Authentic Bulgarian Starter Culture Make Creamy, Probiotic Homemade Yogurt Live and Active Cultures with Lactobacillus Bulgaricus and S. Thermophilus Heirloom, Reusable Starter Makes up to 10 Liters

Very tasty yogurt. I use fat milk, sometimes I add a little butter or heavy whipping cream. That combination makes your yogurt very creamy!

Best yogurt starter I have used. I make SCD yogurt with this, as it doesn't have bifidus cultures in it. Pricey, but well worth it. I use two packets per two quarts of organic milk.

Definitely does not work, I have followed the instructions and the yogurt does not form, I have tried 6hrs 8hrs 12hrs in the yogurt maker and nothing, I bought a package for me and my brother and any of the work. I like to make my own yogurt for my 1 year old and this is the first time I tried this brand and what a fiasco.

This is a very easy yogurt to make and tasty. I make it in a yogurt maker. I use about 2 Tablespoons of the already prepared yogurt from the week before, with 3 new envelopes of the starter, and 5 and a half cups of milk. I add chia seeds to make the yogurt a little thicker. After 10 hours overnight in the yogurt maker, it goes in the fridge. Perfect!

This is by far the tastiest and creamiest yogurt culture I’ve had the pleasure of trying. I was drawn to the product due to the added rose. Yes, it will have a very slight floral scent at first when you stir the culture into the prepared milk. However, after incubating that fragrance lessens even more. It does offer a very small variation on the taste, but does not taste like flowers at all! It simply helps develop a more creamy flavor. My neighbor said it was like eating melting ice cream! We added honey, strawberries, and a chocolate granola~ Some of the best yogurt can be made with this culture. It came a long way to get to me and arrived in perfect condition. I am hoping to get my hands on more soon as I’m almost out! Well worth the wait and shipping.

The yogurt starter works as any other. Add it to milk, keep it in warm place for a day and you get a yogurt. It came out good. Unlike other started cultures, this one expressly states to not reuse the yogurt leftovers to make a new batch. I am not sure if it is a marketing move or what, since it will still work, theoretically indefinitely, but it will pick up stuff from the air and slowly change, just as with any other culture, I suppose. Eventually you either get it contaminated with something bad and will need to throw it away, or it becomes your own signature starter. I call their saying that bacteria would be "less prevalent" if you reuse the starter a not completely accurate statement.

This has a similar taste, but not the same taste as true bulgarian yogurt has. It did not yield thick yogurt. Texture of yogurt was smooth and more runny.

Loved the taste! So good. Creamy, light and delightful. I followed the instructions, used a yogurt maker and it took a bit longer to ferment (~12-18 hours depending on the desired thickness) than stated on the package. But the taste is unbeatable. I’m curious though if the starter indeed can only be used once to retain the flavor. Currently running the second batch with the leftover from the first batch. Will come back to update later. By the way, the milk I used is whole milk from Penn State’s Creamery, which definitely adds on to the flavor & quality of the yogurt I made.