Nordic Style Starter Culture for Homemade Preparation of Nordic Style Yogurt and Other Dairy Products (Pack of 3 sachets)

I accidentally destroyed my starter and had to start over. These cultures sprang to life almost immediately and worked fast. I make cultured “buttermilk” by mixing a few ounces of reserved buttermilk into cold, unscalded whole or 2% grocery store milk and leaving it on the counter for a few hours or overnight, depending on room temperature. It is pourable, drinkable and more sour & tangy than yogurt. Customer service is extremely fast!

Very easy to use. Makes a very thick pleasant tasting yoghurt.

I purchased a packet of three sachets to make skyr over a month ago. I have made skyr multiple times since then leaving a bit each time to use as a ferment for the next batch and I haven't felt the need to use another sachet and change my ferment. I was away for a week in that time period and during that week, I even tried freezing the amount I had left for the next batch and it worked fine. I think that considering how much time a single sachet lasts, the ferment is a good value for money. The package comes with detailed instructions and there are additional instructions on their website, which I followed as precisely as I could, considering that I use the traditional method of incubation under a blanket and I do not own a yogurt maker or a multi-cooker. The only slightly annoying thing is that the first time you make yogurt using the sachet (rather than a bit of yogurt from a previous batch), you have to incubate it for 12-16 hours, according to the paper instructions and even more according to the website. To be honest, I couldn't wait for 16 hours and took it out of the blanket after 14 hours. I had set perfectly at that point. With the follow-on batches, I incubate the yoghurt for 6 hours. In terms of flavour, I am from Bulgaria and I also make Bulgarian yogurt at home. Compared to my Bulgarian yogurt, the taste of the Nordic Style yogurt is milder. However, please bear in mind that this changes with time. In general, the follow-on batches are sourer than the original batch, but this does depend on certain factors, such as how long you leave it to incubate and at what temperature and the surrounding temperature. This relatively milder flavour of the yogurt made from the Nordic Style culture works better if you are making skyr.

It was the first time I made some bio yogurt and it came out great. Nice and thick.

Yahourt crémaux doux