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

Makes thick, creamy, mild soy yogurt, with good probiotic profile.

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

Unlike the more common yogurt cultures, when using nonfat milk to make yogurt, this strain works great without adding powdered milk to increase the protein content. Makes fantastic non-fat yogurt all by itself.

Works great for making Greek style yogurt, mood support and keeping things moving

This was my first attempt with this yogurt starter. I followed the directions up to using a yogurt maker. I just filled half pint jelly jars and placed in my with the OVEN LIGHT ON for 14 hours. The texture and flavor are perfect. I did not strain it to make Greek yogurt. I ate it with a handful of roasted pecans and Manuka honey. It’s delicious and hopefully nutritious.

So far I’ve made 2 batches of yogurt and they have both been watery. When I’ve made yogurt before with regular mixes I’ve had no issues. Used 1/2 &1/2 like recipe stated and it was real 1/2 & 1/2 from the farm. Hated to see it turned into whey. Used it to make ricotta. 😋

If you follow the directions, works very well . Turns more sour the longer you leave to ferment. 12-14 hours is ideal.

Excellent starter.

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

Took very long to arrive but works excellent for Dr William Davis style 36 hour at 99° yogurt. I refrigerated mine has have only used one packet because I save over my culture hit a very sterile way by taking my culture right away as soon as the yogurt has set a few hours in the fridge into boiled container and a boiled spoon to take the culture which I keep at the very back of the fridge on the top shelf. Along with other of Dr Davis's recommended cultures I believe I have had relief of many symptoms especially diarrhea.

Ich mach schon lange Joghurt selber, meistens mit Sojamilch. Bisher wurde der Joghurt eher dünnflüssiger, aber durchaus lecker. Zu meinem Erstaunen wurde der Joghurt, ebenfalls mit Sojamilch hergestellt, mit dieser Kultur erheblich fester, um nicht zu sagen stichfest. Der Geschmack ist wirklich sehr gut.

I make a big batch of yoghurt on my yoghurt maker and the taste is just so good. Just heat the milk to 83 degrees C, let it cool to 43 degrees sprinkle the contents on top and leave overnight on my yoghurt maker. The longer you leave the better the taste.

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