YogourmetYogurt Starter With Probiotics (12 Pack Bulk Version) - Make Yogurt at Home - Starter Culture - All Natural, Gluten Free, Kosher, Halal - 3 g Sachets

This is a delicious yoghurt culture. It's also good if you're starting to eat yoghurt. I haven't been really eating any diary products before and i started doing so after a short fasting period. I think this really helped rebuild my gut biome. It's easy to use. I use it with organic low fat milk and let it drain for a day in the fridge. This way i have a very delicious and healthy Greek yogurt. I recommend eating it with any type of berries and/or peanut powder.It's a bit pricey compared to using simply a yoghurt from the supermarket as a culture but it's not unaffordable. It could be nice if the manufacturer maybe sold it in bulk in a glass at a cheaper price per unit.

Why did you pick this product vs others?:Matched with my yoghurt makerDelicious creamy result. Tangy with a hint of sweetness

Terrible.#1 the directions on sticker state to store the packets in a cool/dry place followed by "store in the refrigerator after opening"#2. It says to warm a liter of milk to 180... then cool to 75-79 degrees Fahrenheit! I actually looked twice because I thought maybe i was suffering a stroke and misread it.#3 tried these directions because I'm gullible, I guess. No luck#4. So I tried again.. heated milk to 180.... cooled to 113.... scooped some milk, added the packet to that scoop, stirred and tossed it back i to the liter of milk...Stored in a warm, dry spot for 12 hours and soup. G-D soup.It's a complete waste of money. Or I'm an idiot, or both idk... if you have money to waste these days, give it a whirl...

I get perfectly textured yogurt using this brand.It also has neuteri culture in it plus other important ones. Really helpful for gut problems. Makes my skin better too.

06-16-25i found out that if you make bifido longus yogurtand you add inulin it can increase the yield of bifido longumby x50adding 10 grams of inulin (about 2 level teaspoons) for each liter of milk- **Growth Boost:**Studies show that adding inulin to milk before fermenting with *B. longum* can increase the probiotic count by about 50 times (a 1.7 log increase) compared to without inulin, especially in cow’s milk.- **Survival During Storage:**Inulin helps maintain higher levels of *B. longum* during refrigerated storage, ensuring your yogurt stays rich in probiotics for weeks.- **No Negative Impact on Taste:**Research also finds that inulin doesn’t negatively affect the taste or texture of yogurt, so you can expect a pleasant product.- **Other Benefits:**Inulin can act as a prebiotic, feeding the bifido bacteria, and may even help protect them from stomach acid when you eat the yogurt.**Bottom line:**Adding inulin to your bifido yogurt recipe is a great way to make it more potent and beneficial—enjoy making your next batch!05-18-25 UPDATEI made this bifido yogurt98F - 15 hours (recommened temp to get the high bifido counts)it turned out greatbecause this is the method ... produces the highest bifido counts ... it might be thinnerb. longum suffers at 108fb. longum thrives at 98f10 degrees over is a lot ... the other species thrive at 108f ... but they are fine at ... 98fso anyway i bought this stuff for the bifido ... so i used the 98 recommendation for 15h ... and i was suprised that it turned out and rich looking about the thickness of kefir after refrigerationi used whole milk ... i did not heat the milkfrankly i dont much care about the thickness ... i just prefert it not to separatei just buy and ferment things for my health ... if it is a nice texture great it is a bonusbut it did turn out very good this way ... and i recommend doing it this wayotherwise just buy regular yogurt because the point of buying this kind is to get the microbe ... b. longum ... so you have to do the temp that it grows at ... but i do find it odd that yogourmet doesnt post all this clearly on the amazon webpage05-12-25 ORIGINALThe instructions for incubating temps are challengingThe internet search i did says that 98.6 is best for B. longum.And that Yogourmets recommendation for this blend is 98.6°F (37°C) for 14–16 hoursbut it appears they now recommend 108F because people are obessed with "thick" yogurt and give bad reviews if it is not thinkbut the thing is at 108F the regular yogurt strains thrive and the bifido does not.Yogourmet’s own guidance confirms this approach:On their website, in the comment section from 2016 Yogourment confirmsTheir probiotic starter is designed to work at 98.6°F (37°C) for 14–16 hours. This ensures all strains-including the probiotics-replicate well, though the set and flavor may differ from traditional yogurt.Summary:Incubating at 98°F will allow all the strains in the Yogourmet probiotic blend to grow, with the probiotic strains especially benefitting. The yogurt may be less firm and take longer to set, but you will maximize the probiotic content.If you want a firmer, tangier yogurt, a higher temperature (108°F) is better for the traditional yogurt strains, but this is less optimal for B. longum and other probiotics.Jesus bless you!

Excellent yogurt starter. The freshest, tangiest scratch made yogurt using just 4 cups of plain whole milk in (5) 8 oz jars sealed in my combination steam oven for 8 hours at 100f. Mixed finished yogurt with jam or honey before refrigerating and you have the perfect healthy probiotic breakfast yogurt to add granola and fruit to. Recommended. This is way better than buying Noosa or Chobani yogurt, I promise.

Excellent yogurt starter.I have been using since 2-3 months to make Greek yogurt. It is easy to use and make excellent yogurt…

I've had and Instant Pot with a yogurt function for about 4 years not but never got around to making yogurt as I thought it would be too complicated. I decided to revisit the process about a month ago and purchased this starter to make my first batch adding it to 2% milk. I like greek yogurt so I strained it for a good while. I was very pleased with it. I decided to make another batch to give to a few family members but this time used an actual yogurt strainer which was easier than using cheesecloth. I let the finished batch sit in the pot in the fridge for about 8 hours and then strained it for about 10 hours. What I ended up with was a very thick creamy yogurt that was even better than the first batch. One of my brothers told me that it was "By far the best yogurt I've every had". My other brother said he thought it was delicious and asked if I used whole milk. He was surprised to hear that it was low-fat. I don't know if there's much of a difference in taste with the different starters but, at this time, I don't want to mess with perfection.