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Yogurt Starter Cultures - Pack of 5 Freeze-Dried Culture Sachets for Authentic Bulgarian Yogurt(5 sachets)

Description:

About this item:

  • Use with all yogurt-making appliances
  • Contains live active bacteria like ''Lactobacillus delbrueckii subsp. Bulgaricus'' and ''Streptococcus thermophilus''
  • One sachet is enough to make 1 quart of plain, slightly tart in taste 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

    • Review:

    5.0 out of 5

    100.00% of customers are satisfied

    5.0 out of 5 stars Very impressed

    R.B. · 21 November 2019

    So basics first - the product arrived as expected. It has a good long shelf-life.I make yoghurt using UHT skimmed milk. UHT to save having to heat the milk as it is already devoid of bacteria, and skimmed to help reduce the fat content of my diet. To make a litre of yoghurt, I also add five tablespoons of skimmed milk powder which adds body and protein, but not fat (that's my theory, anyway, but I'm not a nutritionist!).For years I have been using a well-know brand of live organic yoghurt as my starter, but in recent weeks the yoghurt I have been making from that has become extremely thin and watery. Pretty unpleasant, TBH.So I made my first batch using this culture as usual. Five tbs skimmed milk powder topped up to a litre with UHT skimmed. I use an EasiYo set up (container and insulated fermenting chamber), but don't want to buy their kits which are expensive.After eight hours the milk had clearly begun to ferment, but was thin. However, the kit says that for the first batch it can take up to 24 hours as the bacteria have to become rehydrated and activated before they can do their work - subsequent times are reduced using the resultant yoghurt as a starter (as opposed to using a freeze-dried culture). So I simply put the yoghurt back into the insulated chamber with a fresh batch of boiling water after the first lot had cooled.Now, after 24 hours I have some really great yoghurt. It is quite thick in texture and has a good flavour - just the right amount of sourness to give a mild but flavoursome yoghurt.I am very pleased with my purchase.Although buying the cultures like this is a bit more expensive than buying a yoghurt, the cost is negligible because I will make yoghurt from this batch for several weeks (usually until I go away from home for a week or more and the yoghurt sits for too long in the fridge).Might even treat myself to a full-fat batch for Christmas.

    5.0 out of 5 stars First batch quite tangy

    b. · 5 January 2018

    You get lots of email help with this. Works a treat. Made the first batch giving it 36 hours as recommended to activate a dried culture. It set ok, in fact the best set I've had in the couple of months I've been making yoghurt. However, and I think this down to the culturing time, it was on the tangy side - I prefer it less tangy. The set part is quite creamy. The instructions tell me that subsequent batches can be made in less time maybe 3 to 8 hours - so, maybe, not so tangy. Meanwhile I'm straining the whey off the first batch to make a creamier taste.I filled an ice cube tray with some of it to make a culture starter which doesn't need so long to activate. The freezing doesn't kill the bacteria - justs puts it on hold for a while. Instructions on the web suggest a couple of cubes will start the next batch, if so then I have about 8 starters lined up.As a matter of interest I made the yoghurt by putting the jars in my airing cupboard to keep warm. Not quite the recommended 42 degrees but it seemed happy enough. I used to use a thermos overnight but a fully set yoghurt wouldn't come out to play very easily. Hence I put the jars in the airing cupboard as a trial.I'm getting more and more into this yoghurt making now - I bought an electric yoghurt maker with temperature setting and timer - you can find it on Bolo - the shop is local to me so I saved on postage, as it isn't on prime, and parking was only £1 (saved £2 there). The machine is making the next batch from the sachets even as I type.For flavouring I use the Walden Farms Near Zero sauces (Also available on Bolo) as I'm type 2 diabetic and the less sugar the better. Plus, the Walden farms stuff is very very good (Gluten free too). My local shop has yoghurt flavourings so I'll check them out when the sauces have finished.Would I recommend - yes indeed. I'm looking foward to trying different cultures to see what flavours they produce. Meanwhile the gut is saying thank you for the live bacteria.EDIT: Just had a bowl of the yoghurt strained of whey - so creamy, so very very creamy.

    5.0 out of 5 stars Great yogurt starter!

    P. · 14 November 2024

    I am a complete novice and had made yogurt only a few times previously using store bought yogurt as a starter culture. After having a couple of failures with the store bought yogurt I decided to try this powdered culture. Following the instructions on the packet - boiling then cooling whole milk and allowing it to sit in my yogurt maker at 42C for the suggested time of 12 hours for first use, I was very pleased with the results - a really nice thick yogurt. The first yogurt I would say lacked a little flavour and was a little too acidic but after re-culturing a couple of times the yogurt tasted more to my liking. When re-culturing the yoghurt it only took only 4 hours. I am now on my fifth re-culture and it has provided consistent results every time after four hours incubation.You don't get much in the way of instructions with the sachets, but the manufacturer does have a website (details printed on the pack) with a lot of useful yogurt making information, including videos, should you need more help.Overall very pleased with this product and its ability to provide consistent results.

    5.0 out of 5 stars Yummy...

    B. · 10 March 2021

    Absolutely great product. The instructions were spot on. I do not have any special containers either, just an air tight 1litre air tight mason jar. To keep it slightly warm, I kept a hot water bottle next to it and left them overnight inside my microwave. After 24 hours it was properly set and was delicious. Subsequent batches only require 8 hours or so.

    Fermenti Bulgari

    C.C. · 28 June 2024

    Ottimo prodotto, lo yogurt mi risulta cremoso e ha un buon sapore

    Top Joghurt Ferment

    N. · 13 December 2023

    Prima, dieser Lactobacillus bulgaricus. Hatte monatelang Problem mit heftigen Flatulenzen und sehr inkonsistem Stuhlgang. Auf den Rat eines Freundes hin habe ich mit diesem Ferment angefangen selbst Joghurt zu machen und das funktioniert über Nacht ganz großartig, eine Messerspitze Ferment in 3,5% haltbare Milch (Berchtesgadener) und dann 16-24h bei 43°C - sehr schönes, sehr leckeres "stichfestes" Joghurt. Natürlich nicht sooo stichfest wie gekauftes, weil dort ja leider sehr oft Gelatine o.ä. Verdickungsmittel drin sind. Mit ein wenig Extra-Milch und einigen Tropfen Stevia Pur flüssig kann man das noch warme Joghurt zu einem wunderbar leckeren und gesunden Trinkjoghurt verrühren.Ich nutze dazu einen kleinen 3-stufigen Akku-Milchaufschäumer und dem kleinen "Knethaken", den ich absolut top finde und mit dem ich ganz vieles mache, Salatsaucen, Milchschaum, Eier verquirlen für Rührei etc. (dieses Modell gibt es leider nicht mehr - dafür andere ähnliche China-Modelle, wichtig ist aber der Knethaken, den ich für alles nutze, alle anderen Quirlsorten sind nicht so universell und praktisch).Mit dem Trinkjoghurt ist übrigens Tabletten oder Kapseln schlucken viel leichter als mit Wasser, alles rutscht ganz prima die Kehle herunter. Ach ja, und meinem Darm geht's wieder richtig gut, sprich: ich höre und spüre ihn nicht mehr, himmlische Ruhe herrscht da und alles andere ist so, wie es sein soll.

    Bella

    T. · 4 August 2023

    ottima consistenza. facile da usare.

    ferment yaourt grec

    S.l.M. · 26 July 2023

    Aussitôt reçu aussitôt testé. Ce ferment est bon, mon yaourt était lisse, délicieux et de même consistance qu'un produit du commerce. J'ai fait un tzatzíki qui a une belle tenue entre ferme et "mou". En fait il faut laisser fermenter l'appareil pendant 8h, l'égoutter dans une étamine au frigo et au bout, il y a un yaourt onctueux et doux.dès le début, il faut un bon lait frais, le réchauffer à 40°, verser le ferment, bien le brasser et attendre un bon 15mn avant de le mettre à la yaourtière. Il n'y a pas de secret, il faut suivre le processus strictement avec un lait adapté qu'on trouve à l'hypermarché

    Yogures perfectos

    S. · 22 August 2021

    He probado diferentes cepas y la que mas me ha gustado es ésta (Lactobacillus bulgaricus y Streptococcus thermophilus. Me gusta que los yogures queden ácidos.Cuanto más tiempo estén fermentando más ácido saldrá el yogur y menos lactosa tendrá. Yo lo dejo fermentar durante 16 horas.Mi hijo es intolerante a la lactosa y haciéndolo de ésta forma, no ha tenido ninguna molestia.Los otros yogures, le producían tanto dolor que acababa vomitando.Me alegra mucho haber descubierto una buena forma de hacer yogur en casa, yo lo hago con una yogurtera que tiene tiempo deseado, las horas que quieres que fermente el yogur y la temperatura, yo lo pongo a 43 grados que es perfecta para la propagación de las bacterias.Y señores/as sale un yogur buenísimo!Proceso:Calentar la leche entera hasta 45 grados, después añadir una bolsita de fermentos a la leche y mezclar bien con una varilla, dejar reposar 10 minutos y después distribuir la leche en diferentes vasitos de yogur y meter en la yogurtera (yo meto los vasitos cerrados) Y no volver a mover los vasitos del yogur hasta que acabe el tiempo. Cuando finalice el trabajo de la yogurtera, dejar reposar 5 o 10 minutos, para que se enfrien un poco, meter en la nevera. En cuatro horas y media, el yogur está bien frío y para chuparse los dedos 💪😋 sin nada de azúcar ni panflinas sano sano

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    Yogurt Starter Cultures - Pack of 5 Freeze-Dried Culture Sachets for Authentic Bulgarian Yogurt(5 sachets)

    4.2

    BHD5794

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    Product origin: United Kingdom

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