Yogurt Starter Cultures - Freeze-Dried Cultures for Bifido Yogurt

This is my first time using starter cultures. Previously I have used the boiled milk and a couple of spoonfuls of live store bought yoghurt but only managed to produce a slightly less runny ‘sour milk’ type drink, at best!I started by purchasing this starter culture along with the Amazon Basics yoghurt maker and the results were incredibly pleasing. Let’s just say the yoghurt passed the holding upside down over the head test with flying colours! I also noticed there was no excess liquid at all.After 12 hours in the yoghurt maker and a few hours chilling it was more like Greek yoghurt with no straining required! It tasted smooth with that delicate tang. Beautiful. Also, you know this is fresh and bursting with the good bacteria as opposed to sitting on the supermarket shelf for maybe weeks at a time. It has to be better for you!I received an email shortly after placing the order with a load of useful information, so I was very familiar with the product and ready to go as soon as it arrived.This is so easy to use and providing you follow the directions as instructed it’s practically foolproof! I’m very happy and I can’t wait to try the other cultures.Please feel free to check out my photos of my very first batch!UPDATE: Just made my second batch from the first generation of cultures and in only 6 hours I had another load of thick yoghurt. Still very pleased and can’t recommend highly enough!

Excellent makes great yoghurt

It took me 4 attempts to finally succeed in making yogurt with almond milk, but the seller was incredibly helpful. I am severely lactose intolerant so using a mammalian milk as a starter culture was not an option.If you want to make almond milk yogurt, you will need to follow these steps pretty strictly.1. Make your own almond milk fresh to use in your yogurt. Do not use shop bought almond milk.2. Before you make the milk or the yogurt pour boiling water over your cooking equipment to reduce chances of bad bacteria killing the culture.3. Make almond milk by taking finely blending 1 cup of almonds to 2.5-4 cups of water. Use cheese cloth to filter away pulp from almond milk. Do NOT soak the almonds in advance. Just pour boiling water over them to quickly sterilise them.4. Gently heat and gently stir the almond milk on the stove NOT microwave so it is lukewarm. Keep your finger in the milk and when it doesn't feel cold or warm to the touch it is ready. Do not over heat the almond milk as it can chemically change the milk.5. Stir in a tablespoon of honey or sugar, and a sachet of culture. The bacteria needs the sugar to feed. Don't be tempted to reduce the sugar content.6. Transfer your cultured sweetened almond milk to your yogurt maker. Leave it for 8 hours without peeking. If the culturing process works you should at 8 hours have a thickened layer, curds, sitting on top of some liquid.7. Without stirring anything transfer your yogurt in container to the fridge. Leave it for at least 5 hours. It will thicken up.8. Take it out of the fridge (I left it over night) and strain away the excess liquid using very fine mesh sieve or cheese cloth. You will be left with yogurt. Now is the time to flavour your yogurt.The fresh yogurt tastes very clean and tangy. It had a slight nutty and gritty texture as you would expect from a nut milk.I have yet to enquire or see whether I can use my first batch of yogurt to re culture my 2nd batch.

I bought ten sachets of this mixed culture Yoghurt starter, and very effective and lively they are, too. I usually use mixed cultures, but was so impressed with a single lactobacillus acidophilus starter from this manufacturer I thought I'd try their mixed strains.I have to admit that I've trialled this fresh starter using two methods - my old, traditional yoghurt making process (a 2litre clip top jar on top of the combi boiler) and a 1litre electric yoghurt maker, and the electric one has made a huge difference to incubation times.My ' 2 litre glass jar on top of the combi boiler' is still incubating, slowly, going well, but won't be 'yogged' for another 12 hours at least, whereas the 1 litre electric machine has made a terrific, thick, creamy yoghurt in under six hours, start to finish.And it's a good, thick yoghurt too, I used fresh, whole Cow's milk for this one.Once it's chilled down in the fridge, it won't need straining, the whey is springing from the curd after six hours.This is a seriously good starter. I'll buy this again, but 10 sachets will last for ages - a mother culture from one sachet, poured into an ice cube maker bag or ice cube tray and frozen - a couple of frozen cubes in the next lot of milk will make batch after batch.

Bought this starter a year ago. Have used only one sachet to start it, then yoghurt from each batch ever since. The original batch took some hours to develop, as described in the instructions. However, each batch now takes aprox 6 hours. Using the yoghurt made from the previous batch, there has been no loss of texture or taste, each batch is as thick and mild as the previous one. I have no yoghurt maker so make mine in a warmish oven, set at 45 degrees, for 6 hours. It is consistently good and I have not needed to use any other sachets to boost the “set” or improve the taste.

Makes great coconut milk yoghurt. You'll need to follow a receipe to ensure it doesn't separate. My favourite is from floandgrace.com. The packaging arrived damaged in the post, but the contents are well protected in individual sachets, so no harm done.