Yogurt Starter Cultures - Pack of 3 Freeze-dried sachets for Authentic Bulgarian Yogurt

This is great. I tried my first batch in the Hansell's yoghurt maker and it was really nice. I then bought the Lakeland yoghurt maker and used some of the left over yoghurt as a starter and it came out thick and tasty. It's a very mild tasting yoghurt and very pleasant taste. I wouldn't have believed second generation culture could be so successful. I'd definately recommend this culture. Remember and store in the fridge until used.If interested, here's how I made it1 litre of UHT full fat milk, heated in the microwave for 1 minute, add three spoonfulls of yoghurt made from this culture and leave for 10 hours in the Lakeland Yoghurt Maker. Next morning and you have a litre of thick creamy yoghurt. Let it set in the fridge for six hours and eat.I also had good success with the Hansell's maker. This would work just the same with the easiyo maker.1 litre of full fat milk, heated in the youghurt maker for three hours. Add culture to the warmed milk. Stick in the youghurt maker for six hours. Replace the water in the yoghurt maker with boiling water. Six hours later, you have your yoghurt ready to set.I found the Lakeland maker to be perfect. Really pleased with the results. It was hit and miss making the yoghurt in the Hansell's maker. It can't maintain a prolonged level of heat like the electric maker can. But it did work for me, albeit replenishing the maker with boiling water.My conclusion, this culture works out perfectly and unbelievably simple for making tasy fresh yoghurt. Use an electrical yoghurt maker for best results.

I've made yoghurt in the past, and have used store bought yoghurt (total fage or yeo Valley), and using a powdered culture.So far, this product has given me the best consistent results.I make a litre at a time, using whole milk. I add a tablespoon of dried skimmed milk once the milk is off the heat, and leave it to cool before adding about 75ml of double cream. Stir well then add the culture when the temp reaches about 40 deg. I use an Easi Yo flask with one of their containers to keep it warm. The resulting yoghurt (I leave it overnight then transfer to fridge) is delicious, tastes creamier than it really is, and has a slight yoghurt flavour (I don't like strongly acidic tasting yoghurt). It is firm and creamy with a small amount of liquid.I use a bit of the yoghurt(about 2 heaped desert spoonfuls) to start the next day's culture, and I've found that four successive recultures seems to be the limit for my method before the taste becomes more sour and the texture a little less firm.So, it needs a little work but the satisfaction is immense.Cost wise. I worked out that my method including the culture is around £1.30 a litre (around a kilo), and since the cheapest factory produced yoghurt I could find in a supermarket is £1.55 a kilo (or £2.75 for yeo Valley which is much nicer than the 1.55 item) making your own is really good value.It is worth the effort, especially if you are into eating real unprocessed foods.

My second order and I seem to have got the hang of it. Getting, at least, four repeats from each sachet. I prefer my yogurt fairly thick and have found that the addition of powdered skimmed milk has the desired effect. The yogurt has more of the flavour that it used to have before everything went 'bio'. i.e., yogurt for people who don't like the taste of yogurt!?

Firstly, what a great, natural, product this is, I have been able to make some wonderful yoghurt from this starter kit. And actually more important than that for me was the information I got with this product, a step by step guide to use it most effectively. I had a couple of queries and the customer service I received was first class. I had a quick response as well as it being very detailed and helpful. I could tell the people selling this were passionate about their product and I would thoroughly recommend them and will be buying again from them in the future. Thank you for a great service.

No matter what I tried this 'Yogurt' culture only resulted in a bowl of something very runny. Quite usable on cereal in the morning if stored in the fridge in bottles - but not what I would call yoghurt(!) I think that I will purchase some actual kefir culture from this supplier, as I have done in the past, and hope that, as I did before, I end up with something that is more in the thick and creamy vein.

I've bought this starter some time ago, but I recently used it.I've made it using the milk and device that I always use for making yogurt. And I am fully aware of what it has to look like, and how the taste is supposed to be.HoweverThe yogurt I've made looked very creamy, and smooth and perfect. Too perfect if we are talking about Bulgarian Yogurt. The taste is a disaster - it turned to be very sweet and insipid/tasteless. The real yougurt needs to be much more sour, watery and not so smooth - especially when you use cows milk.The yougurt I am making when using a spoon full of "Bozhentsi" Yogurt ( Yogurt, made in Bulgaria, using certified yogurt starter ) is much metter that this one.Sorry to say that but for me this is a waste of money.