Yogurt Starter Cultures - Pack of 3 Freeze-dried Sachets for Balkan Style Plain Yogurt

I had tried a culture from a different seller but it wasn’t a great result, so I sent for this one. I followed the instructions and this was great, from the very first batch.I add powdered milk once the milk has been brought to the boil. The resulting yogurt is pretty thick and can be eaten straight from the pot but I like my yogurt really thick, so I strain it and you can’t tell the difference between mine and the supermarket brand. Now the cultures are active, it makes yogurt in 6 hours.I freeze some of the un strained yogurt (about 4 ice cubes on a tray) and use that to seed my next batch. I also used the strained whey to make bread in the bread machine, so no waste. I’ve also read that you can skip the freezing bit and just use whey to seed your next batch of yogurt, so that will be my next experiment!I’m very happy with this purchase and I have 2 packets in reserve if something goes wrong.Update:The whey method works a treat!

I bought this to make my own Greek style yogurt using the Easyo yogurt maker. I didn't want to be tied to using their very expensive sachets of dried yogurt. This works beautifully if you follow a few simple steps. Bring fresh whole milk to the boil, then cover and allow to cool right down until it's barely tepid. Whisk in the dried yogurt culture and if like me you want a creamy yogurt add a tablespoon of fresh cream and mix well. Transfer to the yogurt maker as per the instructions. I also wrap the whole thing in a bag filled with polystyrene beads but you could use a thick towel. Then leave it for 36 hours. I find this is the optimum time for thick creamy yogurt.For subsequent batches you don't need a fresh sachet of culture, that would defeat the object of making cheap yogurt. Just take a couple of tablespoons of your live yogurt and add to another batch of boiled and cooled milk and continue as before. This will work for 2 or 3 batches before you need to use a new sachet. The yogurt is thick, creamy and delicious.

The first batch of yogurt is heavenly but it starts loosing its flavour and becomes more and more sour as time goes. However, that is to be expected of this kind of cultures. We make sure we start a new batch once the taste gets too sour.

Despite being an experienced cook and frequently yogurt maker, it too all 3 sachets before I finally cracked the code! This is VERY slow acting culture and you should not expect any thickening until well past 18 hours. I even tried different types of milk - full fat, raw and Guernsey full cream milk. The best set came with a little help from some active Kefir thrown in as a last resort. So, be patient..........

Makes nice thick creamy yogurt. Not as sour tasting as the other one I tried. Just follow the instructions, can't go wrong.

I tried using this product twice ibn my yogurt maker ( thought first sachet must be off as the result was so poor) - both attempts only produced a pretty thin yogurt whereas using 2 Tbsp of cheap live yogurt from the supermarket as the starter produced a v nice thick & creamy yogurt

Nowhere near as good a yoghurt and not as simple a process as buying a live one in shops to use as the base.

Very creamy and delicious jogurt. Have tried both the Balkan and the Bio in the Easiyo maker using full fat Lactofree milk. In cold weather I stand the Easiyo on the floor in the airing cupboard for 24 hours. The resulting yogurt is thick and smooth. It works well for about 8 batches before it needs a new sachet.