Starter Cultures for Homemade Preparation of L.Salivarius and L.Reuteri Yogurt (Pack of 3 sachets)

very delicious and creamy yogurt. i make at home for probiotics benefits. i re-culture the first batch for shorter period. works great.

I make a big batch of yoghurt on my yoghurt maker and the taste is just so good. Just heat the milk to 83 degrees C, let it cool to 43 degrees sprinkle the contents on top and leave overnight on my yoghurt maker. The longer you leave the better the taste.

Gave good yoghurt although thin. Perhaps I need to use more cultures to thicken it. I don't have a yoghurt making machine, I left it in a jar, on a benchtop.

Makes a very tasty yogurt. Easy to do, incubated it in dehydrator for 12 hrs at 45c

First time used with my new Lakeland Yogurt maker (which is amazing) from Amazon. The yogurt was nice and thick and I put a few spoons in ice trays to continue the culture for another mix. So it does go far.

Exactly what says on the label. Fermented product geat. Under the microscope abondance of 4 types of bacteria, many of them look like Lactobacillus Reuteri. Would be great if they released a mix on different L.Reuteri only bacteria starter.

Did not make my yogurt very thick

Makes beautiful yoghurt that makes you feel good!

Ich mach schon lange Joghurt selber, meistens mit Sojamilch. Bisher wurde der Joghurt eher dünnflüssiger, aber durchaus lecker. Zu meinem Erstaunen wurde der Joghurt, ebenfalls mit Sojamilch hergestellt, mit dieser Kultur erheblich fester, um nicht zu sagen stichfest. Der Geschmack ist wirklich sehr gut.

Qualite exceptionnelke.Tres bons resultats , bien explique,.Vendeur repond a toutes vos questions et tres rapidemlent.

Makes thick, creamy, mild soy yogurt, with good probiotic profile.

This culture from NPSelection is amazing. The first batch cultured beautifully thick. The second batch was excellent. Just be sure to follow the instructions and BOIL YOUR MILK! I boiled my first batch for 20 minutes to denature the milk proteins and evaporate some of the water from the milk. Cooled and added the culture and incubated for 15 hours in an Instant Pot at 107F. The culture was sooooo thick and tart. Beautiful. I used a portion of this batch to make my second batch (multiply your total milk weight by 6.25% to find the weight of the amount to add from your first batch yogurt) and cultured for 10 hours. I only needed to boil the second-batch milk for 10 minutes and the resulting yogurt was thick, tart and creamy. You can't go wrong. I highly recommend NPSelection products!!

Unlike the more common yogurt cultures, when using nonfat milk to make yogurt, this strain works great without adding powdered milk to increase the protein content. Makes fantastic non-fat yogurt all by itself.