Pure Acidophilus Yogurt Starter - Pack of 5 Freeze-Dried Culture Sachets for Authentic Plain Yogurt (5 sachets)

This is the first order I've made of a single strain of Lactobacillus Acidophilus (I've previously used multiple blends of yoghurt cultures), but I'm pleased with this. Made batch after batch using a mother culture with no loss of performance. Really nice, smooth, creamy tasting yoghurt. I make my yoghurt in a big, 2 litre " Le Parfait" jar, using a sachet of starter - once the starter has been working for a few hours I'll decant some into a sterilised ice cube tray, tightly cover and freeze it down. A couple of the frozen cubes makes my next lot of starter, and this 'mother culture' has got to work very quickly on subsequent batches of milk. I leave the 'Le Parfait' jar on the top of the combi-boiler until it's 'yogged' because I usually strain mine after as I like thick yoghurt, it doesn't go into little pots in a dedicated heater, but then, I'm awkward. This culture does best on full fat, whole cow's milk. Skimmed or semi-skimmed cows milk has made a thinner yoghurt, and it's not all that successful with goat's milk. Having said that, goat's milk yoghurt tends to be thinner anyway, that's not the fault of this culture. If you want thick goat's milk yoghurt you'll have to make friends with somebody who keeps Anglo Nubians, or someone whose goat has freshly kidded. My cheat for a thicker, creamy yoghurt is to add a couple of tablespoonsful of full fat milk powder (Nido brand is best) to each litre of milk while it's heating and whisk it in well. Then cool the milk to 40c before adding starter. My other cheat for a thick yoghurt is, after it's been cooled, ladle it gently into a nut milk bag sitting in a colander over a bowl. Let it drain for several hours before potting up. That makes lovely Greek style yoghurt, and you haven't had to go anywhere near a sheep. But if you're lucky enough to be able to get your hands on ewe's milk, that's the best of all. This culture makes decent yoghurt and is well worth trying. The uploaded pics denote samples of the yoghurt after it had been drained through a nut milk bag to make Greek style. Delicious, just the right acidity and really fresh and creamy.

My daughter’s and I can now finally tolerate yoghurt. Most starters contain strep which can be very bad for people that have an immune response to streptococcus, good or bad versions of the bacteria. I make both goat and cows milk yoghurt with this, the cows milk yoghurt is very thick and creamy, the goat yoghurt comes out thinner but still makes a nice yoghurt. I make it in my instant pot and get excellent results, especially if you drain off the whey and whisk it. I had a few questions for the seller and they responded very quickly and thoroughly, very pleased with the service.

Quick and is as told

Have been using this for the last few months. I add an 1/8th teaspoon to 1 litre of whole milk and incubate at 45C for 10 hours using a sous vide stick to create a water bath. We prefer Greek Style and so after chilling I then strain the yoghurt through a cheese cloth. Yield is around 66%. Only use the starter for a first batch and then for subsequent batches seed from live yoghurt. Opened packets of starter are sealed and stored in the freezer.

I love this yoghurt starter, I use it to make 24 hour SCD yoghurt and it doesn't affect my histamine intolerance! Please keep selling this!

Edit: I have tried different yoghurt cultures from this company and all of them taste the same and have the same not smooth and liquid texture. I have followed exactly the instructions and the results are low to average. Also, having to boil the milk, let it cool, and then ferment it is annoying. I have used for sometime a yoghurt from the supermarket as a starter and raw wilk without boiling. For quite some time now, I have been enjoying a smooth and not liquid yoghurt. Thus, i recommend buying yoghurt from a supermarket and use it as a starter even if you intend to use it for a limited number of consecutive batches.

At first I had terrible results! But then realised that the first batch needed a longer incubation period which was in fact clearly stated on the product! The next time I incubated for 18 hours in my instant pot. I made both normal and Greek yogurt and both were absolutely delicious. Really pure and creamy - lovely texture and taste. Would highly recommend!

Terrible stuff. Didn't work at all. I'll go back to my usual brand. Unable to get a refund too.