Coolinario Yoghurt Starter Culture (5-Pack, 1.5g Sachets) Live Cultures with Probiotics | Creamy, Thick & Delicious | Regular or Greek Yogurt | Non-GMO, No Preservatives, Gluten Free

Very good and thick. Cooled milk down to 40C⁰. Mixed the sachet in, wrapped it in a coat and let it do the job over the night. At 10 am still warm (winter time, +17C⁰ in the house. Make sure its a thick coating. Turned out all creamy and well-done at 9 in the morning.

Been buying the same Bulgarian starter for years , but changed due to quality dropping , and took a lucky dip on this one , not as thick as Bulgarian , but much smoother and lovely taste , first pack , if no issues further down line this be my new favorite

I have used this product twice to make yogurt in my Lakeland yogurt maker. The first batch needed extra time before it set, the second batch set after 8 hours. The yogurt is thick and creamy in texture (after straining) and tastes lovely. The thing that I find frustrating is that the individual sachets are marked as 1.5grams but the instructions are in imperial measurements (one sachet to 64fluid ounces) so I had to do some conversions before I could calculate the amount of starter I needed for 1 litre of milk. However, I think it is value for money and I believe homemade yogurt is far better quality than shop bought.

My first attempt at making yogurt in a simple yogurt maker went well. In addition to the Coolinario starter, I will use one teaspoon of milk powder next time to thicken a little more. Well worth the effort. Better tasting, healthier.

I have recently been making my own soya yoghurt. I purchased this live cultures as part of making my yoghurt and its amazing. I tried another brand and it did not work so well. I will be purchasing more of this brand in the near future.

Useless. Used one sachet and it did not grow at all. Save yourself the hassle and just buy a live culture yogurt from the supermarket and use that as your starter. Cheaper and actually grows, unlike this. Wasted money as I don't see how I can return a partially used pack.

Used this to make yoghurt in an Easi Yo maker. Boiled milk, let it cool a little and added a sachet. Made great yoghurt.

Have not been able to get a good set with these packs of culture Have made successful thick yogurt with supermarket Greek yogurt as a starter made in my Bertelin Digi cooker as it has a yogurt function, never fails. But using these starters it never makes a nice thick yogurt, seems lumpy. Will go back to using store brought yogurt, freezing table spoon portions for future use.

I am not a yogurt expert as I started making yogurt just a few months ago. I was never a big yogurt fan because what I bought from the store was eaten too quickly and for the price should have been more filling. I liked yogurt but not enough that I ever thought about making yogurt. But after telling someone how I would buy yogurt and just be so disappointed afterward that I didn't understand how anyone could stay on a diet when eating yogurt when I would still be hungry after three containers. Yes, I have taken them to work for lunch but it barely gave me enough fuel for about one more hour of work. After that I was dragging and clock watching. By the time I got home, there had better not be anyone between me and the fridge. Now I am on a fixed income and frequently have debilitating migraines. So I have days when making food is so difficult that it is easier to not eat anything. I thought having yogurt with granola would be healthier than eating air and pain for a meal. So I learned to make yogurt and granola. Most people that are new to making yogurt start with making yogurt from their store bought yogurt. Unless you are from a country or community where yogurt and making yogurt at home is a part of your existence. Well, I only found one plain yogurt at my local store. I don't do fat free foods so I didn't want to make yogurt from anything that wasn't whole milk. Sorry, but in my opinion fat is flavor and some of the worst tasting yogurt is fat free. May as well be eating cardboard dipped in vinegar. So I started making my yogurt regularly with this single kind of yogurt and every time I bought this yogurt to make my yogurt I had so much stress about the store not having my yogurt. So I decided I needed to find a culture that I can have at home and not have to depend on my local store running out. It was a little overwhelming to decide which culture to try out because most of the descriptions don't make the most important details as clear and up front as I liked. I just wanted to know what was in it, how to store it, how to make it, how much I can make with it and just as important what I shouldn't expect. When I first started making yogurt I didn't think I would strain it because I wanted to keep it simple. But the first time I strained my yogurt I was hooked with that creaminess and there is no going back. So, with this culture, I used a half gallon of basic whole milk with one can of evaporated milk to see if this culture would work without buying specialty dairy. As soon as the incubation in my Instant Pot was done, I put the pot in the fridge with a lid and ten hours later I was having my first taste. It was creamy and visually looked so delicious that I was salivating. However, I already had some yogurt made so I was prepared to test the coolinario culture even more. I had to strain it to know if it would give me the type of creaminess I really wanted. Making yogurt for me just isn't enough. I wanted it to strain into perfection. I think it might be what some might call a yogurt cheese. First time I had yogurt thickly creamy, I couldn't settle for yogurt that wasn't strained because that mouth feel is absolutely everything. Especially if you enjoy the whole milk creaminess so much that you are overflowing with ideas that are sweet and savory. I was dreaming of savory combinations using some of my favorite flavors. This morning I woke up and had a cup of coffee while wondering how my coolinario yogurt would look like when I took the kids off my strainer. I only had to see the whey at the bottom and tilt the strainer just a wee bit before I was already giddy and smiling like a chesire cat. I haven't been making yogurt for years but I pay attention to all the steps because I need to know when I do something wrong. Most importantly, I recognize the look of a successfully strained yogurt even before I start scooping it out. And I had to resist the desire to skip around the kitchen like a child. (I only think I can still skip!) Once again, my mouth was wet with anticipation. Remember, this is yogurt made with basic cheap milk. And it looked very very scrumptious. So I got my favorite yogurt bowl which is too small for the amount of yogurt I filled it with. But I still was overwhelmingly hungry as I then proceeded to add my homemade yogurt and topped it with cashews. I had to resist how much I wanted to add some pecans as well. But the moment if truth didn't come until I sat down and began to eat my yogurt with granola and cashews. And since I don't like my granola mixed into my yogurt, I was mostly tasting a lot of granola. Once I had enjoyed the crunchiness of the granola and the yogurt held up with swallowing the granola and making it soggy, I knew without a doubt that a spoon of yogurt without a lot of granola was going to give me the best mouth feel I can have with yogurt. And it absolutely delivered. Just 12 hours of straining and basic whole milk! I am so happy that I get great and delicious yogurt from the very first culture I bought. It was perfect at two stages in taste and mouth feel. My goal for making yogurt for the summer is 20 ounces per day. I like starting and ending my day with yogurt. I have done the math and see that I need to make yogurt with one packet about every four days. That's about 8 packets a month. Minimum. I can't really decide if this is the way to go or if I want to push for just one generation from this culture. I think $10 for two months of yogurt is ideal. I am going to enjoy the yogurt from every pouch of culture this coolinario makes with different kinds of milk before I decide. Is that what you want from a culture? Do you want to make yogurt once in a while? Or do you want to give yourself a healthy habit that can also be a treat? I will know after I have consumed 10 pouches of yogurt from this coolinario culture but at this moment I am very very happy with this purchase and recommend it.

Compré los fermentos para yogur de Coolinario y estoy encantada. El yogur sale espeso, cremoso y con un sabor suave, sin esa acidez rara que a veces dan otros cultivos. Funciona muy bien incluso con leche pasterizada, así que no hace falta complicarse. Los sobres se disuelven rápido y no quedan grumos. Después de varias tandas puedo decir que es un producto estable: cada yogur sale igual de bueno. Perfecto para tomar solo, con fruta o como base para salsas. Muy buena calidad y sin duda lo volveré a comprar.

Die Kulturen funktionieren sehr gut. Der Joghurt ist mild und lecker.

Ottimi per fare yogurt vegetali

Works well and tasty. I recommend this product.