Freshly Fermented - Organic Certified Freeze Dried Yoghurt Culture, Icelandic Skyr

Had great success with the Greek yoghurt starter and have made gallons of the stuff. The first try at the Skyr yoghurt was a disaster, it just didn’t set. The seller kindly sent me a replacement. The first go you really need to leave it a lot longer than you think, in fact 18 to 24 hours, however Oh my word it’s so worth the wait, once strained you get the thickest most delicious Icelandic yoghurt and believe me I have eaten Icelandic yoghurt in Iceland and this compares very favourably. My advice, be patient, it’s worth it. Great seller too.

Yoghurt very poor took more than 24 hours and wasn’t set . Poor yield and unpleasant . I have enjoyed this product previously . A waste of moneyThis is a not fit for sale , an absolute waste of money . It says not eligible for refund . However it did not make yoghurt so it is useless and I should get a refund . Poor show Amazon

With trial or batches I did get to work sort of.

I don't have a yogurt maker. I just stirred the start powder into soya milk and left it in a container on the heated mat I use for speeding up seedling germination. No idea what temp it is. After 12 hours or so it was nice yogurt. I stirred it all up and it was good as a normal yogurt! :) I've since made several batches using starter from the previous batch, but the last time I then strained it using muslin. What a revelation! It's fantastic in its own right (it doesn't feel like a compromise compared to cow milk), and a million times better than any commercial vegan yogurt. I made it with organic soya milk that is made of just soya and water, so the resulting thick skyr/ Greek style yogurt is free from all the thickeners and emulsifiers in shop-bought vegan yogurts. It's just soya and the cultures. I'm so pleased I tried this!

I’m nothing to do with the company, just a very very satisfied customer. This product, if you follow simple instructions/recipe, is the most amazing yoghurt culture.I’ve been reculturing this three times a week for approx three months and the yoghurt gets better and better, and delivers between 3 and 6 litres of yoghurt a week.It’s thick, creamy and totally gorgeous.I culture in a Lakeland yoghurt maker.Every batch I make I immediately pour half a jam jar of yoghurt and pop it into the fridge to be the next culture then put the rest to strain in the fridge. After much trial and error I’ve perfected my recipe.I use whole or semi skimmed UHT milk as it means you don’t have to boil the milk. I originally used regular milk but found that the result was inconsistent due to how I boiled and cooled the milk.I add 3/4 dessert spoons of powdered milk, one carton of UHT and the culture from the last batch. Stir and leave at 42 degrees for 8-12 hours. Longer you leave it the thicker it gets. I usually try for 12 hours.I then fill half a jamjar sample, label it with the date and put in the fridge To be the next culture.I then strain the remainder over night in the Fridge and wake up to almost a Soft cheese like yoghurt. I pop into a Kilner jar and then add back in some of the whey to give the consistency I want. The more whey I add back the more liquidy the yoghurt. Also the more you add back the more tangy the yoghurt becomes. It’s all about taste.Just don’t believe the bad reviews, if you work with this culture properly it will deliver again and again.I’ve had three cultures a week for over three months and drizzled with a bit of honey or with some fruit it’s the best yoghurt I’ve ever tasted.

This didn't work for us and we've been making yogurt for a while now. It eventually set after 10-11h, but the consistency was more like a jell-o and the taste and smell were nothing like Skyr or yogurt - it was extremely off-putting.£9 is NOT worth it and makes it a very expensive experiment.

Bought to use in my Lakeland individual yogurt maker. The first batch was a bit of a disaster as I followed the instructions and boiled/cooled the milk prior to adding the starter. After 12-14 hours the yogurt was watery and separated so I googled how to make yogurt and found a website which advised to bring the milk to only 82 degrees and leave it there on the cooker for 30mins and then to cool down to 42 degrees before adding the starter. This worked a treat and is what I have done since then. It goes in the yogurt maker overnight -12 hours and is perfect every time. When making a fresh batch I put a small amount in a clean (but not sterilised) small plastic container , to use as my next starter, and place it in the freezer - rather than in the fridge where it has a limited shelf life. I've been doing this since I bought the starter 3 months ago so feel I have had my moneys worth from the starter.

Did not work despite following instructions exactly using yoghurt maker. Contacted supplier who said 2% of product did not work and offer to send a replacement free of charge. What a refreshing change I though. Great customer service. But sadly no replacement ever turned up! Would not use again