Yogurt Starter Cultures - Pack of 3 Freeze-dried Culture Sachets for Pure Acidophilus Yogurt (3)

Much better than the regular Acidophilus. Thicker and smoother. My method. Switch yogurt maker on to warm up. Heat milk to boiling. Cool to 42 degrees Celsius. Add culture and stir (don’t whisk). Set yoghurt maker to 42 degrees Celsius. C2. 12 hours. Add milk to yoghurt maker. First batch will be watery but use 3 heaped tablespoons from the bottom of first batch to make your second batch. Same method but make yoghurt for only 6 hours. Don’t ever let culture get above 42 degrees.

Makes a nice drinking yogurt. I don't think it's anywhere near as tart as the scientific name leads you to believe, I get it's a description of what the Lab's like and not what they make but just so you know, it's a creamy thick single to double cream consistency. It won't strain, just sits there clinging to the cheese cloth so you can't make it much thicker. I sieved it and used it for drinking like a Filmjölk. Without sieving it was a tad lumpy from the yogurt maker or attempt to strain.

Ok

I have been very pleased with this product, and found it tastier, and much more economical than the EasyYo powders that I usually use. It was very well instructed, even a downloadable guide. I took other reviewers advice and added a tablespoon of milk powder, which gave me a thicker end result. I didn't have a thermometer, and it didn't matter, however I did use my old Lakeland yogurt making insulated flask, which proved perfect. I also had success with making further batches by just using a couple of spoonfuls of the yogurt as a base to start off another batch....which was almost as thick as the first batch. In all I was very happy with this product.

It didn’t work for me.

This will turn your milk into something like yoghurt, but you'll get much better results in half the time by buying a live yoghurt from a grocer. I personally recommend FAGE brand as I have had good results with this. It has five bacteria compared to the one in here, and it gives a better consistency and flavor. If you have no freezer and you need a culture you can store for months before using, you could conceivably justify buying this. For reference, I used an InstantPot to make my yoghurt, and after seeding it with a starter I let it ferment for 24 hours as recommended. With live yoghurt as a starter instead, I get better results in 12 hours.

I wish I can rate them 10 and all I can say is how helpful they've been. I bought the first batch and because I wasn't aware of the process in yoghurt making using the live cultures, the yoghurt didn't come out the way I wanted it too. After contacting the customer services team they were extremely helpful in telling me all the details to get a successful batch and the process from beginning to end. They also send me out another one which was so successful and Ive had no problems since. I'm so glad to finslly get the hang of this. I would recommend though to get a good serving of the yoghurt is to use a yoghurt maker which always came out perfect. Thanks a lot Natural Probiotic for being more than helpful

I should have got 2 gallons of yoghurt from one sachet, I did'nt get 3 pints from all three sachet, I have sent my yoghurt maker back, so to be honest I could not say weather it was the culture or the yoghurt maker.

This yogurt firmed up in about 8 hours in my sous vide cooker. I put the batch in a large mason jar at the temperature recommended by the company. Smooth, creamy yogurt without the tangy taste! Better than the premium yogurt that I have purchased in the past. And you can add your own fruit or whatever. I was actually surprised at how good it came out. Getting ready to make subsequent batches from initial batch so keeping my fingers crossed that it will be as good.

Las instrucciones siempre indican que puede usarse leche de vaca entera o leche de soja, pero por aquí no toleramos la grasa láctea y he probado con leche desnatada 0,25% M.G. a temperatura ambiente y en una yogurtera marca Ariete comprada en Amazon. SIN espesantes ni nata ni tampoco leche en polvo. A las 13 horas me encuentro una parte sólida asentada, con forma de flan, suero de leche transparente por encima. Lo revuelvo, aparto unos 120 ml para el próximo yogur, y un par de horas más tarde lo pruebo con satisfacción. Todavía no está frío, es más fluido de lo que le gusta a la gente -dentro de lo esperado para una leche que es agua pura-, pero resulta sumamente suave y agradable para una persona con muchos problemas digestivos. MUCHO mejor sabor que con el yogur industrial. CON TODO, no es muy ácido, como me gusta, pero he leído en algún post que la primera vez el sabor es más suave. Ya veremos ... SEGUNDO INTENTO: reutilizando yogur. En seis horas y pico está asentado, con el suero claramente separado por encima de la parte sólida y, ahora sí, el lactobacilo se ha ganado las 5 estrellas. Delicioso, en su punto de acidez.

Good product....as a matter of fact you can use one to two teaspoons of the yogurt as a starter too..,.tried it succesfully

Ich bin wirklich begeistert von diesem Joghurtferment, das ich kürzlich ausprobiert habe. Als Liebhaber von selbstgemachtem Joghurt war ich auf der Suche nach einem hochwertigen Produkt, das mir die Herstellung meines Lieblingsjoghurts zu Hause ermöglicht, und dieses Ferment hat meine Erwartungen mehr als erfüllt. Zunächst einmal hat mich das ansprechende Packaging beeindruckt. Die Verpackung war nicht nur schön anzusehen, sondern enthielt auch eine äußerst ausführliche Anleitung zur Zubereitung des Joghurts. Als jemand, der gerne alles genau richtig macht, war ich dankbar für die klaren und einfachen Anweisungen, die mir halfen, den Prozess reibungslos zu gestalten. Der eigentliche Joghurt, der am Ende entstanden ist, war einfach köstlich. Die Konsistenz war perfekt cremig und der Geschmack war genau das, was ich mir erhofft hatte – angenehm mild und leicht säuerlich. Es war ein wahrer Genuss, diesen hausgemachten Joghurt zu genießen, der zudem auch noch reich an probiotischen Kulturen ist. Alles in allem kann ich dieses Joghurtferment mit reinem Lactobacillus Acidophilus uneingeschränkt empfehlen. Es liefert nicht nur ein fantastisches Ergebnis, sondern bietet auch eine erstklassige Anleitung für eine mühelose Zubereitung. Wer selbstgemachten Joghurt liebt, sollte dieses Produkt unbedingt ausprobieren!

Premetto che vado a descrivere l'utilizzo che ne ho fatto io, non necessariamente è il migliore o quello più indicato, e ad assegnare il voto di conseguenza. Già preparavo lo yogurt in casa con uno starter che proviene da un semplice yogurt con fermenti bulgari (per partire ho utilizzato yogurt greco senza zucchero e additivi). Ho semplicemente aggiunto questi fermenti al mio starter per produrre, come di consueto, 1 lt di yogurt. In particolare: -Ho scaldato (non bollito) 1 lt di latte biologico intero mocrofiltrato a temperatura "vasca da bagno", come dico io. -Ho mescolato bene una di queste bustine di acidophilus puro allo starter appena tirato fuori dal frigo. -Ho sciolto per bene il tutto nel latte tiepido. -Ho messo in coltura nel mio forno per 8 ore a 45°C (questo in estate mentre in inverno faccio 55°C) all'interno di due recipienti da 500 cl e uno più piccolo per il nuovo starter. Sono convinta che con una yogurtiera venga anche meglio visto che, a differenza del forno, permette di mantenere una temperatura costante. -Dopo le 8 ore ho lasciato freddare a temperatura ambiente e poi ho riposto in frigo per poterlo avere pronto la mattina dopo a colazione. E' venuto uno yogurt compattissimo e più dolce rispetto al consueto. Utilizzando di nuovo lo starter per un'altra produzione il risultato è rimasto inalterato. Sono soddisfattissima! D'ora in poi il mio yogurt conterrà sempre acidophilus, poco ma sicuro.