Yogurt Starter Cultures - Freeze-Dried Cultures for Bifido Yogurt

I bought ten sachets of this mixed culture Yoghurt starter, and very effective and lively they are, too. I usually use mixed cultures, but was so impressed with a single lactobacillus acidophilus starter from this manufacturer I thought I'd try their mixed strains. I have to admit that I've trialled this fresh starter using two methods - my old, traditional yoghurt making process (a 2litre clip top jar on top of the combi boiler) and a 1litre electric yoghurt maker, and the electric one has made a huge difference to incubation times. My ' 2 litre glass jar on top of the combi boiler' is still incubating, slowly, going well, but won't be 'yogged' for another 12 hours at least, whereas the 1 litre electric machine has made a terrific, thick, creamy yoghurt in under six hours, start to finish. And it's a good, thick yoghurt too, I used fresh, whole Cow's milk for this one. Once it's chilled down in the fridge, it won't need straining, the whey is springing from the curd after six hours. This is a seriously good starter. I'll buy this again, but 10 sachets will last for ages - a mother culture from one sachet, poured into an ice cube maker bag or ice cube tray and frozen - a couple of frozen cubes in the next lot of milk will make batch after batch.

Bought this starter a year ago. Have used only one sachet to start it, then yoghurt from each batch ever since. The original batch took some hours to develop, as described in the instructions. However, each batch now takes aprox 6 hours. Using the yoghurt made from the previous batch, there has been no loss of texture or taste, each batch is as thick and mild as the previous one. I have no yoghurt maker so make mine in a warmish oven, set at 45 degrees, for 6 hours. It is consistently good and I have not needed to use any other sachets to boost the “set” or improve the taste.

Lasts about 6-8 cycles before it starts to taste sour and need to make a new batch from a fresh starter. So a pack of 10 should easily last for a year.

This is my first time using starter cultures. Previously I have used the boiled milk and a couple of spoonfuls of live store bought yoghurt but only managed to produce a slightly less runny ‘sour milk’ type drink, at best! I started by purchasing this starter culture along with the Amazon Basics yoghurt maker and the results were incredibly pleasing. Let’s just say the yoghurt passed the holding upside down over the head test with flying colours! I also noticed there was no excess liquid at all. After 12 hours in the yoghurt maker and a few hours chilling it was more like Greek yoghurt with no straining required! It tasted smooth with that delicate tang. Beautiful. Also, you know this is fresh and bursting with the good bacteria as opposed to sitting on the supermarket shelf for maybe weeks at a time. It has to be better for you! I received an email shortly after placing the order with a load of useful information, so I was very familiar with the product and ready to go as soon as it arrived. This is so easy to use and providing you follow the directions as instructed it’s practically foolproof! I’m very happy and I can’t wait to try the other cultures. Please feel free to check out my photos of my very first batch! UPDATE: Just made my second batch from the first generation of cultures and in only 6 hours I had another load of thick yoghurt. Still very pleased and can’t recommend highly enough!

It took me 4 attempts to finally succeed in making yogurt with almond milk, but the seller was incredibly helpful. I am severely lactose intolerant so using a mammalian milk as a starter culture was not an option. If you want to make almond milk yogurt, you will need to follow these steps pretty strictly. 1. Make your own almond milk fresh to use in your yogurt. Do not use shop bought almond milk. 2. Before you make the milk or the yogurt pour boiling water over your cooking equipment to reduce chances of bad bacteria killing the culture. 3. Make almond milk by taking finely blending 1 cup of almonds to 2.5-4 cups of water. Use cheese cloth to filter away pulp from almond milk. Do NOT soak the almonds in advance. Just pour boiling water over them to quickly sterilise them. 4. Gently heat and gently stir the almond milk on the stove NOT microwave so it is lukewarm. Keep your finger in the milk and when it doesn't feel cold or warm to the touch it is ready. Do not over heat the almond milk as it can chemically change the milk. 5. Stir in a tablespoon of honey or sugar, and a sachet of culture. The bacteria needs the sugar to feed. Don't be tempted to reduce the sugar content. 6. Transfer your cultured sweetened almond milk to your yogurt maker. Leave it for 8 hours without peeking. If the culturing process works you should at 8 hours have a thickened layer, curds, sitting on top of some liquid. 7. Without stirring anything transfer your yogurt in container to the fridge. Leave it for at least 5 hours. It will thicken up. 8. Take it out of the fridge (I left it over night) and strain away the excess liquid using very fine mesh sieve or cheese cloth. You will be left with yogurt. Now is the time to flavour your yogurt. The fresh yogurt tastes very clean and tangy. It had a slight nutty and gritty texture as you would expect from a nut milk. I have yet to enquire or see whether I can use my first batch of yogurt to re culture my 2nd batch.

I have used these cultures many times and have always had good results. I use one sachet, added to one litre of boiled and cooled whole milk. I then keep it warm (in my Lakeland yoghurt maker pot) for 18-24 hrs. I then divide this yoghurt into 4 individual pots and use this to make a further 4 X 1litre pots of yoghurt. (6 - 8 hrs in yoghurt maker). I then cool the resulting yoghurt in the fridge for at least 6 hours before passing it through a sieve, discarding excess liquid. Result is 4 or 5 nice creamy yoghurts. (16 - 20 per sachet).

Makes great coconut milk yoghurt. You'll need to follow a receipe to ensure it doesn't separate. My favourite is from floandgrace.com. The packaging arrived damaged in the post, but the contents are well protected in individual sachets, so no harm done.

These sachets of yoghurt starter are fantastic. They are easy to use, help us to make loads of yoghurt plastic free and cheaply and healthy. Tastes brilliant too! Am buying more after the sachets lasted nearly a year (we eat a lot of yoghurt).

Faccio questa recensione a un mese dal primo acquisto e utilizzo e al momento sono super soddisfatta. All'interno della scatola ho trovato le bustine di lattoinnesto liofilizzato e le istruzioni, estremamente dettagliate, che mi hanno aiutato a ottenere uno yogurt perfetto sin dalla prima volta. Inoltre, ho visto che il produttore offre un sito web e numerosi video su YouTube per rispondere a far e fornire ulteriori dettagli, il che è molto utile per chi vuole approfondire la tecnica o le varie tipologie di innesto. Per la mia prima produzione ho seguito le istruzioni alla lettera (io utilizzo una Instant Pot per fare lo yogurt), e il risultato è stato uno yogurt denso, dal gusto "morbido", non acido, proprio come desideravo. Ho scoperto bazzicando sul sito del produttore che è possibile ottenere yogurt più o meno acido e più no meno denso scegliendo altri tipi di fermenti della stessa marca, il che offre molte opzioni personalizzate. Le istruzioni inoltre comprendono sia produzione con latte vaccino, sia con latti vegetali. Un particolare che ho molto apprezzato è che, dopo la prima volta, ho potuto ripetere la produzione utilizzando non più 1lt di latte e una bustina di fermenti, ma 1lt di latte e 3 cucchiai dello yogurt preparato in precedenza (invece di utilizzare una nuova bustina di fermenti). Attualmente sono alla quarta produzione sempre fatta a partire da quella prima bustina! Questo rende il processo ancora più economico, poiché ho potuto fare (finora) 4 lotti di yogurt (utilizzando ogni volta 1lt di latte) con una sola bustina iniziale, senza perdere gusto o densità. In conclusione, questo lattoinnesto per lo yogurt fatto in casa è stato un acquisto eccezionale. e sono molto soddisfatta soprattutto per le istruzioni dettagliate, la versatilità e la qualità del risultato.

Diese Rezension schreibe ich, nachdem ich die erste Packung Joghurtbakterien verbraucht und – weil sehr zufrieden - meine zweite nachbestellt habe. Ich habe also inzwischen einige Erfahrung gesammelt. Es gibt viele Angebote mit sehr unterschiedlichen Bakterienmischungen. Die hier angebotene Mischung der Joghurt-Kulturen entspricht am ehesten meinen Vorstellungen, da sie dem ursprünglichen bulgarischen Joghurt entspricht, d. h. sie enthält auch Lactobacillus bulgaricus, der in jüngsten Forschungsergebnissen mit positiven Wirkungen auf die Regenerationsfähigkeit von Hirnzellen in Verbindung gebracht wird. Nach einigen Experimenten (Temperatur, Menge, Zusatz anderer Joghurtsorten) erhalte ich nun zuverlässig einen cremigen, mild sauren Joghurt. Ich setze jeweils 4 Liter halbfette (1,5%) pasteurisierte Biomilch (aus dem Karton) in einem Teflon beschichteten Bräter an, die ich auf 42°C erwärme (Kontrolle mit Laborthermometer). Ein Päckchen Bakterien löse ich in ca. 250 ccm der warmen Milch auf und rühre danach für die Starter-Kultur noch zwei Becher LC1-Joghurt von Aldi dazu, der macht das Ergebnis noch cremiger. Wenn alles gut verteilt ist, gebe ich die Mischung unter Rühren in die warme Milch. In der Zwischenzeit heize ich den Backofen auf 44°C auf (ebenfalls Thermometerkontrolle). Dann stelle ich den Bräter für 7 bis 8 Stunden in den Backofen. Hier beginnt der aufwendigere Teil der Aktion: Die Backofentemperatur muss möglichst gleichbleibend zwischen 41 und 44°C gehalten werden. Das geht bei meinem Backofen nur im Handbetrieb, da der eingebaute Thermostat viel zu ungenau ist. Das heißt also, dass ich alle 20 bis 30 Minuten die Temperatur kontrolliere und evtl. nachregele. Nicht umrühren! Ein Abweichen sowohl nach unten als auch nach oben führt zu einem sauer schmeckenden, wässrigen Produkt, das weit entfernt vom gewünschten mild-cremigen Ergebnis ist. Wenn das Joghurt die gewünschte Konsistenz hat (kann man durch leichtes Wackeln am Topf überprüfen) kommt es (immer noch nicht rühren!) für 8 Stunden in den Kühlschrank. Danach fülle ich es in kleinere Gefäße um. Da es bei uns nie älter als eine knappe Woche wird, kann ich über die Haltbarkeit des Joghurts nichts sagen. Ca. 300 ccm Joghurt halte ich zurück, um es als Starter für meinen nächsten Kulturansatz zu verwenden. Dieses Überimpfen mache ich bei den nächsten zwei Ansätzen, beim dritten verwende ich dann wieder ein Beutelchen Kultur-Bakterien. So komme ich mit den 10 Beutelchen auf 30 Kulturen, d. h. 120 Liter selbstgemachten Bio-Joghurt. Diese überimpften Ansätze sind übrigens schneller fertig, bei mir in ca. 5 bis 6 Stunden. Ich habe diese – zugegebenermaßen etwas umständliche – Vorgehensweise gewählt, weil ich den erhältlichen Joghurtbereitern nicht traue und auch, weil mir die üblichen 150-g-Gläschen zu klein sind. Es ist durchaus möglich, dass man unter anderen „experimentellen“ Voraussetzungen (Backofen, Gefäßform, Ansatzmenge, verwendete Milch) zu anderen Ergebnissen kommt. Die „fertige“ Biomilch erspart mir das bei Rohmilch ansonsten notwendige halbstündige Abkochen.

Muy buenos con calidad en los yogures que se obtienen. Lógicamente solo puedo valorar el sabor ya que no es posible analizar su calidad. Es barato ya que puede hacer muchos yogures con los sobre que trae. Yo utilizo un sobre para hacer una tanda de ellos y congelo, como también te recomiendan, para obtener de cada porción, unos 6 yogures. En definitiva que son muchos yogures.

Produit acheté à la place des ferments lactiques Alsa que j'avais l'habitude d'utiliser mais dont le prix a subitement presque triplé. Le mode opératoire est un peu plus long, mais le résultat est très bien. Les yaourts sont peut-être juste un peu plus acides qu'avec les ferments Alsa Bifidus, mais ils ont très bien pris ; ils sont fermes et onctueux, juste comme il faut. L'astuce donnée dans le tutoriel envoyée par mail est excellente : en congelant ma "fournée" de yaourts dans des bacs à glaçons, j'ai de quoi ensemencer de nombreux nouveaux lots de yaourts, ce qui rend le produit très économique et toujours plus pratique que l'achat de yaourts en grande surface pour préparer ensuite les yaourts maison.

Ottimi fermenti per produrre yogurt in casa : molto cremoso e delicatamente acido proprio come piace a me. Anche le istruzioni riportate nella confezione sono chiarissime. Inoltre il giorno di ricevimento del prodotto ho anche ricevuto una mail con pdf allegato con tutte le raccomandazioni e i consigli. Natural Probiotic selection : veramente bravissimi !