Yogurt Starters (6 Sachets = 6 Liters) - Make Homemade Yogurt - Natural, Gluten-Free, Kosher, Halal

Great product. The culture starter is great. Just use 800ml of milk instead of 1ltr. It works better for me.

I bought this after reading reviews. Thoroughly recommend. So, my old Lakeland yoghurt packed up over a year ago. I bought the new Lakeland yoghurt maker but have been struggling with the culture. I've traditionally used a small pot of Yeo as a starter, making yoghurt which would go on for months using a bit of each latest pot for the next culture. Despite this being successful for years I now found that, past 3-4 pots, the yoghurt no longer set & i had to buy another Yeo. I know it is not now recommended to use a shop yoghurt for making yoghurt more than a few times. So I looked around & found thus. Whilst appearing pricey in the initial outlay I am still making yoghurt from successive cultures derived from the first sachet. Currently I am on number 16, with a culture pot set aside & the yoghurt tasting & looking like it's from the initial culture. Thought my recipe might help: Lakeland yoghurt maker set to programme C2 at 42 degrees for 11 hours. 1 sachet Yorgourmet 1 litre Tesco UHT whole milk at room temperature (UHT doesn't need heating). Makes lovely tangy moderately set yogurt! Set aside 150g as next starter in a pot in the fridge. Repeat process after 4 days. Vodka! Will only

The only shop bought non-dairy yogurt that I regularly buy is the "Coconut Collective" one. The yogurt has a nice creamy flavour and firm texture. The fly in the ointment is that it has become quite expensive. I have tried on multiple occasions to culture my own non-dairy yogurts with varying degrees of success. By the time you factor in the cost of the milk and culture a "failure" can be an expensive waste of money. I have finally found a reliable recipe for homemade non-dairy that works. I use Alpro UHT soya milk with extra protein using Yogourmet Yogurt Starters. I also add half a cup of cashews liquidised in some of the milk. It's best to soak the cashews overnight to soften them. To make a thicker product I filter the yogurt through a yougurt sieve. If you leave the yogurt in the sieve for 24 hours or more the final product can be very thick, akin to clotted cream. Please note that the Yogourmet Yogurt Starter does contain milk. If you want to make strictly vegan yogurts you may have to look elsewhere. The one thing I don't like about using soya milk is that yogurts made using it can have a distinct soya "twang". My initial results suggest that the soya twang can be minimised by fermenting the yogurt for no longer than necessary.

Still learning was not a great success first time. As the saying goes, if at first you don’t succeed try try and try again.

Here’s the result using the sous-vide method: 6 hours at 43°C. Make sure to buy a good-quality whole milk. I used M&S Collection Cornish Creamery Whole Milk.

I tried this product twice, using a thermometer to ensure the correct temperature, and followed the instructions to the letter each time. The first time, the yoghurt produced was so thin that I had to put it back into the yoghurt maker for another round of fermentation. After refrigeration, the yoghurt was very thick, but not creamy, and it tasted too tangy. I tried again yesterday and once again had to put the mixture back into the yoghurt maker for another few hours. The mixture was still very thin at that point and did not thicken at all during overnight refrigeration. In my experience, trying to make yoghurt with this starter is a waste of milk, time and effort. It's a pity that I can't return the remaining sachets for a refund.

I normally make yogurt in a 1-litre yogurt maker, using 100g of a previous batch or most of a pot of organic Greek-style yogurt. I strain it and it's great. Using this culture - even using two sachets - I haven't been able to make yogurt to our taste. The flavour is okay, but the consistency is very thin, even after straining. It's okay for an emergency, but cheaper to buy a 150g of organic yogurt.

Worked as expected. Yogurt was bit sour probably needed more milk then mentioned but texture was just perfect.