Yogurt Starter Cultures - Pack of 3 Freeze-Dried Sachets for Lactobacillus Rhamnosus and L.Gasseri Yogurt (3 sachets Pack)

Favorite yogurt ever. Smooth and creamy

I've tried 4 or 5 starters (using whole mike) and this is the best so far. Smooth, pleasant tasting, consistent texture.

This starter makes a nice, firm yogurt when allowed to work for 36 hours. Maybe fewer hours,. but I let it go for 36.

The cultures were dead. I went through the entire process of making yogurt and ended up with milk. It didn’t thicken at all. I brought the milk to 199 then cooled it down to 106, put some warm milk into a small bowl and added the yogurt culture and mixed it in. A few minutes later I mixed that with the rest of the warm milk and transferred it to the glass cups of the yogurt maker. I had the yogurt machine running while the milk cooled down so it was already at the correct temperature. I ran the yogurt maker at 108 for 8 hours then covered jars and put it in the fridge overnight and it was just liquid. It didn’t thicken at all. I tested the water temperature in the yogurt maker and it was 108-110 so it wasn’t because it got overheated.