Yogurt Starter Cultures for Homemade Preparation of L.Salivarius and L.Reuteri Yogurt (Pack of 5 sachets)

Use it to make instant pot yogurt! Some times it is a little runny but that may be the milk!

This helps my L. Reuteri yoghurt turn out successfully every time.

Works well and tastes lovely. Follow the easy instructions and help your gut health. I have found that cooling the milk to a slightly lower temperature before adding the culture helps to guarantee a good set. I would suggest somewhere between 35 and 40 degrees.

Perfect to make yoghurt at home. Bought a few times and both times I was happy with the final yogurt. Thanks

I've made yogurt from it. It works.

Product was easy to use and the result is a firmly set yogurt which isn't acidic. You do not need to use a new packet of starter culture every time as you can take some out of your already made product to use as a starter for your next batch.

I like this product.

Bought these to see if can avoid needing to get fresh yoghurt all the time to make one. First & subsequent batches turned out like a thicker kefir (drinkable!) consistency rather than a firm yoghurt. I thought it was the milk I had used (recipe used whole milk & I used semi skimmed). Tried whole milk, boiling the milk etc but still same. Later read in the reviews that people had had similar experiences with a more runny consistency. Twas still a great taste (mild, not so tangy yoghurt like flavour which I would have preferred). Actually used it with pea milk & it worked! Lovely taste to it (was trying non-dairy alternatives. I usually take oat or almond & tried both but starter didn’t work on either. I just got a congealed/spoiled milk type consistency with watery whey after incubation. Was reading up on it and says perhap because not enough milk protein &/or in the non-dairy alternatives?). Will keep using it as I don't mind the kefir type consistency. Overall not bad.

Lo yogurt viene ben compatto , poco acido con un buon gusto.

Llevo tiempo haciendo mi yogur con bacterias de esta marca. Salen muy buenos y no puede ser más fácil y económico. Otro beneficio es que evitas todo el plástico en el que suelen estar los yogures industriales.

The product received does not work. The powder inside the sachets is dark yellow and with some caked clumps. I used the right process but milk has not curded. I can compare with the same product bouhgt from the same brand bought before. Before it worked and now it is not. The expiry date stamped on saches is 05. 05. 2027. It seems there was a problem with storage of packages.

Great product I use yogurt maker 100 degrees for 36 hours with 1/2 & 1/2 then drain for several hours, makes some of the best yogurt ever, thick and creamy

I enjoyed this yogurt. It was easy to make and made a smooth and thick product that had a mild tang-delicious even without sweetener. I used 2c of FINE FILTERED 10% cream and 2c. whole milk and 1T inulin that was brought to a 180 degrees F. over med. heat, covered and cooled to 102 F, mixed in culture, poured into clean, sanitized glass jars with lids and fermented for about 10 hours at 102 F.