I have recently purchased a yogurt maker and really do not want to faff about heating milk - can it be used with HT or does it have to be fresh milk?

I use an electric yoghurt maker from Lakeland, and they recommend using UHT milk. This is what I use (full fat, semi skimmed milk gave quite nasty yoghurt) and have been getting consistently good results, starting with the milk at room temp. Despite the starter culture advising against UHT, I can't really see any reason why it wouldn't work. The point of the heat treatment (either boiling it yourself or buying it already heat treated) is to kill off any micro-organisms present in the milk which might grow as well as or instead of the yoghurt bacteria and give off - flavours or problems such as failure to set, or perhaps even food poisoning.Chemically, the milk composition will be exactly the same - the lactose is what provides 'food' for the yoghurt bacteria to grow, and that is still there regardless of how the heat treatment has been carried out.

Hi, I want to make some yogurt for my son who is on a cassein free diet. Can you tell me does this starter kit contain cassein or it is just cultures

Dear Lena, I believe the casein is in the milk that presumably you are going to mix with the culture. I believe the casein will stay in the yogurt. Gemma

Is this yogurt starter vegan ?

It is a bacterial culture - so neither plant nor animal. If you are happy to eat yeast (also a micro-organism) then live bacteria should be acceptable. However, they are lactobacilli, and will have been grown using milk as their food source (that's how they turn milk into yoghurt). So it's likely that there is some milk remaining in the starter culture powder as well as the bacteria. If you don't eat dairy products, you're unlikely to be able to make good yoghurt anyway - I don't know whether the culture will work well with milk alternatives such as soy or oat.

I have found that most yogurst starter cultures leave a nasty after taste in the yogurst made with them. Any advice in the matter would be welcome.

Hello Suzanne S, the taste of the yogurt greatly depends on the milk used and once ready - storage conditions. Please keep the yogurt in approved for food and well closed container in the fridge as the yogurt easily can absorb the other food`scents which can result in unpleasant combination and will reflect on the aftertaste.

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🥄 Cultivate Culture, Capture Tradition — Your Balkan Yogurt Revolution Starts Here!

CLEAN PURE FORMULA - Lab-crafted without gluten, maltodextrin, or GMOs—ideal for vegetarians and SCD diets.
VERSATILE COMPATIBILITY - Works seamlessly with all yogurt makers and dairy alternatives like soy or cashew milk.
EFFORTLESS BATCH PERFECTION - One sachet cultures a full quart—perfectly mild, creamy yogurt every time.
AUTHENTIC BULGARIAN PROBIOTICS - Harness the power of Lactobacillus Bulgaricus & Streptococcus thermophilus for that legendary Balkan tang.
PRESERVE TRADITION AVOID FOMO - Use fresh culture each batch to keep the authentic taste alive—don’t settle for bland imitations.

This pack of 3 freeze-dried yogurt starter sachets delivers live Lactobacillus Bulgaricus and Streptococcus thermophilus cultures, enabling you to craft authentic Balkan-style plain yogurt at home. Free from additives, gluten, and GMOs, these pure bacterial blends are suitable for vegetarians and specialized diets. Each sachet cultures one quart of milk, ensuring consistent, mild, and creamy yogurt with every batch when used fresh. Compatible with all yogurt makers and dairy alternatives, it’s the perfect way to recreate traditional kiselo mlyako beyond Bulgaria’s borders.

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Size	3 Count (Pack of 1)
Number of pieces	3
Unit count	3 Count
UPC	700729655702
Manufacturer	NPSelection
Product Dimensions	7.49 x 0.03 x 8 cm; 9 g
Item model number	7H-565N-W6BL
Weight	9 g
Volume	10 Millilitres
Age Range Description	Adult
Package Information	bag

Yogurt Starter Cultures - Pack of 3 Freeze-dried Sachets for Balkan Style Plain Yogurt

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