Coolinario Yogurt Starter Culture (5-Pack, 1g Sachets) Live Cultures for Homemade Yogurt | Creamy, Thick & Delicious | Regular or Greek Yogurt | Non-GMO, No Preservatives, Gluten Free

Works great. Good yogurt.

I had purchased a yogurt maker because I didn't like the yogurt options from the grocery store. I made several batches with plain yogurt as the starter. The results with fresh yogurt was pretty good, however I'm not sure if a week old container of plain yogurt was the reason following efforts were less than expected or whether adding cold yogurt cooled the mixture too low. The purchase of Coolinario Yogurt Starter Culture was so I would be consistent with the starter and not relying on having plain yogurt on hand. The instructions had minor variations from the instructions of the yogurt maker. Keeping it at 180°F for 20 minutes lowered the volume of milk making less yogurt. Cooling to 108°F vs 95°F seemed to be more appropriate. Just made my first batch with this culture and was pleased with the results. The consistency and taste was like store bought. Yet to be determine how repeatable the results will be as make adjustment to time.

I am not a yogurt expert as I started making yogurt just a few months ago. I was never a big yogurt fan because what I bought from the store was eaten too quickly and for the price should have been more filling. I liked yogurt but not enough that I ever thought about making yogurt. But after telling someone how I would buy yogurt and just be so disappointed afterward that I didn't understand how anyone could stay on a diet when eating yogurt when I would still be hungry after three containers. Yes, I have taken them to work for lunch but it barely gave me enough fuel for about one more hour of work. After that I was dragging and clock watching. By the time I got home, there had better not be anyone between me and the fridge. Now I am on a fixed income and frequently have debilitating migraines. So I have days when making food is so difficult that it is easier to not eat anything. I thought having yogurt with granola would be healthier than eating air and pain for a meal. So I learned to make yogurt and granola. Most people that are new to making yogurt start with making yogurt from their store bought yogurt. Unless you are from a country or community where yogurt and making yogurt at home is a part of your existence. Well, I only found one plain yogurt at my local store. I don't do fat free foods so I didn't want to make yogurt from anything that wasn't whole milk. Sorry, but in my opinion fat is flavor and some of the worst tasting yogurt is fat free. May as well be eating cardboard dipped in vinegar. So I started making my yogurt regularly with this single kind of yogurt and every time I bought this yogurt to make my yogurt I had so much stress about the store not having my yogurt. So I decided I needed to find a culture that I can have at home and not have to depend on my local store running out. It was a little overwhelming to decide which culture to try out because most of the descriptions don't make the most important details as clear and up front as I liked. I just wanted to know what was in it, how to store it, how to make it, how much I can make with it and just as important what I shouldn't expect. When I first started making yogurt I didn't think I would strain it because I wanted to keep it simple. But the first time I strained my yogurt I was hooked with that creaminess and there is no going back. So, with this culture, I used a half gallon of basic whole milk with one can of evaporated milk to see if this culture would work without buying specialty dairy. As soon as the incubation in my Instant Pot was done, I put the pot in the fridge with a lid and ten hours later I was having my first taste. It was creamy and visually looked so delicious that I was salivating. However, I already had some yogurt made so I was prepared to test the coolinario culture even more. I had to strain it to know if it would give me the type of creaminess I really wanted. Making yogurt for me just isn't enough. I wanted it to strain into perfection. I think it might be what some might call a yogurt cheese. First time I had yogurt thickly creamy, I couldn't settle for yogurt that wasn't strained because that mouth feel is absolutely everything. Especially if you enjoy the whole milk creaminess so much that you are overflowing with ideas that are sweet and savory. I was dreaming of savory combinations using some of my favorite flavors. This morning I woke up and had a cup of coffee while wondering how my coolinario yogurt would look like when I took the kids off my strainer. I only had to see the whey at the bottom and tilt the strainer just a wee bit before I was already giddy and smiling like a chesire cat. I haven't been making yogurt for years but I pay attention to all the steps because I need to know when I do something wrong. Most importantly, I recognize the look of a successfully strained yogurt even before I start scooping it out. And I had to resist the desire to skip around the kitchen like a child. (I only think I can still skip!) Once again, my mouth was wet with anticipation. Remember, this is yogurt made with basic cheap milk. And it looked very very scrumptious. So I got my favorite yogurt bowl which is too small for the amount of yogurt I filled it with. But I still was overwhelmingly hungry as I then proceeded to add my homemade yogurt and topped it with cashews. I had to resist how much I wanted to add some pecans as well. But the moment if truth didn't come until I sat down and began to eat my yogurt with granola and cashews. And since I don't like my granola mixed into my yogurt, I was mostly tasting a lot of granola. Once I had enjoyed the crunchiness of the granola and the yogurt held up with swallowing the granola and making it soggy, I knew without a doubt that a spoon of yogurt without a lot of granola was going to give me the best mouth feel I can have with yogurt. And it absolutely delivered. Just 12 hours of straining and basic whole milk! I am so happy that I get great and delicious yogurt from the very first culture I bought. It was perfect at two stages in taste and mouth feel. My goal for making yogurt for the summer is 20 ounces per day. I like starting and ending my day with yogurt. I have done the math and see that I need to make yogurt with one packet about every four days. That's about 8 packets a month. Minimum. I can't really decide if this is the way to go or if I want to push for just one generation from this culture. I think $10 for two months of yogurt is ideal. I am going to enjoy the yogurt from every pouch of culture this coolinario makes with different kinds of milk before I decide. Is that what you want from a culture? Do you want to make yogurt once in a while? Or do you want to give yourself a healthy habit that can also be a treat? I will know after I have consumed 10 pouches of yogurt from this coolinario culture but at this moment I am very very happy with this purchase and recommend it.

I used the whole package and I never got yogurt out of any of it. I followed the directions. I have been making yogurt for over 35 years and I got nothing out of this. I would not buy it again.

1st time making my own yogurt, can imagine there being something better,ITS EXCELLENT!

Arrived quickly. The zip sealing bag contains 10 packets of starter culture powder. Each packet contains about 1/10th of the length of the package. So, I guess you don't need a lot! That all being said, I have just begun making yogurt after 40 of not making it on my old machine. It made 6 pints at a time and was too work intensive compared to yogurt machines today. Now I have a simpler one that makes just one 8oz serving at a time. I'm single, so it's perfect. Anyway, the instructions on the package are simple and easy and you can supposedly make 64 oz of yogurt with a single pack of starter. The starter itself looks clean and pure. You simply add that to part of your pre heated milk (108 degrees) and then mix the rest together and start making. I had previously been making my yogurt simply by adding 2 tablespoons of fresh, active culture yogurt to my 8 oz container and starting the machine to both incubate, warm and then finally chill. It turned out beautifully. When this product arrived, I continued using my live yogurt, but added half of a pack to the mix and made it as usual. It turned out really thick and was a fast ferment. It hs a very smooth texture and has just slightly more tang to its taste than the yogurt before using it. I am going to continue experimenting, but so far I can only say that I am well pleased. The price is fine, but in the future, if I continue making yogurt with starter cultures, I will probably purchase a larger quantity package to really get a higher value for my money.

Worked great

Rather than buying a 32 oz container of Greek style yogurt (~$4 or $5) to use a small portion as a starter for home-made yogurt, I thought the Coolinario product might be a better option. The main reason is that while the store bought yogurt makes excellent yogurt, using 2 or 3 oz for starter to make 40+ oz of yogurt means that the store bought yogurt is likely to spoil before the 3rd or 4th batch is made. The individually packed starter sachets eliminate this issue. After reading the reviews, I was unsure of how the Coolinario product might perform but I’m here to say that my very first batch turned out perfect! I did go “off menu” a bit but not drastically. I use a mix of whole milk and ultra pasteurized 1/2&1/2 (ALDI brand). I use 2 parts milk and 3 parts 1/2&1/2 but may try a 1:1 mix next batch. I’m using a EuroCusine YM80 maker that makes 7 6oz jars of yogurt. I let the mix ferment for 12 hours then another 12 hours in the fridge before consuming. I’m a bit concerned about the maltodextrin in the Coolinario product but dilution by 42+ oz of liquid reduces to overall concentration considerably. Also, I’m guessing that a portion is consumed in the fermentation process. Overall, I’m very pleased with the Coolinario product and am likely to purchase more of the brand’s products.

Compré los fermentos para yogur de Coolinario y estoy encantada. El yogur sale espeso, cremoso y con un sabor suave, sin esa acidez rara que a veces dan otros cultivos. Funciona muy bien incluso con leche pasterizada, así que no hace falta complicarse. Los sobres se disuelven rápido y no quedan grumos. Después de varias tandas puedo decir que es un producto estable: cada yogur sale igual de bueno. Perfecto para tomar solo, con fruta o como base para salsas. Muy buena calidad y sin duda lo volveré a comprar.

Die Kulturen funktionieren sehr gut. Der Joghurt ist mild und lecker.

Ottimi per fare yogurt vegetali

Very good product😄

Satisfait du produit, merci