Genesis Vegan Starter Culture for Vegan Home Made Yogurt 10l.

Yogurt you buy in supermarkets is no longer yogurt. No matter which one you buy 95 percent of them contain added sugar, high fructose corn syrup, dextrose or many of the other names for sugar. This product is as simple as it sounds and is as good as the quality of milk used. We personally use raw unpasterised milk from grass fed cows. Follow the simple directions on the package and in as little as 8 hours plus cooling time you can be eating your own Bulgarian yogurt. For a thicker end product with a more tart taste let the culture sit in the warm milk for upto 24 hours. This way the culture will have eaten more of the milk sugars and produces a product I remember from the 80s. Five stars in my opinion! How do we eat it? With low carb berries such as blackberries and 100 percent cocao. Tart sweet and bitter all in one.

I purchased this item a number of times over a two year period of time. The last batch of Bulgarian yogurt culture that I purchased was defective. I used three of the ten packets contained in the box. The resulting yogurt had a soupy cottage cheese consistency. I contacted the seller and was told to return the unused packets to an address in Bulgaria for evaluation. The vendor refused to exchange the product or refund my money. I would think twice before purchasing from this vendor. The yogurt was OK. After a half of a dozen e-mails, I'm still waiting for this matter to be resolved.

I've been using the starters from Genesis Laboratories for two or three years now. I've been making yogurt weekly for at least 20 years and the Genesis BioStarter is my favorite for taste of any culture I've ever used. I also tried the Genesis Labs Bulgarian culture and prefer the more complex flavor of the BioStarter. I order about 3 boxes at a time and keep them in the fridge. Since many reviews report failure, I'll give you all the details about how I make yogurt, because it's quite reliable and easy. I used to use ultrapasteurized whole milk and only had to heat it to about 130 degrees and then cool it to fermentation temperature, but now I use whole milk from a local dairy that's pasteurized (but not ultra-) and found if I don't heat it to 180-190 degrees first and cool it before adding the starter, the yogurt doesn't set. I wipe a tiny bit of cooking oil on the bottom of the saucepan before I pour in a half gallon of cold milk, and I usually add a little half-and-half cream to bring the total close to two liters. Then I cover the pot and use a very low heat setting (1 on my electric range) to warm the milk for two hours without stirring or attention, and when I open the lid the milk has puffed up and is close to 190 degrees but has not stuck to the bottom of the pan. Then I let it cool for a couple more hours with the lid still on to keep it heated for a bit longer. Obviously this takes some practice with heat and time to get it just right but it sure beats standing at the stove stirring the milk. I always use one starter capsule to make one half-gallon/two liters. I haven't tried reusing culture because I've had mixed results in the past with other cultures and it just isn't worth the risk. I've used both a Yogourmet two-liter yogurt maker and an Instant Pot (sous-vide at 115 degrees) and they both work fine. I leave it for at least 12 hours to remove more lactose as per SCD (Specific Carbohydrate Diet) recommendation for lactose-sensitive folks. And then after refrigerating, I put smaller batches through a Greek yogurt strainer it to get rid of a whey protein I'm also sensitive to and end up with yogurt so thick that I could probably substitute it for cream cheese.

I have a yogurt maker (progressed from my stainless pan in my pilot-lit oven in the 70s!), and have been using whole organic plain yogurt as my culture, because I couldn't get to the health food store. Which was fine, except for travel and shelf time, but this looked better in terms of bacteria quality. It does taste better, BUT, you need to follow their recipe regarding milk quantity, and for whole milk, culture it at least 9-10 hours. I saved 6 ounces of my first batch to start my next (which you can do once), and if doing that, decrease the fresh milk amount by those 6 ounces. However, I think the soupy texture was poor timing, I ended it too soon. Going for 9.5 hours with the second batch today. Again, it has a WONDERFUL TASTE. I've been making my own yogurt for over 30 years, and this is the best tasting culture yet. Fresh yogurt is so wonderful anyway!

I’ve used this product for years. Once I had to have a yellow crusted product replaced and it was without difficulty when I contacted and explained to company. Great service. This last batch has produced about three gallons of slightly thick milk that I had to dispose of. I know how to make yogurt! Very nice raw milk it was too. Very disappointed. I cannot depend on this company if they’re going to have bad batches so often. And this time I am unable to figure out how to contact company directly. I would have preferred to handle this through them rather than writing an unfavorable review but there you have it.

This is a very delicious and wholesome yogurt. It has no bifidus in the yogurt culture, which is a huge plus. If you have low stomach acid and then enjoy a lot of yogurt with bifidus, it can lead to a very nasty condition called SIBO. I found that out the hard way. You only want bifidus at the tail end, not the small intestine as it overgrows and basically turns you into a fermentation factory in the wrong area. I now make this good yogurt with raw cows milk, heated initially to 110-115 f, and the second and third batches from the first culture simply keep improving in taste and texture. It does tend to be a bit soupy at first batch, but after you remove the quarter cup for the next inoculant, you can add gelatin, fruit compote, etc. L. bulgaricus can also be used to make a nice buttermilk and other cultured items as a bonus. The company is great too, very good customer service. I wrote to inquire about delivery time, and they were very courteous and responsive.

I have bought this brand many times. The product is beige granules. What I got with the capsules are BLACK and they do not dissolve!! Horrible!!

Sinceramente mi aspettavo di meglio. Il sapore è molto acido (e l'ho preparato sia con yogurtiera che con metodo tradizionale). Difficilmente addensa, si devono aggiungere volutamente addensanti. Ho voluto provarlo ma non lo acquisterò di nuovo.

Arrived on time with absolutely no issues. The instructions for use are clear. Although my wife and I have been making yoghurt for many years, we decided we wanted to try the Bulgarian culture. For yoghurt we use whole homogenised Jersey milk. This milk is very creamy and makes for a thicker result and there is not really any need to strain although we prefer to do this. For small quantities i.e. 1 litre we use a small electric incubator and incubate for about 7 hours then chill for about 10 hours. For larger quantities up to 2 litres we use a stainless steel saucepan, heating the milk to 180 deg F then cooling to 118 deg F. After adding one capsule and stirring,we cover and maintain at about 118 degF for 7 hours by placing in the oven on the minimum setting (almost pilot light heat) Chilling for a further 10 hours produces perfect yoghurt every time. One capsule will reculture at least 5 times so they are very economical. After straining through muslin to achieve Greek Style thickness we usually end up with 1.25 to 1.5 kg of beautiful yoghurt. We use with fruit and do not add flavourings. We are extremely pleased to have found this source of Bulgarian starter culture.

Habe seit einiger Zeit einen slow cooker und zu meiner Freude festgestellt, dass man damit auch hervorragend Joghurt zubereiten kann. Problem war nur die passenden Kulturen zu finden. Auf dem Markt und in den Regalen der Supermärkte findet man leider nur noch milden, gerührten, cremigen. = geschmacklosen Joghurt. Nach mehreren fruchtlosen Versuchen, bin ich auf diesen Hersteller gestoßen. Er hat auf Nachfrage die Unterschiede erklärt zwischen diesem und dem Joghurt nach Balkan Art. Nach der Bestellen kam per mail eine sehr ausführliche Gebrauchsanweisung, die Ware 3 Tage später per Briefpost aus GB. Die Kulturen haben 20% bulgarische Bakterien. Der daraus bereitete Joghurt war im ersten Ansatz sehr schon kräftig, sprich deutlich saurer als der bei uns übliche. Er war schön stichfest und die erste Überimpfung gelang auch tadellos. Der Hersteller sagt, man könnte unendlich oft überimpfen. Das halte ich für etwas über trieben. Leider verschwinden in unserem Klima die ursprünglichen Bulgarischen Bakterien. Warum das so ist, konnte wissenschaftlich noch nicht geklärt werden. Theorien dazu gibt es in der Fachliteratur zu Hauf. Mit 10 Originalkulturen und schätzungsweise 40-60 Überimpfungen kommt man aber auch schon weit. Die Kulturen scheinen etwas hitzeempfindlcher zu sein, als heimische Kulturen, also nicht mehr als 45°C. Sonst passiert Ihnen auch, wie mir, dass die Starter Kultur versagt. Bei richtiger Temperatur ist der Joghurt dann schon in 5 Stunden fertig. Die verpackten Kulturen sollen im Kühlschrank gelagert werden. Mhd mehr als 1 Jahr. Wer also von geschmacklosem, faden, cremigen Joghurt genug hat, und lieber einen vollmundigen, echten, geschmackvollen und stichfesten Joghurt haben will, sollte hier zugreifen.

conforme a la description, livraison rapide et soignée ..je recommande

Makes a thick, creamy and VERY YUMMY YOGHURT!