Yogurt Starters (6 Sachets = 6 Liters) Probiotic Starter Culture

I bought this after reading reviews. Thoroughly recommend. So, my old Lakeland yoghurt packed up over a year ago. I bought the new Lakeland yoghurt maker but have been struggling with the culture. I've traditionally used a small pot of Yeo as a starter, making yoghurt which would go on for months using a bit of each latest pot for the next culture. Despite this being successful for years I now found that, past 3-4 pots, the yoghurt no longer set & i had to buy another Yeo. I know it is not now recommended to use a shop yoghurt for making yoghurt more than a few times. So I looked around & found thus. Whilst appearing pricey in the initial outlay I am still making yoghurt from successive cultures derived from the first sachet. Currently I am on number 16, with a culture pot set aside & the yoghurt tasting & looking like it's from the initial culture. Thought my recipe might help: Lakeland yoghurt maker set to programme C2 at 42 degrees for 11 hours. 1 sachet Yorgourmet 1 litre Tesco UHT whole milk at room temperature (UHT doesn't need heating). Makes lovely tangy moderately set yogurt! Set aside 150g as next starter in a pot in the fridge. Repeat process after 4 days. Vodka! Will only

Simple and easy to use. I've used this twice so far and it's worked very well

Very happy with the product.

This yogurt starter is a game changer! I am impressed with the result. I was a bit nervous because I was new to making yogurt. But this starter made it simple. Great taste and texture.

The only shop bought non-dairy yogurt that I regularly buy is the "Coconut Collective" one. The yogurt has a nice creamy flavour and firm texture. The fly in the ointment is that it has become quite expensive. I have tried on multiple occasions to culture my own non-dairy yogurts with varying degrees of success. By the time you factor in the cost of the milk and culture a "failure" can be an expensive waste of money. I have finally found a reliable recipe for homemade non-dairy that works. I use Alpro UHT soya milk with extra protein using Yogourmet Yogurt Starters. I also add half a cup of cashews liquidised in some of the milk. It's best to soak the cashews overnight to soften them. To make a thicker product I filter the yogurt through a yougurt sieve. If you leave the yogurt in the sieve for 24 hours or more the final product can be very thick, akin to clotted cream. Please note that the Yogourmet Yogurt Starter does contain milk. If you want to make strictly vegan yogurts you may have to look elsewhere. The one thing I don't like about using soya milk is that yogurts made using it can have a distinct soya "twang". My initial results suggest that the soya twang can be minimised by fermenting the yogurt for no longer than necessary.

I normally make yogurt in a 1-litre yogurt maker, using 100g of a previous batch or most of a pot of organic Greek-style yogurt. I strain it and it's great. Using this culture - even using two sachets - I haven't been able to make yogurt to our taste. The flavour is okay, but the consistency is very thin, even after straining. It's okay for an emergency, but cheaper to buy a 150g of organic yogurt.

This worked perfectly for me and makes lovely we’ll set yoghurt.

I tried this product twice, using a thermometer to ensure the correct temperature, and followed the instructions to the letter each time. The first time, the yoghurt produced was so thin that I had to put it back into the yoghurt maker for another round of fermentation. After refrigeration, the yoghurt was very thick, but not creamy, and it tasted too tangy. I tried again yesterday and once again had to put the mixture back into the yoghurt maker for another few hours. The mixture was still very thin at that point and did not thicken at all during overnight refrigeration. In my experience, trying to make yoghurt with this starter is a waste of milk, time and effort. It's a pity that I can't return the remaining sachets for a refund.

I have had great success with this brand out of two batches. I've only had one failure and I think that was because of me so very happy with it. The flavour produces is nice. Crisp tart Greek yoghurt.

Buenísimo.

This was my first time ever to make yogurt but it was very easy and was successful. Reviews stating that it does not work likely did not follow instructions . I used whole cow milk. Two packets to a gallon of milk and followed the instructions and yogurt turned out great. I used a heated electric blanket to incubate. I just wrapped the blanket around the pot and set the blanket heat level to 5 which is medium, and 180°. This is a tart yogurt so even though the description does not state it, I think it's a Bulgarian yogurt because it's very tangy/ tart. If you don't like a very tart yogurt I would suggest getting a creamy or a sweet yogurt culture instead. For me though, I would buy again

Ho preso questi fermenti per preparare lo yogurt con la yogurtiera e ne sono rimasta soddisfatta! Come al solito, ho inserito nel cestello un litro di latte intero di qualità e una bustina di fermenti, ho acceso, lasciato fermentare tutta la notte e al mattino ho trovato uno yogurt cremoso e non troppo dolce. Ho poi provato una seconda volta con latte + fermenti + un vasetto di yogurt bianco e il risultato è stato ancora migliore, più denso. Purtroppo al supermercato non trovo più i fermenti della Cameo, ma questi li sostituiscono degnamente.

Great product. Used 2 packs in 2 litres of milk. Worked perfectly. Great taste.