Yogurt Starter Cultures - Pack of 3 Freeze-dried Culture Sachets for Bifido Yogurt

This is an excellent product, and it sells well. Since I had confidence that Cultures From Health were the best, I did not choose another brand other than that. It was impossible for me to continue reverting to my former status Since she had to travel and purchase more of their Bulgarian yogurt, they were unable to cultivate. As a result of my husband's dislike of the price and the fact that we will be facing the same problems again in a few months, I felt I had no choice but I'm blown away by this stuff! This is the third batch of rework I've accomplished We have then improved cultivation, and the process is faster, smoother, and Velvety is the word to describe the texture. The very first batch cannot be judged as representative of any culture. Although you will find it to be delightfully smooth, you won't find it to have the same level of flavor development It is culture that defines us. In the future, I will post an update on exactly how many batches I was able to get from one ideal conditions, you can culture three gallons of milk, but the seller claims that you should be able to get as much as 96 oz because there is no controlled environment when you culture at home. At least for now, I am able to have both a superior product and the affordability to start over after a while.
One note, however To use the freeze-dried cells for culture, you can use a small amount frozen. The Cultures for Health Bulgarian yogurt I tried failed, so I will try it again in the future. I have tried it before with the Cultures for Health Greek yogurt without success. Besides the seller being awesome, he is very helpful as well. 6TH UPDATE
In fact, I have been using this brand since last year and have been very pleased This dish is delicious, both in taste and in texture. From a single packet of bacteria, I have been able to culture up to ten batches, but it takes a whole month before we get to the point From one packet of milk, you get more than 2 and a half gallons. Every time I return, it seems to get better My starter didn't deteriorate even then, and I noticed no deterioration even after six days. Unfortunately, I don't seem to be able to stick around for long enough to make it beyond that point. TIP 1 Since my husband prefers a thick product, I started using milk instead of half and half since I was draining the whey from the yogurt every time, losing about 9 oz each time. In my most recent batch, I heated the half and half. By heating up H in the microwave instead of simmering over the stove, I get nearly every bit of product I need.

Aries Lindsay

| May 16, 2021

With this starter, you get a consistent and high-quality start every time Yogurt is a healthy dessert. I usually start with 4 cups of milk (one cup whole milk and three cups 2% milk). The milk is heated to 190 degrees F after I stir in a teaspoon of corn starch (dissolve in it). To cool the milk even more, I soak it in ice water (in the same saucepan) until it reaches 110 degrees Fahrenheit. Adding one sachet of BIO yogurt to the inoculated milk, then pouring it into the container that came with my electric yogurt maker completes this process. It isn't clear what temperature my yogurt maker maintains the milk at, but I let it incubate for 18 hours. After that, I let it cool at room temperature for 30 to 60 minutes, then refrigerate the yogurt overnight or between 18 and 24 hours before serving. There's nothing better than the taste and texture of these!.

Reyna Kelly

| Aug 07, 2020

I think this is a great place to start. I used many other starters when I was making yogurt every day, but most required 6 days It takes eight hours for an egg to hatch. My mistake was to use this one the same way as the previous one. That was WRONG of me. To understand the instructions completely, I had to read them Moreover, the culture appears to be different (there are in fact three probiotic cultures, including a real Bulcaricum). Using a yogurt maker is fine, but you must use it for 24 hours and start checking after 12 hours. You'll have the best yogurt when the whey separates on its own at some point. If you wish to make more batches, you can use this method to prepare 1/2 cup to one quart of.

Karina Welch

| Apr 22, 2021

As far as I'm concerned, this worked well. My first batch needed a starter, and this product did the job. As a former maker of yogurt, I didn't need help making it this time but I will watch the video and read the instructions just to see if there are any improvements I can make. Thank you for sending me links to videos and instructions about making yogurt. It is highly recommended and I would buy from this seller again. As for the milk, I used whole milk that I bought from a regional dairy in the midwest This price range is available. As much as the brand matters, freshness of the milk is at least as important. Make 7 small cups (4 oz. ounces per cup) in an Epica yogurt maker with one starter culture packet. It should be noted that I did add 10 tablespoons of nonfat milk Three parts fat dried milk to three parts water. In order to have a firmer yogurt, I added 5 cups of whole milk. The instructions said to cook for 10 hours but I went 11 hours for my first time. I will definitely be doing 10 next time because I bought a strainer for greek yogurt after I cooked it. If you follow the vendor's instructions, the starter should work well for you. Overall, I think this starter will work well for you as long as you follow the instructions. You will not want to buy yogurt from the store after you learn how to make your own. Making yogurt is really straightforward. As a result of reviewing your product, I received nothing. This is not something I ever This is just a reflection of my experience.

Maverick Fields

| Sep 28, 2020

You should use 6 oz from each batch to start your next batch. Having made yogurt for years, I am familiar with the process. ), if the milk mixture is kept beneath 110 degrees Fahrenheit (42 degrees When it was incubated for five days, it produced the best results The course is 6 hours long. A moderately firm texture and a light sourness appeal to me. As a starter, this starter worked well for me. I liked the fact that there were different strains of bacteria in it. In addition, I have had tremendous success when starting each new batch of my homemade yoghurt from 6 ounces of the previous batch, often for several I would start anew each time it became too sour or runny with just a fresh packet of starter when it had become too sour or runny. Some folks didn't get good results, which is not clear to me. Store- began to be useful to me My mistake, since I thought that it was to pasteurize the milk, was to heat organic whole milk to about 82 degrees Celsius, before drinking it. Although I read somewhere that it did alter the nature of the proteins, causing the resulting yogurt to be firmer instead. It does seem to be the case, though waiting for it to cool down to 42 C is a hassle. When I make liquids, I usually pour them back and forth in clean containers and/or sometimes cool them in a cold water bath to speed up the process. The system just doesn't work some of the time. Try your best not to give up. Using a new packet and following their instructions carefully will result in the best results. In order to leave the house in the winter, I find it critical to have an inexpensive ( *$10).

Dariel Peters

| Jul 22, 2020