Yogourmet Yogurt Starter (6 Sachets = 6 Quarts of Yogur) - Make Yogurt at Home - Starter Culture - All Natural, Gluten Free, Kosher, Halal - 3 g Sachets

My homemade yogurt turns out every time. Its more reliable than using a store bought yogurt portion

I have used this yogurt culture many over several years. It is my go to culture. Works every time. I have many fails when using yogurt from grocery store for my culture. I love making my own yogurt because I know what is in it. Nothing but milk and culture. Produces a thick Greek style when I use organic half and half. Not bitter at all.

This was my first time ever to make yogurt but it was very easy and was successful. Reviews stating that it does not work likely did not follow instructions . I used whole cow milk. Two packets to a gallon of milk and followed the instructions and yogurt turned out great. I used a heated electric blanket to incubate. I just wrapped the blanket around the pot and set the blanket heat level to 5 which is medium, and 180°. This is a tart yogurt so even though the description does not state it, I think it's a Bulgarian yogurt because it's very tangy/ tart. If you don't like a very tart yogurt I would suggest getting a creamy or a sweet yogurt culture instead. For me though, I would buy again

I have to use 1 and a half the amount recommended in order to get the yogurt set. Even after 8 hours with the amount they recommended yogurt won't work. Use double or 1 and half.

Works as it should. My yogurt set up nicely!

What a waste of my money, time and efforts.! Not to mention the wasted milk. This starter did NOT work. I followed every direction step by step. This is not my first time making yogurt. But I had to throw all the batches because the milk did not even begin to thicken even 24 hours later. There's no return on this and no way to contact seller. Do yourself a favor and buy a different brand!

Worked really well. Probably the best yogurt I ever I had. Let it incubate for 8 hours and then strained it in the fridge with some cheese cloth over night (12 hours). Came out thick like a spread and tart. Plan to make again soon.

Does the job very well, never fails to produce a firm yogurt