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

I have a local source of very creamy probiotic yoghurt which I use when I can as the starter for my own yoghurt. However it is a drive away and when I am away from home for any time need a product that I can use to make my own probiotic yoghurts. These starter sachets are effective and convenient to use and make a very nice yoghurt

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.

I've used long life semi-skimmed and full fat fresh boiled milk. Both produced a very large amount of pale cloudy water that needs to be syphoned off before use. It's a bit of a fiddle to do so will try other products after this one since i've made tonnes of yoghurts and this is the first time ive had this issue, assume its's related to the bacteria strain. Too much bother to be honest. Tastes like yoghurt though, can't fault it for that

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.

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

Great yogurt bacterial culture and so easy use. I have made very good soya yogurt using these culture. Highly recommended.

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.

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.

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

He querido esperar hasta ver como respondían las siguientes tandas de yogurt y ya en la tercera he de decir que va perfecto. ¿El sabor? pues eso, va en gustos, por lo que tendréis que probarlo, pero posiblemente, si solo coméis "yogurt" del supermercado, o preparado con estos, realmente no habéis probado nunca un yogurt, si no un "preparado lácteo", como se puede ver en los carteles del supermercado. Está francamente MUY BUENO. Decir que para que salga un yogurt realmente genuino, olvidaros de leches desnatadas, sin lactosa, y similares, yo uso leche fresca entera del LIDEL, que según dice en el bote es de vacas que pastan 5 0 6 horas al día (A saber) y en 5 o 6 horas tienes un yogurt de primera.Decir también que el paquete de 12 sobre, según mis números, me va a durar medio siglo. Con un sobre sacas 1 L de yogur, y con ese litro de yogur si lo guardas congelado, puedes hacer otros 10 L más, así hasta 4 veces, Hacer números, vale la pena.

Sehr zufrieden, geschmacklich sehr gut, es klappt jedesmal und es geht nichts mehr schief