Bio Bulgarian Yogurt Starter Culture For Bio Yogurt Natural Probiotic Yogurt Culture Starter Homemade Yoghurt Starter up to 50 Liters Lactobacillus bulgaricus 10 sachets

I make my own yogurt using an instant pot to reduce plastic consumption, do a longer ferment in order to get more bacteria, use milk from local farms, and (maybe?) save a little money. I usually make just under a 1/2 gallon of milk per batch. I got one thin batch of yogurt when I didn't keep the milk scalding hot for awhile. Now, I just let the foamy, steaming milk stay warm for 20 minutes, stirring occasionally, then flash cool and culture for 8-12 hours. Good results! it's so good we always eat it within 5 days.

If I could give this product zero stars I would.I've been making yogurt at home for over a year and decided to give this Bulgarian stater a try. I use a yogurt maker that boils the milk, then cools it to an incubatingi temperature of and then cools it to 98.6 degress and maintains that temperature for 12-18 hours.Once my milk has cooled to incubation temperature, I scoop out a few cups of milk to dissolve my starter.When I opened the packet, I was expecting a starter that was powdery. This product was hard and crusty. I literally had to break it apart to dissolve it into the heated milk. Then I found that it was nearly impossible to dissolve. I normally use a whisk to dissolve my starter. In this case I had to use a spoon to mash the starter against the side of the container to try and get the chunks of starter to dissolve with little success. I worked it like this for several minutes and finally decided it was good enough, but there were still many small pieces that I could not get to dissolve.I poured the heated milk with the "dissolved" starter, added it to my batch and incubated it for 16 hours.When I opened.my yogurt maker I found that the batch had completely failed and I was left with a gallon of warm milk - absolutely nothing had cultured and the batch was a complete failure.I can't recommend this product to anyone and I'm going to throw out the rest of the starter packets as I'm past the return date.

It is just for 20 l ,not even close up to 50 l.You can find it cheaper on capsules and still for 20 l.It is false advertising!!!I am using this product for more than a year and the product itself is really good.I thought it is bigger package and bought it ,but what a lie!!!

First time making yogurt. Bought this for the three specific strains of bifido that appear to attack melanoma cells. Made it in an InstantPot. While the temp in the instructions indicate incubation temp of 102 f, the InstantPot only went down to 104 f. Didn't matter: it set up very well and is delicious. I used whole milk. Don't use skim, low fat, 2%.

good quality to make yogurt. we like it very much.

It came clumpy, not dry powder.

yougurt

It's hard for me to review this product accurately because I am new to yogurt making and not sure if I occasionally mess up the process. I've made over half a dozen batches of yogurt with my yogurt maker (one of those simple tray type ones that keeps the jars at the proper incubation temperature) and it turns out perfectly each time I use the actual powder starter. However, using some of the actual yogurt to make the next batch is hit-or-miss. First, the yogurt from this starter culture seems to go bad very quickly, sometimes in less than a week. I know that yogurt doesn't last forever, but I've never had store-bought yogurt go rancid anywhere nearly that fast. Second, I get inconsistent results when using leftover yogurt to start the next batch. I've taken to smelling and tasting the starter yogurt first to make sure it isn't spoiled, but even then I can't seem to get more than one extra generation out of the culture. From reading various articles online about how easy it is to make yogurt at home, I was under the impression that I should be getting at least five or so batches before the culture starts to dwindle.I will say that the yogurt that has turned out well has been outstanding. It's nice and tangy with a hint of that milky sweetness.We'll keep trying and experimenting until we either get it right or run out of starter powder. At that point, I'm going to try store-bought yogurt as a starter.