Nordic Style Starter Cultures for Homemade Preparation of Nordic Style Yogurt and other Dairy Products (Pack of 3 sachets)

It was the first time I made some bio yogurt and it came out great. Nice and thick.

Interesting one this, it has a texture that looks like it's been thickened with starch as you can see in the illustration pictures, Not that it has of course. I've used a filtered milk and Inulin Pre Biotic. It's turned out nice & thick. I've now gone through this companies range and not been disappointed as yet. Also, I've just made a second using 6 spoons of the previous and it's fine, I'll try a third and update.

Easy to use, straight forward instructions and has a lovely smooth creamy flavour. Best of all, it’s great for the gut microbiome.

It's kind of slimy. I've made tons of yoghurt over the years, and this is the first time I've had this kind of consistency. I had to read other reviews to find out if something had gone wrong. Apparently it hasn't and that's just the way it is. Not sure if it's for me.

These are ideal for my yogurt making - brought twice now

1st sachet didnt work but the others were ok. I dont think i'll be buying them again.

Fantastico! Thick, creamy yoghurt very easy to make with this culture. I took 45 min of research before stumbling on this culture.

I've started making my own natural yogurt again, as it works out half the price of buying it, and it's much better tasting and healthier for you. I do have a small yogurt maker. This set contains 3 small sachets of yogurt culture. To be clear, you won't need to use one every time you make a fresh batch of yogurt, just a few spoonfuls from the last batch of yogurt you made. You keep using the yogurt until it stops setting to the texture you like it. I use sweetened soya milk and it works perfectly, it took 6 hours in my yogurt maker to make a very firm, thick and creamy yogurt. The taste is mild but has a pleasant tang to it, and can be used for sweet or savoury dishes. I'm very pleased with this. I have used supermarket yogurts to start a batch before, and they have made several 1kg tubs of yogurt before starting to go a little runnier. With this, I am expecting to be able to make more that 3-4 batches from each envelope. Impressed so far.

I accidentally destroyed my starter and had to start over. These cultures sprang to life almost immediately and worked fast. I make cultured “buttermilk” by mixing a few ounces of reserved buttermilk into cold, unscalded whole or 2% grocery store milk and leaving it on the counter for a few hours or overnight, depending on room temperature. It is pourable, drinkable and more sour & tangy than yogurt. Customer service is extremely fast!

Schnell Versand und gut !

Hace un yogur genial, me recuerda mas al.m yogur griego verdadero que al skyr tipo queso fresco, con lo cual para mi genial porque es lo que quería. Había probado con el búlgaro de esta misma marca y salía un poquito menos denso. Yo hice la primera generación de la siguiente forma, por si ayuda: 1. Calentar la leche a 90 C, mejor si la primera ronda la hacéis con leche entera o semi, no desnatada, y mejor con leche fresca que uht. Yo lo hice con thermomix, 90C, 15 minutos, velocidad 2. 2. Dejar enfriar a 40-45 C. 3. Añadir las bacterias, mezclar bien y dejar aue se activen 20 minutos. 4. Colocar la leche en los recipientes de la yogurtera e incubar 16 horas. Yo lo hice en thermomix asi: eche el litro de leche en un recipiente redondo de vidrio, lo puse en varias, con la tapa puesta pero el pitorro de la tapa de tupper abierta. En el vaso añades 250 de agua, y usas la función fermentar 16 horas. 5. Sacar de yogurtera o thermomix y refrigerar 3 horas. 6. Separo en tuppers pequeñitos dos cucharadas de yogur y los congelo. Sí, leéis bien, congelar. El folleto indica refrigerar para recultivar, pero en el pasado he seguido este método y asi tienes yogur para meses. Para descongelar simplemente hacerlo en nevera y volver a usar para el siguiente cultivo. 7. Si queréis textura aun mas de yogur griego o skyr, aunque ya sale bastante denso, colarlo con un colador de yogur o queso, para que salga el suero y aun quede mas espeso. Al final me quedaron unos 750 g de yogur super espeso. Tira a ácido, pero es lo normal y "sano" si las bacterias están bien. Para los siguientes cultivos ya podéis usar leche desnatada, y suele fermentar el yogur en menos de 16 h, en 8 o asi suele estar. Espero os ayude y disfrutéis de un rico skyr!

Ferment de qualité,je recommande ce produit

works super well for making skyr. love it!