Bio Bulgarian Yogurt Starter Culture For Bio Yogurt Natural Probiotic Yogurt Culture Starter Homemade Yoghurt Starter up to 50 Liters Lactobacillus bulgaricus 10 sachets

It is just for 20 l ,not even close up to 50 l.You can find it cheaper on capsules and still for 20 l.It is false advertising!!!I am using this product for more than a year and the product itself is really good.I thought it is bigger package and bought it ,but what a lie!!!

Only the first order came of adequate quality. Subsequent - with weird smell and dark color (should not be very dark brown); did not work either. Old, expired culture.

I make my own yogurt using an instant pot to reduce plastic consumption, do a longer ferment in order to get more bacteria, use milk from local farms, and (maybe?) save a little money. I usually make just under a 1/2 gallon of milk per batch. I got one thin batch of yogurt when I didn't keep the milk scalding hot for awhile. Now, I just let the foamy, steaming milk stay warm for 20 minutes, stirring occasionally, then flash cool and culture for 8-12 hours. Good results! it's so good we always eat it within 5 days.

First time making yogurt. Bought this for the three specific strains of bifido that appear to attack melanoma cells. Made it in an InstantPot. While the temp in the instructions indicate incubation temp of 102 f, the InstantPot only went down to 104 f. Didn't matter: it set up very well and is delicious. I used whole milk. Don't use skim, low fat, 2%.

yougurt

If I could give this product zero stars I would. I've been making yogurt at home for over a year and decided to give this Bulgarian stater a try. I use a yogurt maker that boils the milk, then cools it to an incubatingi temperature of and then cools it to 98.6 degress and maintains that temperature for 12-18 hours. Once my milk has cooled to incubation temperature, I scoop out a few cups of milk to dissolve my starter. When I opened the packet, I was expecting a starter that was powdery. This product was hard and crusty. I literally had to break it apart to dissolve it into the heated milk. Then I found that it was nearly impossible to dissolve. I normally use a whisk to dissolve my starter. In this case I had to use a spoon to mash the starter against the side of the container to try and get the chunks of starter to dissolve with little success. I worked it like this for several minutes and finally decided it was good enough, but there were still many small pieces that I could not get to dissolve. I poured the heated milk with the "dissolved" starter, added it to my batch and incubated it for 16 hours. When I opened.my yogurt maker I found that the batch had completely failed and I was left with a gallon of warm milk - absolutely nothing had cultured and the batch was a complete failure. I can't recommend this product to anyone and I'm going to throw out the rest of the starter packets as I'm past the return date.

good quality to make yogurt. we like it very much.

It's hard for me to review this product accurately because I am new to yogurt making and not sure if I occasionally mess up the process. I've made over half a dozen batches of yogurt with my yogurt maker (one of those simple tray type ones that keeps the jars at the proper incubation temperature) and it turns out perfectly each time I use the actual powder starter. However, using some of the actual yogurt to make the next batch is hit-or-miss. First, the yogurt from this starter culture seems to go bad very quickly, sometimes in less than a week. I know that yogurt doesn't last forever, but I've never had store-bought yogurt go rancid anywhere nearly that fast. Second, I get inconsistent results when using leftover yogurt to start the next batch. I've taken to smelling and tasting the starter yogurt first to make sure it isn't spoiled, but even then I can't seem to get more than one extra generation out of the culture. From reading various articles online about how easy it is to make yogurt at home, I was under the impression that I should be getting at least five or so batches before the culture starts to dwindle. I will say that the yogurt that has turned out well has been outstanding. It's nice and tangy with a hint of that milky sweetness. We'll keep trying and experimenting until we either get it right or run out of starter powder. At that point, I'm going to try store-bought yogurt as a starter.

Grâce à ce sachet faire du yaourt est vraiment super simple. Je met seulement un litre de lait entier avec le contenu d’un sachet et le tour est joué. N’oubliez pas de bien mélanger.

The starter culture works well to make yogurt I do use a machine and it turns out. I trust the type bacterial culture in this brand. I know this is healthy yogurt, personally. I feel good when I eat this Genesis bio yogurt. I am sticking with Genesis bio yogurt it gives good results in my opinion.

Ho finalmente fatto uno yogurt buono cremoso e poco acido.Lo consiglio!!E la seconda volta che lo compro e.lo riprenderò nuovamente .Oltre a essere buono di gusto è anche ottimo per la salute.

Zur Zubereitung: ich habe immer das Pulver aus einem Beutel in etwas Milch gegeben, gut umgerührt und ca. eine Stunde bei Raumtemperatur stehen lassen. Erst dann habe ich die Milch aufgewärmt und die aufgelöste Starterkultur dazugegeben. Meine Erfahrung mit diesem Produkt: bei 37°C für 10h ist die Milch cremig, süsslich und schmeckt noch stark nach Milch. Es bildet sich sehr wenig Säure. Bei 37°C für 24h wird der Jogurt sehr cremig und er entwickelt eine sehr milde Säure. Der Jogurt trennt sich auch etwas, bisschen. Ich habe diesen Jogurt im Kühlschrank bis zu 10 Tagen nachreifen lassen. Die Säure nimmt langsam zu, der Jogurt bleibt sehr cremig. Die Nachkultur geht gut. Die Konsistenz verliert an Kremigkeit, ist aber immer noch eindeutig jogurtig. (Nachtrag: die Nachkultur nicht mehr 24h fermentieren lassen, sondern rund 8 Stunden bei 37C. Sonst wird es extrem sauer.) Ich habe den Jogurt auch bei 42°C angesetzt für 10h. Der Jogurt wird weniger cremig und deutlich sauerer. Er ist sehr geeignet, um ihn abzutropfen und Quark zu machen. Vor allem mit Kuhmilch trennt sich die Molke deutlich. Mit Schafsmilch wird der Jogurt "dicker". Dieser Starter hat eine Mischung aus fünf Bifidobacterium Arten, Lactobacillus und Streptococcus thermophilus. Ich schätze, es sind die Bifido, die Kremigkeit geben. Ich habe im Laufe der Jahre auch andere probiert, die nur aus S. thermphilus und Lactobacillus bestanden. Der Jogurt aus diesen Startern wird nicht kremig ist aber sehr gut um Quark zu machen.

Excellent Product. I bought it for more probiotic diversity as it has 5 strains instead of the usual 3. I made an excellent Greek-style yogurt with it. The instructions are geared for this type as they tell you to keep the milk hot for 30 minutes. I was making yogurt before buying this product, using the yogurt from the previous batch as a starter, and keep it at 90⁰C for 10 minutes to get a thick, creamy and non-tart yogurt. With this culture I did it for only 20 minutes and it still worked. With the reuse of the yogurt made with this culture to make more, I still keep it hot for 10 minutes and it works. The instructions say to cool the milk to 37-39⁰C. I do it to 45⁰C as it is fine. When using the culture, I wait for the suggested 8-10 hours even though it can set earlier, just in case. When I reuse this yogurt, I put it in the fridge earlier than that as I usually did before buying this culture and it is fine.