Yogurt Starter Cultures - Pack of 5 Freeze-dried Culture Sachets for Authentic Bulgarian Yogurt

The Yogurt Starter Cultures have been a game-changer for my homemade yogurt journey. With the pack of 5 freeze-dried culture sachets, I have been able to consistently produce delicious and authentic Bulgarian yogurt with ease. The cultures deliver a rich and tangy flavor that perfectly captures the essence of traditional Bulgarian yogurt, making this product a must-have for any yogurt enthusiast. I highly recommend these starter cultures and give them an excellent 5-star rating for their consistent quality and exceptional results.

I made the first batch of 1 litre yogurt with one packet of this culture. I skipped the boiling step and just heated milk in the microwave to lukewarm before adding culture. After 15 hours incubation in the instant pot and some chilling in the fridge, it was perfect and reminiscent of the old fashioned yogurt from my childhood in China. No sweetener needed; it’s so flavourful, refreshing, and just the right amount of tangy. Now I’m onto the 3rd generation yogurt.

I have been making yogurt for about 35 years, but always used a good brand of store bought yogurt as a starter. Recently, no doubt due to supply chain difficulties, my regular brand was absent from the shelf. I decided this would be a great opportunity to try yogurt from a packaged culture. I followed the instructions closely for the first batch, but modified the ingredients slightly based on how I have always done it. I used 1% milk and added 1/4 cup of powdered milk to the one quart batch. The instructions said the first batch would come out thin, but it came out just like normal yogurt! I incubated for 22 hours at 110F because this long time was recommended for the first batch. A few days later I used some of the first batch as a starter to make two more quarts, which is my standard batch size. Same milk with powdered milk, but about two tablespoons of yogurt per quart as starter and this time incubated for eight hours, which is what I typically do. Both batches made very good and nicely tart yogurt!For the last 15 years or so I have used a styrofoam egg incubator to make yogurt. The small heating element and fan can be adjusted to hold a steady 110F and it holds two one quart yogurt containers perfectly.

This is my second order. The yogurt is delicious and thick. I haven't bought yogurt from the store in over a month. I'm making a new batch from the finished yogurt and the quality is still great.

When I used other cultures. Sometimes it would work and other times it just didn't. This one works every time and you get great, thick yogurt that I never have to filter.

First batch needs to be cultured 12-24 hours at constant temp, so if you're trying to use hot water in an ice chest, you'll need to replace the water every few hours. I did 20 hours on my first batch and it came out thick and tart.I recommend this for people who have access to a yogurt maker. Works well in my Ninja Foodie. And once the first batch is made, using some of it as starter is very easy; only takes 6-8 hours for thick, tart, flavorful whole milk yogurt.Good value for the money.

Produce creamy mild yogurt very easy.

Great yogurt starters. Love them