Acidophilus Yogurt Starter - Pack of 5 Freeze - Dried Starter for Authentic Plain Acidophilus Yogurt (5 sachets)

Used the culture last week for the first time with a Lakeland Electric Yogurt maker and it turned out perfectly. It was thick and creamy, slightly sharp in taste. I am now on the second batch having saved a small amount from the first batch. Assuming this turns out OK I will then try making some soft cheese with it.

I tried a different flavour this time. Not sure if I did anything wrong but the yogurt made from this yogurt starter was more creamy and not as firm as the Bifido Yogurt starter and tasted more sour as well. The instruction from the seller is very clear and easy to follow.

Very reliable website, easy to interact with. Sachets of culture don't even need to be refrigerated, which is helpful. The yoghurt made with them has a good flavour and thickness, though it tends to separate. This can be resolved by stirring once it has been thoroughly chilled after making. Will definitely continue using this product. Ruth Kirk.

Works a treat. For best results, use full fat milk. It will also work fine with low fat milk.

I haven't eaten homemade yoghurt since I was a kid in the seventies, but I thought I'd give it a try to cut out some plastic packaging from my life. I used the vonchef digital yogurt maker. Sadly there were some plasic bags and foam in the packaging of the machine (could do better) . For the first batch I left it set at factory settings- 8 hours at 42 degrees. It turned out like a yogurt flavoured drink. The next time I increased to 43 degrees for 10 hours, and it was perfect. I used UHT milk, which I warmed in the microwave till it was as warm as baby's milk. I also added some boiling water to the machine to get it started. For my next batch I'm going to try ome of the yoghurt I made as a starter.

Makes firm, clean tasting yogurt. Lasts ages when kept in the fridge. For added thickness, add a few tablespoons of dried milk powder to the yogurt and milk mix.

Used this as per instructions and yogurt is lumpy Made without this added and yoghurt is smooth & beautiful but add this to mix and it looks curdled. Tastes normal but consistency is wrong. Very expensive for something that I found to make my yoghurt not as nice as without it so money wasted. Not happy

I'm on my second batch using a spoonful of an earlier batch. It's hard to go wrong with this. I use a Lakeland yogurt maker, which is perfect, set the timer and let the yogurt culture work for a few hours. I use UHT whole milk, which is also perfect, and stick the milk in the microwave for two minutes, forty seconds, add the sachet, stir for a few minutes, stick the lid on and be patient while the magic works. What you get is a thick, tasty, healthy yogurt.

Still going years later! Great product

Ich habe von dem Hersteller schon öfter Kulturen für Joghurt angesetzt und unterschiedliche Bakterienstämme ausprobiert. Die Joghurts schmecken alle sehr lecker und frisch. Muss jeder für sich selber herausfinden welche Kulturen besser schmecken. Jedenfalls gelingen die Joghurts immer. Ich benutze für die Herstellung den: Natur Joghurtbereiter OURSSON FE1105D/GA Sollten die Joghurts nicht richtig fest werden liegt es allermeisten an der Zeitdauer der Herstellung oder Verunreinigung eines Gefäßes.(Joghurt Becher aus der Spülmaschine nicht richtig sauber) . Nach einigem Experimentieren hier mein Zubereitungstipp für stichfeste Joghurts mit 3,5-3,7% Fett: - Becher mit kochendem Wasser 1 min desinfizieren, ausleeren und auf frischem Handtuch auskühlen lassen. - 4 Esslöffel Trockenmilchpulver in die Milch - Milch auf 65 Grad erhitzen , dabei ab und zu umrühren. das reicht um die Keime abzutöten. Ich messe die Temperatur mit einem Digitalthermomter - Milch auf ca. 38-40 Grad abkühlen lassen. - Kulturen zugeben und umrühren.Sollte sich Schaum gebildet haben diesen mit einem kleinen Sieb abschöpfen. - Milch in Gläser/Becher füllen und bei Erstimpfung für 14 Std. in den Joghurtbereiter. Fertig Einen Becher mit Joghurt friere ich ein.Vor dem erneuten Impfen wieder auftauen. nach 3x Wiederimpfen wird das Ergebnis schlechter und ich Benutzer wieder frische Kulturen. Die Herstellzeit beim Verwenden eines Joghurts zur Impfung reduziert sich auf 6-7 Stunden. Der Prozess zu Herstellung ist wie oben beschriebe gleich.

testé avec du lait entier de vache, incubé à 40 degrés pendant 24h, le résultat est satisfaisant, le goût est très doux sans saveur acide, la consistance du yaourt est assez ferme, (il serait encore + ferme si j'égouttais +, car je me contente de déverser sommairement le petit-lait qui se forme distinctement de la masse du yaourt)

El yogur se puede reutilizar una y otra vez sin perder la calidad. Después de más de 10 reutilizaciones el yogur sale como el primer día

Fabrication de yaourt dans yaourtière. Goût bulgare confirmé