9 best yogurt starter cultures

Product description

All Natural Yogurt Starters for Making Yogurt. 2 - 5-gram pouches. Ingredients: Skim Milk Powder, Sucrose, ascorbic acid, lactic bacteria(L. Bulcaricus, S. Thermophilus, L. Acidophilus)

• All Natural Yogurt starter for making yogurt
• 2- 5gr packet - use 1 packet per 42oz of milk
• Product of Canada
• Ideal guide to create healthful yogurt at home
• Helps to make a smooth, creamy, and great-tasting yogurt

User questions & answers

Question:	I want to make Greek yogurt. Can I use this starter
Answer:	Greek yogurt is made than straining off of the whey.To make yogurt, heat up whole milk, let cool than use a Tablespoon of made yogurt or mix some heated than cooled milk in a cup, add the powdered starter to the cooler to lukewarm milk. Stir well & jar up, place the closed covered jars in a warm water bath. Let sit for 5+ hours, Reheating just the water to above lukewarm and add filled jars. Reheating the water when necessary.
Question:	My batch was watery. Any suggestions for next time? Thanks
Answer:	Try heating your milk more slowly to a temp of 160-170 and keep it at this temp for at least 15-20 min. The suggestion for culturing it longer might also help, but the longer you culture to more strong and tart. Don Richesin
Question:	Can this starter be recultured indefinitely
Answer:	I am adding to my prior answer on June 22. I continue to make yogurt from the starter I first made last month. It continues to make great yogurt. I now have made 5 batches, the last one today. So, as far as I can tell it can be used indefinitely if you make it regularly.
Question:	I just purchased the yogurt maker and am confused. Why is using the homemade batch as the new starter a no-no
Answer:	I always use my homemade batch as a starter. My first batch I divide up into 3 tablespoon servings into multiple ziplock snack bags that I put in the freezer. The culture will keep when frozen, plus it is your strongest batch. Make another batch with 3 tbl spoons from the 1st batch. Then I eat my yogurt and leave over about 3 tbs for the next batch over and over until one batch seems a little too loose, then go to the freezer and start over. Think of the savings!!!

Product description

Enjoy a homemade batch of silky smooth yogurt in the comfort of your own home with this Euro Cuisine Yogurt Starter. It contains all

natural ingredients required to kick start the process in 10 convenient 5-gram pouches. This yogurt starter mix allows you to create

custom flavors you and your family can enjoy.

Euro Cuisine Yogurt Starter

• All natural yogurt starters is suitable for making yogurt
• Each box contains 10 convenient 5 gram pouches
• 3 year limited warranty
• Model # RI1020

 

For use with any Yogurt Maker, this starter ensures a smooth, creamy yogurt. Just add milk and your favorite flavorings to get the

perfect result. Ingredients: Skim Milk Powder, Sucrose, Bacterial Culture (L. Bulcaricus, S. Thermophilus, L. Acidophilus)Thermophilus,

L. Acidophilus).

• CREATE YOUR OWN YOGURT – Create your own healthy and pure yogurt in the comfort of your own home. It’s quick and easy. For use with any yogurt maker.
• PERFECTLY BALANCED – The starter ensures a smooth, creamy and great tasting yogurt every time. Just add some milk and your favorite flavoring for perfect results.
• DIRECTIONS – The All Natural yogurt starters for making yogurt. Add the starter to your yogurt maker and then add milk and flavoring, use one packet per 42 oz. of milk.
• INGREDIENTS INCLUDE – Skim milk powder, Sucrose, Bacterial culture (L. Bulcaricus, S. Thermophilus, L. Acidophilus). Each box contains 10 convenient 5 gram pouches.
• PRODUCT OF CANADA

User questions & answers

Question:	How many sachets you have to use to make a liter of yogurt
Answer:	It states right on the package, "Keep Refrigerated." I always keep my package(s) in the refrigerator. There is no reason not to. It will definitely keep it fresher by doing so. That said, it will be mailed to you without refrigerated packaging and likely it goes at least 30 hours with refrigeration at that time. Apparently, it doesn't hurt or kill the culture, although I would not order this through ordinary mail during the hot summer months.
Question:	Anyone use the instant pot to make yogurt, using euro cuisine starter
Answer:	Three ingredients: whole milk (not ultra-pasteurized) and yogurt starter . The euro-cuisine brand of starter has less added chemicals that you are probably trying to avoid than the other powdered starters.
Question:	Does it have to be refrigerated? Even if so, can it go about 30 hours without refrigeration
Answer:	I only received 1 Box with 6 small package inside. So totally there are 6 mall packages in 1 box, rather than 36 in 6 box. Going to return it
Question:	ingredients
Answer:	absolutely we get at least six batches by using starter from previous one. best starter ever

• Use with all kinds of yogurt makers and whole milk
• Contains live active bacteria like ''Lactobacillus delbrueckii subsp. Bulgaricus'' and ''Streptococcus thermophilus''
• One sachet is enough to make 1 quart of plain yogurt and re-cultured after
• Contains blend of live active Bifidobacteria like ''Bifidobacterium bifidum'', ''Bifidobacterium infantis'', ''Bifidobacterium longum''
• Pure bacterial blend of cultures made in laboratory environment away from additives, maltodextrin, gluten and GMO.

Product features

Yoghurt Starter Cultures for Bifido Yogurt

• Yogurt is a dairy food/drink made authentically by fermentation of Whole Dairy Milk which is triggered by Lactic bacteria.
• The bacteria in the starter will process the lactose in the milk and the side product ''Lactic Acid'' will thicken the fats in the Milk
• Contains a blend of live lactic bacteria as ''Lactobacillus delbrueckii subsp. Bulgaricus'' and ''Streptococcus thermophilus'', Bifidobacteria

Yogurt Starter Cultures - Pack of 3 Freeze-dried Culture Sachets for Bifido Yogurt

• Ideal for Beginners and testing

Yogurt Starter Cultures - Pack of 5 Freeze-dried Culture Sachets for Bifido Yogurt

• Great for Beginners and large batches

Yogurt Starter Cultures - Pack of 10 Freeze-dried Culture Sachets for Bifido Yogurt

• For Yogurt Lovers and large batches

Yogurt Starter Cultures - Pack of 12 Freeze-dried Culture Sachets for Bifido Yogurt

• Only for addicted to yogurt and healthy eating. Do not take if not...
• Yearly supply(if you reculture 4 times per month)

How to Make Yogurt at Home

To enjoy yoghurt, you must have whole milk first and a right starter, which is actually a blend of yoghurt bacteria. For this, any kind of milk will do. Cow, sheep, goat, even buffalo milk is more than perfect for making yoghurt. Yoghurt is made through a process called ''fermentation'', which will modify the structure of the milk. The fermentation of the milk takes place when the good bacteria in the starter trigger fermentation. Please be careful as not every brand of milk can supply the right set of nutrients for bacteria, but any bacteria can thrive in the perfect environment, which you’ll need to create. If you want to enjoy yogurt at home, here are a few easy steps to follow.

Pick up carefully your base products – whole dairy or soy milk with no additives and preservatives.

• Boil the whole dairy milk first. This will kill all kind of non-yogurt bacteria in it and evaporate the water in the milk.(Do not boil Soy milk, but slightly warm it)
• Cool the milk down to a lukewarm state in order to start the fermentation process. Somewhere between 40 and 45 degrees Celsius is the ideal temperature, which will make the bacteria thrive and start producing your yogurt. Just touch the container with the milk and if you feel it ‘’warm’’ this means that the temperature is ideal.
• Introduce the bacteria, with the help of the starter, into the milk and stir gently.
• Next, allow the milk to sit in a warm and protected place, without bothering it for a while. During this time, the bacteria will work and will process nutrients, and will separate the milk’s sugar, called lactose, into simpler components for easy absorption by your body. Lactic acid is also produced meanwhile, which gives the yogurt its well-known acidity.
• How long will the incubation take? The term depends very much on the met conditions, so it can be finished overnight or it may take another day. The time for incubation varies and depends on the used milk, yogurt-making appliance, although it should not take more than 24 hours if you use starter and milk, and will take just 3-6 hours if you use ready yogurt as a starter.
• Make sure to check the yogurt and see when it has the consistency you desire. Still, do not allow the yogurt to ferment for more than 2 days because it can get way too sour if the bacteria multiply too much.
• Once the fermentation process is complete, make sure to store it in the fridge, so you will stop the bacteria from multiplying and ruining the taste of your yogurt. If not stopped by a cooler temperature, the bacteria will continue consuming the milk, until its food source is depleted, which explains the spoiled taste yogurt can get or the visible separation of the milk.

Also, don’t forget to reculture the next batch of yogurt with 2 or 3 spoons taken from the existing yogurt, for every litre of milk, so you can enjoy yogurt as much as you like. Do remember that re-cultivations made by using ready yogurt and milk need 3-6 hours of fermentation only as the quality in terms of texture and taste are even better.

As you can see, it is not rocket science to make yogurt at home. There are just a few simple rules to follow in order to enjoy yogurt as much and as often as you wish

Enjoy

The word “probiotic” translates to “for life,” taken from its Greek and Latin etymology. Probiotics are good, friendly bacteria. They are cultures that have been shown to support gut health and contributing to the maintenance of a balanced gut microbiota, important for the proper functioning of the digestive system and the entire body.

• Use with all kinds of yogurt makers and whole milk
• Contains live active bacteria like ''Lactobacillus delbrueckii subsp. Bulgaricus'' and ''Streptococcus thermophilus''
• One sachet is enough to make 1 quart of plain yogurt, slightly tart in taste and re-cultured after
• Pure bacterial blend of cultures made in laboratory environment away from additives, maltodextrin, gluten and GMO
• Suitable for vegetarians and SCD diet

Product features

Yoghurt Starter Cultures for Authentic Bulgarian Yogurt

• Yogurt is a dairy food/drink made authentically by fermentation of Whole Dairy Milk which is triggered by Lactic bacteria.
• The bacteria in the starter will process the lactose in the milk and the side product ''Lactic Acid'' will thicken the fats in the Milk
• Contains live lactic bacteria like ''Lactobacillus delbrueckii subsp. Bulgaricus'' and ''Streptococcus thermophilus''

Yogurt Starter Cultures - Pack of 3 Freeze-Dried sachets for Bulgarian Yogurt

• Ideal for Beginners and Testing

Yogurt Starter Cultures - Pack of 5 Freeze-Dried Sachets for Bulgarian Yogurt

• Great for Beginners and Large Batches

Yogurt Starter Cultures - Pack of 12 Freeze-Dried Sachets for Bulgarian Yogurt

• Only for addicted to yogurt and healthy eating. Do not take if not...
• Yearly supply(if you reculture 4 times per month)

How to Make Yogurt at Home

To enjoy yogurt, you must have whole milk first and a right starter, which is actually a blend of yogurt bacteria. For this, any kind of milk will do. Cow, sheep, goat, even buffalo milk is more than perfect for making yogurt. Yogurt is made through a process called fermentation, which will modify the structure of the milk. The fermentation of the milk takes place when the good bacteria in the starter trigger fermentation. Please be careful as not every brand of milk can supply the right set of nutrients for bacteria, but any bacteria can thrive in the perfect environment, which you’ll need to create. If you want to enjoy yogurt at home, here are a few easy steps to follow.

Pick up carefully your base products – whole dairy or soy milk with no additives and preservatives.

• Boil the whole milk first. This will kill all kind of non-yogurt bacteria in it and evaporate the water in the milk.
• Cool the milk down to a lukewarm state in order to start the fermentation process. Somewhere between 40 and 45 degrees Celsius is the ideal temperature, which will make the bacteria thrive and start producing your yogurt. Just touch the container with the milk and if you feel it ‘’warm’’ this means that the temperature is ideal.
• Introduce the bacteria, with the help of the starter, into the milk and stir gently.
• Next, allow the milk to sit in a warm and protected place, without bothering it for a while. During this time, the bacteria will work and will process nutrients, and will separate the milk’s sugar, called lactose, into simpler components for easy absorption by your body. Lactic acid is also produced meanwhile, which gives the yogurt its well-known acidity.
• How long will the incubation take? The term depends very much on the met conditions, so it can be finished overnight or it may take another day. The time for incubation varies and depends on the used milk, yogurt-making appliance, although it should not take more than 24 hours if you use starter and milk, and will take just 3-6 hours if you use ready yogurt as a starter.
• Make sure to check the yogurt and see when it has the consistency you desire. Still, do not allow the yogurt to ferment for more than 2 days because it can get way too sour if the bacteria multiply too much.
• Once the fermentation process is complete, make sure to store it in the fridge, so you will stop the bacteria from multiplying and ruining the taste of your yogurt. If not stopped by a cooler temperature, the bacteria will continue consuming the milk, until its food source is depleted, which explains the spoiled taste yogurt can get or the visible separation of the milk.

Also, don’t forget to reculture the next batch of yogurt with 2 or 3 spoons taken from the existing yogurt, for every litre of milk, so you can enjoy yogurt as much as you like. Do remember that re-cultivations made by using ready yogurt and milk need 3-6 hours of fermentation only as the quality in terms of texture and taste are even better.

As you can see, it is not rocket science to make yogurt at home. There are just a few simple rules to follow in order to enjoy yogurt as much and as often as you please.

Enjoy

In the year 1905 Stamen Grigorov made his famous discovery of the causative agent of the milk fermentation. His scientific advisor Prof. Massol immediately wrote a letter to Prof. Ilya Mechnikov at the Institute Pasteur, Paris: “Persistence and tenacity in the scientific work and research are distinguishing features of my Bulgarian co-worker and assistant Stamen Grigorov… After a number of successive experiments, he was able to discover and isolate the causative agent of Bulgarian yoghurt. Your work is inspired by the striving to discover a mean to increase the human life longevity. Besides your remarkable “phagocytes” you should think about the Bulgarian yoghurt and this rod-like bacillus discovered from Stamen Grigorov, which I have also observed microscopically. It might be useful for your studies.”.

During his investigation, Stamen Grigorov discovered two more bacterial species: streptobacillus and micrococcus - Streptococcus thermophilus. They co-exist with the lactobacilli in Bulgarian yoghurt in natural symbiosis.

In return to the Prof. Massol’s letter, Prof. Mechnikov sent immediately an invitation to Stamen Grigorov to visit The Institute Pasteur. In the big lecture hall there, Stamen Grigorov reported the discovery of the lactobacilli. For scientific demonstration, he brought with him Bulgarian yoghurt and a microscope. The direction of Pasteur Institute entrusted Prof. Mechnikov with the task to confirm independently the discovery of Stamen Grigorov and to report the results to the Scientific Council of the institute. Three years later this resulted in a scientific publication: “Some notes regarding the yoghurt” printed in Les Comptes rendus de l'Academie des Sciences, 1908. Soon afterwards Coendi, Mikelson, Luerson and Koen, Mechnikov’s scientific assistants, named the microorganism discovered by Stamen Grigorov ''Bacillus bulgaricus'' or “Bulgarian milk bacterium”.

​

Mechnikov explained the exaggerated life longevity of Bulgarians with the beneficial health effects of Bulgarian yoghurt.

Nowadays under the designation “Bulgarian yoghurt” one understands fermented milk products, obtained as a result of the activity of symbiotic culture of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus. The lactic acid fermentation, caused by those two bacterial species, induces profound changes in the milk content. The fermentation products exhibit positive health effects on the human organism. Scientific investigations demonstrated that yoghurt consumption influences positively the balance of the microbial population in the human intestine. It facilitates the assimilation of lactose and stimulates the immune system. Metabolites produced by Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus during the fermentation process lead to increasing of the cell counts of healthy and beneficial intestinal microorganisms.

• HEALTHY: Complex blend of bacteria that boosts nutritional content and promotes easier digestion
• SMART: Each packet makes 1-2 quarts of probiotic yogurt at a fraction of commercial brand prices
• NON-DAIRY: Completely vegan! Works great with additive-free soy milk or other non-dairy milk (not commercial almond milk)
• PREMIUM: Made with fresh, high-quality and non-gmo ingredients
• SAFE: Pathogen-tested by a trusted third party lab

User questions & answers

Question:	I want to use this for making blueberry fermentation . will this work in place of Whey
Answer:	No idea.
Question:	can I make this yogurt without a yogurt maker
Answer:	Yes, you can. You need to find a way to keep it consistently warm for about 10-12 hours. Some suggest warming the oven and then wrapping your yogurt container in warm towels, turning the oven off and leaving the door closed. i have hear of people using crock pot similarly. I have tried it in my oven once a number of years ago and it worked. Google some instructions for making yogurt and you will see some ideas.
Question:	Why does the title and the description of this say organic? I don't see any organic ingredients, nor an organic seal. Am I missing something
Answer:	No, but I doubt that the bacteria will have pesticides. Probably an oversight in the Amazon description. The info insert inside the package does not say anything about organic. The other ingredient is rice maltodextrin which is probably eaten up by the bacteria during the culturing. It is just vegan and made without GMO grains.
Question:	I used soy milk to make my yogurt. How to thicken? I used xanthan gum first time and second time, arrowroot. No luck. Thanks
Answer:	To make thick soy yogurt you need an unsweetened soy milk with a high protein count and no additives. Use Eden organic unsweetened soy milk made from only water and soy beans. It has 12 grams of protein per 8 oz. Other brands have much lower protein. Make the yogurt in an Instant Pot. (IP) using the yogurt function. No boiling necessary when using soy milk. Put 1 packet of the yogurt starter culture in a 1 quart (32 oz) Ball mason jar and the entire carton of Eden soy milk (32 oz). It will also fit in a 24 oz. Ball mason jar but it will be filled to the VERY top of the jar and you may have a little milk left over. Put the lid on the jar and shake it to mix the culture and milk. Take the lid off and put the jar in the Instant Pot stainless steel pot. Water in the pot is not necessary. Close the lid of the IP and set it to seal. I am not sure if it is necessary to set it to seal, but I just do it. Press the yogurt button and set the time for 8 to 14 hours. The longer it stays in, the more tangy the yogurt will be. I usually do 10 or 12 hours. When it is done, you will have thick yogurt. No need to add any additives like corn starch, agar agar, xanthan gum etc. You will be amazed at how thick it turns out. Put the lid on the mason jar and store in the refrigerator. When I eat it, I usually add frozen fruit to it. If you have an IP, give it a try. Depending on what size IP you have and what size mason jars you use, you can usually fit more than one mason jar in the IP. Of course, if you use a second mason jar, you will need another packet of culture and another carton of soy milk.

Product features

Highest Quality Cultures

We take great care in how we produce your cultures. All of our products are lab tested.

Freshest Probiotics

Making your cultured foods at home results in more live probiotics than store-bought.

Enjoy the Benefits

Experience the health benefits of food made with our ingredients.

Expert Culturing Advice

Don't know where to start? We can help! Check out our expert advice articles tailored to natural lifestyle beginners.

How-To Videos

Watch our step-by-step tutorials to help you along your culturing journey.

Recipes & Inspiration

Add variety to your routine and try one of our original recipes!

Product description

History Balkan's long and affectionate relationship with yogurt dates back to the Thracians, ancient inhabitants of the Balkan Peninsula before more than 3000 years when stock-breeders placed sheep's milk in lambskin bags around their waists and fermented yogurt using their own body heat. The word 'yogurt' is derived from the words for 'thick' and 'milk' in ancient Thracian. In the early 1900s, a Bulgarian scientist called Dr. Stamen Grigorov, found an agent causing Bulgarian yogurt fermentation - a specific bacillus. Grigorov went on to pinpoint two more bacteria: a Streptobacillus and a harmful Streptoccus thermophilus which coexisted with that Lactobacillus in what appeared to be a perfect symbiosis. He also discovered that these two bacteria are not part of the micro-flora that exists in the human intestinal tract; however, they turn out to be very beneficial to it when introduced in it. Interested in Dr. Grigorov's discoveries, another scientist, the Russian Ilya Mechnikov, a Nobel Prize laureate in Physiology and Medicine, went on to discover that more people lived to the age of 100 in Bulgaria than in any of the 36 other countries he studied. He directly linked this to the country's most traditional food - yogurt. According to Metchnikoff's research, the ageing process results from the activity of putrefactive (proteolytic) microbes producing toxic substances in the large bowel. Based on these facts, Metchnikoff proposed that consumption of fermented milk would "seed" the intestine with harmless lactic-acid bacteria and decrease the intestinal pH and that this would suppress the growth of proteolytic bacteria, that he called "Bulgarian Bacillus".

• Use with all yogurt-making appliances
• Contains live active bacteria like ''Lactobacillus gasseri'' and Lactobacillus rhamnosus''
• Contains live active bacteria like "Lactobacillus Bulgaricus" and "Streptococcus termophilus'',
• One sachet is enough to make between 1-3 litre of plain yogurt and recultured many times
• Pure bacterial blend of cultures made in laboratory environment away from additives, maltodextrin, gluten and GMO

Product description

VIVO PROBIOTIC YOGURT STARTER - The only starter on the market which has 10 different probiotics . 140 billion live and active cultures per 100 g serving! You can make yogurt with Lactose Free Cow, Goat, Sheep & Soy Milk. Ingredients: Streptococcus thermophilus, Lactobacillus: delbrueckii ssp. Bulgaricus, acidophilus (2 strains), casei, rhamnosus, paracasei, Bifidobacterium: lactis (2 strain), infantis. More info on our web. www.vivocultures.com

• VIVO PROBIOTIC YOGURT STARTER - TThe only starter on the market which has 10 different probiotics. 140 billion live and active bacteria per 100 g serving! You can make yogurt with Lactose Free Cow, Goat, Sheep & Soy Milk. INGREDIENTS: STREPTOCOCCUS THERMOPHILUS, LACTOBACILLUS: DELBRUECKII SSP. BULGARICUS, ACIDOPHILUS (2 STRAINS), CASEI, RHAMNOSUS, PARACASEI, BIFIDOBACTERIUM: LACTIS (2 STRAIN), INFANTIS
• YOU CAN MAKE YOUR OWN YOGURT! Live culture products without harmful additives is an excellent alternative to the grocery store products for daily use. You can make your own yogurt with cow, goat, sheep, lactose free or soy milk. Also you can make thick or drinkable yogurt. To make drinkable yogurt, you would need to buy milk with 9 g. of protein, if you would like to make thick yogurt or greek style of yogurt you would need to buy milk with 11 g. of protein or more.
• BENEFITS FOR YOUR HEALTH! With making your own yogurt with our starter cultures you will get benefits for your health. It will help you to restore microflora and bring digestion back to a normal condition. Also in our cultures contains special bacteria, which boost immunity and reduce the risk of colds and similar ailments.
• WHY VIVO? Bacterial cultures of the world’s leading producers from France, Germany, Italy are used as raw materials. VIVO always offers an affordable price and high quality for starter cultures. If you are not satisfied with the result, no matter what the reason is, you will be reimbursed for the price of the starter culture according to our Assurance Quality Program. VIVO is the brand of high quality recognized for 10 years.

User questions & answers

Question:	Is there an expiration date
Answer:	Hello. There is best before date December 2020. Thank you.
Question:	Approximately how much yogurt will this package make? Thank you
Answer:	This is 5 boxes with 2 bottles of starter in each box, so technically, 10 batches. Each bottle of starter culture will make up to a 2 quart batch if you culture it for about 14 hours, less time for a 1 quart batch. I use approx. half cup of yogurt from the previous batch so I could make endless amounts of yogurt from 1 bottle of starter.
Question:	Puedo utilizar la leche de galón que compramos en el supermercado
Answer:	Yes. You can use milk from supermarket. Please check amount of protein. The more protein milk has, the thicker yogurt will be. Thank you.
Question:	g og protein in how much fluid
Answer:	you can use up to 1/2 gal of milk with one of the vivo probiotic bottles and as long as the milk you are using reads 8 grams of protein it will work with the probiotic it doesn't matter if you only use 1 quart or 1/2 gallon I have used skim milk to whole milk I have also used soy milk because those products have enough protein to make yougurt

• Use with all kinds of yogurt makers
• Contains live active bacteria of '' Lactobacillus acidophilus''
• One sachet is enough to make 1 quart of plain yogurt and re-cultured after
• Suitable for vegetarians and SCD diet
• Pure bacterial blend of cultures made in laboratory environment away from additives, maltodextrin, gluten and GMO

Product features

Yogourmet Freeze Dried Yogurt Starter

Making homemade yogurt? It's possible and so simple! With our freeze-dried yogurt starter the result is always smooth and creamy. Do good to your health with 100 billion live and active bacteria per 100 g serving! Once made, homemade yogurt keeps for 2 to 3 weeks in the refrigerator.

Ingredients:

Skim milk powder, sucrose, active bacterial culture (L. bulgaricus, S. thermophilus, L. acidophilus).

This product is manufactured in a facility that manipulates products containing soy and milk.

Yoghurt Starter Cultures for Pure Acidophilus Yogurt

• Yogurt is a dairy food/drink made authentically by fermentation of Whole Dairy Milk which is triggered by Lactic bacteria.
• The bacteria in the starter will process the lactose in the milk and the side product ''Lactic Acid'' will thicken the fats in the Milk
• Contains a blend of live lactic bacteria as '' Lactobacillus Acidophilus''

Yogurt Starter Cultures - Pack of 3 sachets for Pure Acidophilus Yogurt

• Ideal for Beginners and Testing

Yogurt Starter Cultures - Pack of 5 Sachets for Pure Acidophilus Yogurt

• Great for Beginners and Large Batches

Yogurt Starter Cultures - Pack of 12 Sachets for Pure Acidophilus Yogurt

• Only for addicted to yogurt and healthy eating. Do not take if not...
• Yearly supply(if you reculture 4 times per month)

How to Make Yogurt at Home

To enjoy yogurt, you must have whole milk first and a right starter, which is actually a blend of yogurt bacteria. For this, any kind of milk will do. Cow, sheep, goat, even buffalo milk is more than perfect for making yogurt. Yogurt is made through a process called fermentation, which will modify the structure of the milk. The fermentation of the milk takes place when the good bacteria in the starter trigger fermentation. Please be careful as not every brand of milk can supply the right set of nutrients for bacteria, but any bacteria can thrive in the perfect environment, which you’ll need to create. If you want to enjoy yogurt at home, here are a few easy steps to follow.

Pick up carefully your base products – whole dairy or soy milk with no additives and preservatives.

• Boil the whole milk first. This will kill all kind of non-yogurt bacteria in it and evaporate the water in the milk.
• Cool the milk down to a lukewarm state in order to start the fermentation process. Somewhere between 40 and 45 degrees Celsius is the ideal temperature, which will make the bacteria thrive and start producing your yogurt. Just touch the container with the milk and if you feel it ‘’warm’’ this means that the temperature is ideal.
• Introduce the bacteria, with the help of the starter, into the milk and stir gently.
• Next, allow the milk to sit in a warm and protected place, without bothering it for a while. During this time, the bacteria will work and will process nutrients, and will separate the milk’s sugar, called lactose, into simpler components for easy absorption by your body. Lactic acid is also produced meanwhile, which gives the yogurt its well-known acidity.
• How long will the incubation take? The term depends very much on the met conditions, so it can be finished overnight or it may take another day. The time for incubation varies and depends on the used milk, yogurt-making appliance, although it should not take more than 24 hours if you use starter and milk, and will take just 3-6 hours if you use ready yogurt as a starter.
• Make sure to check the yogurt and see when it has the consistency you desire. Still, do not allow the yogurt to ferment for more than 2 days because it can get way too sour if the bacteria multiply too much.
• Once the fermentation process is complete, make sure to store it in the fridge, so you will stop the bacteria from multiplying and ruining the taste of your yogurt. If not stopped by a cooler temperature, the bacteria will continue consuming the milk, until its food source is depleted, which explains the spoiled taste yogurt can get or the visible separation of the milk.

Also, don’t forget to reculture the next batch of yogurt with 2 or 3 spoons taken from the existing yogurt, for every litre of milk, so you can enjoy yogurt as much as you like. Do remember that re-cultivations made by using ready yogurt and milk need 3-6 hours of fermentation only as the quality in terms of texture and taste are even better.

As you can see, it is not rocket science to make yogurt at home. There are just a few simple rules to follow in order to enjoy yogurt as much and as often as you please.

Enjoy

Greek Style Yogurt

The Greek Style yogurt is any strained yogurt as all the water(and whey) is removed from the plain yogurt. This straining is done Authentically three times, which means you get a thicker product. Removing the water delivers a thick, creamy yogurt which is more protein-dense than other non strained yogurts.

Greek style yogurts are also low in sugar, with the majority of the sugar taken out in the whey. But one of the best bits about Greek is that it’s lower in lactose(also sugar) than other yogurts because of the gradual straining which retains all the good yogurt cultures.

In order to be called ''Greek yoghurt'' you need to make it in Greece(as per the legislation), however straining of the yogurt is enought to archive the authentic texture and taste all around the world.

Product description

Makes up to 8 Gallons / 30 Litres of yogurt. Contains 8 grams of starter. This is the ideal quantity to keep the everyday yogurt maker happy. Our Bulgarian yogurt starter makes genuine Bulgarian yogurt (kiselo mlyako) of exceptional quality with classic Bulgarian yogurt taste, thickness, acidity and aroma. The yogurt is thick and creamy in nature and has an impeccable taste with just the perfect balance between being mild and tart. It is unlike any other yogurt you’ve ever tried. This is an authentic Bulgarian heirloom yogurt starter. Each pack contains loose powder mix, in perfect proportions, of the two cultures required to make Bulgarian yogurt — lactobacillus bulgaricus and streptococcus thermophilus. It makes thick, creamy and absolutely delicious yogurt. The starter is organic and fully natural with no preservatives, additives, artificial colors or flavors. It contains no GMO ingredients and it is gluten free. 100% recyclable and fully plastic free. Bacillus Bulgaricus is a heirloom starter with live active cultures, which means that you can reuse yogurt from your previous batch to culture your new batch, for as long as you wish, and only ever go back to the starter if you need to start a fresh batch. INGREDIENTS: Live active lactic acid cultures. TYPE: Heirloom Bulgarian yogurt starter. STRENGTH: 1 gram of starter contains more than 25 billion cfu of live and active cultures. 100% potency guaranteed. ORIGIN: Produced in Bulgaria. PACKAGE CONTENTS: Sachet, containing the starter, labeled with easy to follow instructions to guarantee success every time. We are also always available to help if you ever need an advice. Remember – it is super easy to make yogurt! Check the website for more detailed instructions, yogurt making tips, suggestions and healthy recipes.

• Bacillus Bulgaricus is an easy-to-use no-fuss yogurt starter that makes thick, creamy and absolutely delicious Bulgarian yogurt. It produces yogurt of exceptional quality with aroma and taste like no other yogurt you can find in the store or make with any other yogurt starter.
• You can use this starter to make your own yogurt at home, with or without a yogurt maker. It works equally well with all types of dairy and non-dairy milk. The yogurt starter comes labeled with easy to follow instructions to guarantee success every time. We are also always available to help if you ever need an advice. Remember – it is super easy to make yogurt!
• Bacillus Bulgaricus is a heirloom starter with live active cultures, which means that you can reuse yogurt from your previous batch to culture your new batch, for as long as you wish, and only ever go back to the starter if you need to start a fresh batch. 1 gram of starter contains more than 25 billion cfu of live and active cultures. 100% potency guaranteed.
• The starter is organic and fully natural with no preservatives, additives, artificial colors or flavors. It contains no GMO ingredients and it is gluten free. It contains live freeze-dried cultures isolated from natural sources in ecologically preserved areas in Bulgaria. 100% recyclable and fully plastic free. Kosher and Halal certified.
• This is an authentic Bulgarian heirloom yogurt starter. It contains the original live active cultures and makes genuine Bulgarian yogurt (kiselo mlyako) of exceptional quality with classic Bulgarian yogurt taste, thickness, acidity and aroma. Produced in Bulgaria.

User questions & answers

Question:	Do I have to freeze it once it arrives or only once I open it
Answer:	I froze it on opening; It is a dry powder so will probably be fine for a year or so without opening. This is only an opinion btw not actual knowledge! I had mine two months before I opened it and froze it. But The great thing about this product is that, once cultured, you just take some of the culture for the next batch; make it, and then keep some for the next batch , make some more etc I haven’t had to restart it at all.it’s been 8 months!
Question:	What is the CFU count after fermentation of 1 quart of non-dairy milk
Answer:	You can expect 25 billion CFU/g (2.5 x 10^10 CFU/g)
Question:	Can I use Amond or Almond milk
Answer:	Depending on the yogurt starter you use to make your non-dairy yogurt, you should be able to use almond or any other non-dairy milk. Most yogurt starters, including Bacillus Bulgaricus, are strong enough for that purpose. Keep in mind that non-dairy milk would generally also require a thickening agent, such as agar-agar, simply because they do not have the milk fats that naturally thicken the yogurt. Also, for best results with non-dairy milks, always keep the yogurt in the fridge for a couple of hours after it had set and before you consume it.
Question:	Is it necessary to add powdered milk? I usually do that when making greek yogurt with skim milk
Answer:	I have used every grade of milk from skimmed 0% fat to whole milk. Nothing. No, not any combination, is as creamy, tangy, and delicious as whole milk. The Bulgarian yogurt starter makes amazing tart yogurt. Feed it well. Give it good material to work with and it will reward you handsomely. So, no it does not need powdered milk.