Yoghurt

Natural Probiotic Selection Yogurt Starter Cultures – Freeze-Dried Culture Sachets : Good way to start learning how to work with cultures

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I love that these yogurt starter cultures are freeze dried. Meaning they will last me a lot longer than most do. They have a shelf life of 6 months without having to refridgerate. Each sachet will make 1 litre of yogurt, and each contain live bacteria. I love being able to make my own yogurt & can put any flavors in it i want.

Fast service for this really good yogurt starter. Made a litre of yogurt in 8 hours. I will certainly buy this again. The best starter i have used. . I used milk powder for added thickness.

I’m eating yoghurt since childhood. We use it as is or mixed with fruits, diluted with adding a tinge of salt and cumin or fenugreek. Also we use it extensively in cooking as a meat tenderise in bbq marinade or in deserts (depending on acidity). We also put it in muslin and hang it for a couple hours to concentrate and call this labana. Yoghurt is a great nutttitional product for all ages and it augments the body defence system. Making fresh yoghurt at home costs few penni. Compared with what you buy from any shop and it is always fresher. Here are the specifications for the Natural Probiotic Selection Yogurt Starter Cultures – Freeze-Dried Culture Sachets:

  • Use with all yogurt-making appliances
  • Contains live active bacteria like ”Lactobacillus delbrueckii subsp. Bulgaricus” and ”Streptococcus thermophilus”
  • One sachet is enough to make 1 quart of plain yogurt and re-cultured after
  • Suitable for vegetarians and SCD diet
  • Pure bacterial blend of cultures made in laboratory environment away from additives, maltodextrin, gluten and GMO

This was bought to use in my lakeland yogurt maker and it makes the most delicious, creamy tasting and not too tart yogurt. I used longlife whole milk and a spoonful of dried milk and leave it for 12 hours. I have not tried making further batches with the made yogurt yet, it gets eaten up too quickly and when i eat it i can almost feel it doing me good.

Fast service for this really good yogurt starter. Made a litre of yogurt in 8 hours. I will certainly buy this again. The best starter i have used. . I used milk powder for added thickness.

Reviews from purchasers :

  • Easy & very good quality.
  • very impressed, recieved pdf from company about how to
  • Comics are not just for kids

Started using it to make yogurt and i am pleased with the results. I have just started using it to make yogurt and i am pleased with the results. It gives it a slightly thicker texture, is not a runny buttermilk anymore but creamier. Don’t expect to come very thick though, for that you may want to add gelatine or other thickener agent to the recipe.

I’ve found this to produce by far the best yoghurt from ordinary milk, rather than using bought live yoghurt as a starter. What i have not had a great deal of success with is using some of the initial batch as starter for the next. So i’ve bought a pack of 10 and will just use one for each new batch: it is too nice and too good not to. Best so far is using homogenised jersey milk to one pack of dried probiotic culture; it is usually ready in 12 hours, which is a little longer than usual but the results are most definitely worth it. Updatehave now made good yoghurt using the first round as starter. This is really good stuff, and i make it pretty well every day. I’m certain our digestive health has improved too, as a result.

One thought on “Natural Probiotic Selection Yogurt Starter Cultures – Freeze-Dried Culture Sachets : Good way to start learning how to work with cultures”

  1. I made my first batch last night using my easiyo yogurt maker and it has turned out to be perfect. To keep things simple i used 1 litre of uht whole milk – which saves boiling and cooling – stirred the packet of culture into the milk, filled the easiyo insulated outer container with boiling water and popped the 1 litre yogurt container inside. I left it for 12 hours and when i opened it this morning it was perfectly set and now that it has been chilled for a few hours in the fridge, i have just sampled it and to me it is a very fine batch of yogurt indeed. Very smooth and creamy with just the right yogurt “tang” to set it off. I prefer the taste of this to easiyo’s own powdered satchets which are mixed with water and i shall therefore use this product in future as it not only tastes better to me, it is also so very much cheaper to produce. I look forward to making my next batch in a few days using some of this present batch as a starter. I can highly recommend this product.
    1. I made my first batch last night using my easiyo yogurt maker and it has turned out to be perfect. To keep things simple i used 1 litre of uht whole milk – which saves boiling and cooling – stirred the packet of culture into the milk, filled the easiyo insulated outer container with boiling water and popped the 1 litre yogurt container inside. I left it for 12 hours and when i opened it this morning it was perfectly set and now that it has been chilled for a few hours in the fridge, i have just sampled it and to me it is a very fine batch of yogurt indeed. Very smooth and creamy with just the right yogurt “tang” to set it off. I prefer the taste of this to easiyo’s own powdered satchets which are mixed with water and i shall therefore use this product in future as it not only tastes better to me, it is also so very much cheaper to produce. I look forward to making my next batch in a few days using some of this present batch as a starter. I can highly recommend this product.

  2. This review is from : Yogurt Starter Cultures – Freeze-Dried Culture Sachets for Balkan Style Plain Yogurt (Pack of 10 sachets)

    Comics are not just for kids. When you come to download the instructions do not be put off by the comic strip, it is very informative.

  3. This review is from : Yogurt Starter Cultures – Freeze-Dried Culture Sachets for Balkan Style Plain Yogurt (Pack of 10 sachets)

    Comics are not just for kids. When you come to download the instructions do not be put off by the comic strip, it is very informative.
    1. Jogurt wychodzi malo kwaśny, jest ok. Jogurt wychodzi malo kwaśny,jest ok.

  4. This review is from : Yogurt Starter Cultures – Freeze-Dried Culture Sachets for Balkan Style Plain Yogurt (Pack of 10 sachets)

    Jogurt wychodzi malo kwaśny, jest ok. Jogurt wychodzi malo kwaśny,jest ok.

  5. This review is from : Yogurt Starter Cultures – Freeze-Dried Culture Sachets for Balkan Style Plain Yogurt (Pack of 10 sachets)

    Very impressed, recieved pdf from company about how to. Very impressed, recieved pdf from company about how to make the yoghurt and 2 other pdf’s. Have made my first batch following recipe of culture. Simple to use speedy delivery, can’t wait to try the results.
    1. Very impressed, recieved pdf from company about how to. Very impressed, recieved pdf from company about how to make the yoghurt and 2 other pdf’s. Have made my first batch following recipe of culture. Simple to use speedy delivery, can’t wait to try the results.
      1. First of all, a quick comment on the packaging, which straight away gives the impression of a hygienically and professionally produced item. I thought it was excellent and well designed. I used fresh goat’s milk and followed the instructions precisely regarding temperature etc. I make cheese , so i have the necessary gear, as well as a yoghurt maker. The result was great, and has a taste quite distinctive from any yoghurt i have made in the past.
  6. First of all, a quick comment on the packaging, which straight away gives the impression of a hygienically and professionally produced item. I thought it was excellent and well designed. I used fresh goat’s milk and followed the instructions precisely regarding temperature etc. I make cheese , so i have the necessary gear, as well as a yoghurt maker. The result was great, and has a taste quite distinctive from any yoghurt i have made in the past.
    1. To keep this low fat, i used a dried skimmed milk mix for this at 1. 5 strength and it worked well. I always find homemade yogurt slightly more acidic than shop bought but it’s very ‘live’ and fun to make. I used my jam thermometer and would recommend not guessing the temperature. These cultures were many times better than trying to use shop bought yogurt or expensive all-in-one mixes.

  7. This review is from : Yogurt Starter Cultures – Freeze-Dried Culture Sachets for Balkan Style Plain Yogurt (Pack of 10 sachets)

    To keep this low fat, i used a dried skimmed milk mix for this at 1. 5 strength and it worked well. I always find homemade yogurt slightly more acidic than shop bought but it’s very ‘live’ and fun to make. I used my jam thermometer and would recommend not guessing the temperature. These cultures were many times better than trying to use shop bought yogurt or expensive all-in-one mixes.
    1. I made my first batch with the starter in the lakeland yogurt maker last night, about 12 hours then made smaller batches from that in my instant pot this morning, only took about 4 hours & both have turned out really well, i used uht milk with no boiling as it’s easier & that was fine, lovely taste & texture, shop bought yogurt just doesn’t compare & this is probably the best home made yogurt i’ve made.
      1. I made my first batch with the starter in the lakeland yogurt maker last night, about 12 hours then made smaller batches from that in my instant pot this morning, only took about 4 hours & both have turned out really well, i used uht milk with no boiling as it’s easier & that was fine, lovely taste & texture, shop bought yogurt just doesn’t compare & this is probably the best home made yogurt i’ve made.
      1. Since it took me a while to find a “correct” way, of using these ferments, let me share my method. First time you make jogurt, bring 1l whole milk to 85 c quite quickly, then let it cool down until it reaches about 43 c. At this point, mix the content of a sachet and stir with a whip very thoroughly. Place the milk in your jogurt machine and let it rest for approximately 10-12 hours. You will see that it’s ready when it smells like jogurt and it doesn’t move much if you delicately tilt the container. You can now put the container in the fridge, without stirring. Once it’s cool, stir gently with a whip and your jogurt is ready.For all subsequent batches, just follow the same method but keep the milk in incubation for only 3-4 hours.
  9. Since it took me a while to find a “correct” way, of using these ferments, let me share my method. First time you make jogurt, bring 1l whole milk to 85 c quite quickly, then let it cool down until it reaches about 43 c. At this point, mix the content of a sachet and stir with a whip very thoroughly. Place the milk in your jogurt machine and let it rest for approximately 10-12 hours. You will see that it’s ready when it smells like jogurt and it doesn’t move much if you delicately tilt the container. You can now put the container in the fridge, without stirring. Once it’s cool, stir gently with a whip and your jogurt is ready.For all subsequent batches, just follow the same method but keep the milk in incubation for only 3-4 hours.
    1. Followed the instructions and now have perfect yogurt. . Followed the instructions and now have perfect yogurt.
      1. Followed the instructions and now have perfect yogurt. . Followed the instructions and now have perfect yogurt.
  10. Just the think to replace and grow your own internal good bacteria.
    1. Just the think to replace and grow your own internal good bacteria.

  11. This review is from : Yogurt Starter Cultures – Freeze-Dried Culture Sachets for Balkan Style Plain Yogurt (Pack of 10 sachets)

    This is a really good culture. Taste is really creamy and tart.

  12. This review is from : Yogurt Starter Cultures – Freeze-Dried Culture Sachets for Balkan Style Plain Yogurt (Pack of 10 sachets)

    Wonderful, wish it was cheaper. I used graham’s milk, it is a full fat milk. For best results i adjusted my yoghurt maker to 45 deg for 12 hours. Tip: when your milk is cooling, keeping breaking the thin layer of fat deposited on top. Do not wait for it to become thick. Add this fat cream to your yoghurt, it will become creamier. If you try to keep some yoghurt as starter for a second batch, it does not turn out good, instead the yoghurt gets very liquidy. Overall i like this starter as you can keep it outside without having to refrigerate it immediately. I wish it was a cheaper product.
    1. Wonderful, wish it was cheaper. I used graham’s milk, it is a full fat milk. For best results i adjusted my yoghurt maker to 45 deg for 12 hours. Tip: when your milk is cooling, keeping breaking the thin layer of fat deposited on top. Do not wait for it to become thick. Add this fat cream to your yoghurt, it will become creamier. If you try to keep some yoghurt as starter for a second batch, it does not turn out good, instead the yoghurt gets very liquidy. Overall i like this starter as you can keep it outside without having to refrigerate it immediately. I wish it was a cheaper product.

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