de Acidopholus versie van dit merk echt het allerlekkerste vind. Maar als je zoekt naar een milde en neutrale smaak, is deze starter jouw beste keuze. Ik maak plantaardige yoghurt en gebruik daarvoor Soja "melk". Dat werkt heel goed met deze starter. Wel voeg ik een kleine theelepel Sucanat/Rapadura/oersuiker toe om het proces optimaal te laten verlopen. De bacterien nemen deze suiker op, dus je merkt daar verder niets van. Persoonlijk vind ik het resultaat van deze starter iets minder lekker dan die van de Acidopholus. Maar smaken verschillen. Deze smaakt niet echt naar yoghurt, maar wordt een iets meer gefermenteerde en dikkere versie van Sojamelk. Dat is zeker niet slecht, maar geef mij maar een zuurdere yoghurt.

Siempre uso ésta marca y producto. Nos encantan los yogures. Aunque a veces me quedan con gramos dios sabrá por qué. Pero bueno, doy por echo que es por mi técnica. El yogur buenísimo.

Al meerder keren yoghurt cultuur van NPSelection gebruikt. Telkens met succes.

Buonissimo prodotto, replicato 4 volte