Yogurt Starter Cultures - Freeze-Dried Culture Sachets for Balkan Style Plain Yogurt (Pack of 10 sachets)

The Balkan style yogurt culture has worked perfectly for me. So far I have made yogurt very successfully with the cheapest milk I could buy in my local shop, as well as UHT milk. The only time it didn’t work so well was when I used more expensive milk from the supermarket, which I assume contains some preservative. I used the Amazon Basics yogurt maker, replacing the 7 glass jars with a single bowl that fits the maker and holds a litre of milk. After following the instructions given with the culture, the cheap milk had become yogurt in 6 hours. The UHT milk also made yogurt in 6 hours, but because it had already been heat treated I only heated it to 45C before putting it in the yogurt maker. The yogurt this culture makes is tangy but not too sharp. It sets firm in the maker, and gets even firmer after a few hours in the fridge. I have been straining it through muslin to remove about 25% of the volume in whey; and, to me, after straining it tastes like the Greek yogurt that I love. So far I have only made 4 repeat batches. All of these have set in 3 hours. This seems quicker than suggested in the instructions. Perhaps this because my yogurt maker is in the same room as my boiler, which means it is always very warm.

I made my first batch last night using my Easiyo yogurt maker and it has turned out to be perfect. To keep things simple I used 1 litre of UHT whole milk - which saves boiling and cooling - stirred the packet of culture into the milk, filled the Easiyo insulated outer container with boiling water and popped the 1 litre yogurt container inside.I left it for 12 hours and when I opened it this morning it was perfectly set and now that it has been chilled for a few hours in the fridge, I have just sampled it and to me it is a very fine batch of yogurt indeed. Very smooth and creamy with just the right yogurt "tang" to set it off.I prefer the taste of this to Easiyo's own powdered satchets which are mixed with water and I shall therefore use this product in future as it not only tastes better to me, it is also so very much cheaper to produce. I look forward to making my next batch in a few days using some of this present batch as a starter.I can highly recommend this product.

Good product

Excellent jogurt starter! Since it took me a while to find a "correct" way, of using these ferments, let me share my method.First time you make jogurt, bring 1l whole milk to 85 C quite quickly, then let it cool down until it reaches about 43 C.At this point, mix the content of a sachet and stir with a whip very thoroughly. Place the milk in your jogurt machine and let it rest for approximately 10-12 hours. You will see that it's ready when it smells like jogurt and it doesn't move much if you delicately tilt the container.You can now put the container in the fridge, without stirring. Once it's cool, stir gently with a whip and your jogurt is ready! For all subsequent batches, just follow the same method but keep the milk in incubation for only 3-4 hours. You will need to add a full tablespoon of your old batch to the warm milk, instead of the ferments.

First of all, a quick comment on the packaging, which straight away gives the impression of a hygienically and professionally produced item. I thought it was excellent and well designed.I used fresh goat's milk and followed the instructions precisely regarding temperature etc. I make cheese , so I have the necessary gear, as well as a yoghurt maker. The result was great, and has a taste quite distinctive from any yoghurt I have made in the past. Very nice indeed.

Used three of the packets from the box. First two were incredibly tangy to the point they couldn't be eaten. Even when a small amount was used as a starter for the next batch, it too was inedible. Third batch finished today. Absolutely rank. If a sick dog ejected this, it would be put down.These were all made following the instructions on the package, and the batches were made in am Instant Pot Pro, which has made some brilliant yogurts using other starters.Maybe I've been unlucky, but this has been a complete waste of money for me

Just follow the instructions to make nice clean set yogurt again and again and again . And add your own little jam so it wont be full of sugar .

I've found this to produce by far the best yoghurt from ordinary milk, rather than using bought live yoghurt as a starter. What I have not had a great deal of success with is using some of the initial batch as starter for the next. So I've bought a pack of 10 and will just use one for each new batch: it is too nice and too good not to. Best so far is using homogenised jersey milk to one pack of dried probiotic culture; it is usually ready in 12 hours, which is a little longer than usual but the results are most definitely worth it.UpdateHave now made good yoghurt using the first round as starter. This is really good stuff, and I make it pretty well every day. I'm certain our digestive health has improved too, as a result.