Probiotic Traditional Flavor Yogurt Starter Culture

Best yogurt starter ever! Mild, thick, and creamy! I'm new to making yogurt. I tried a Greek starter but prefer this flavor. it also set up firmer. Used 1/6 teaspoon in a quart of milk. Then I'm using 2 tablespoons from each batch to start the next one. After 5 batches they are as good as the first and still perpetuating! I highly recommend this starter.

Everybody loves the yogurt produced by this starter. I use just a pinch for a 2 quart batch and let it culture in my instant pot on the yogurt setting for 11 or 12 hours, usually over night. Just the right level of tang and the body is perfect for kefir or lassi drinks. I sometimes strain it to make a thick Greek style yogurt. I use canned condensed milk and powdered instant nonfat milk and it's as good tasting as fresh whole milk. I've used several types of starter and this is my favorite.

This starter should last a long time in the freezer. I've only had to use it twice so far and I've made lots of yogurt by using a small portion of the current yogurt for the next batch. I find the flavor of this culture to be not too tangy.

This item’s container is about half the size of a small prescription pill bottle. The photograph is very deceiving. It is so small, it only holds one teaspoon. So, if you choose to buy this, do so with the amount in mind. I would not have chosen to purchase this if I would’ve realized how little I purchased for the money. The expiration date is October 2025 and we are in February 2025. I have not tried it as yet, so I cannot attest to it’s quality.

I have struggled with my yogurt not getting to desirable thickness but after using this I had quality results. Consistency had the thickness of Greek yogurt.

We love this culture. Makes a delicious, creamy yogurt.

This is a starter culture for Bulgarian yoghurtThis tiny container only holds 1 tsp (5 ml) of yoghurt starter don’t let that bother you. You only need to add 1/16 teaspoon of this powder to 1/2 gallon of warm (110-116 Fahrenheit) warm milk and keep warm 9-12 hoursIt has s said that Bulgarian yoghurt has more probiotics than regular yoghurt.By now you’re thinking this will make 8 gallons of yoghurt. If you use the starter every time that is correct. BUT if you put a tablespoon of yoghurt in each cell of an ice cube tray rack yoghurt ice cube will make a half gallon of warm milk into yoghurt. This means you could be making yoghurt for a year or two if you keep the yoghurt starter in the freezerLastly you’re thinking how am I going to measure only 1/16 teaspoon of starter.What I did was get some tiny spoons toe measuring the pure stevia concentrate (called a smidge)Those tiny spoons are 1/32 of a teaspoon. So two smidges will make 1/2 gallon of yoghurt..I even took a Jinan’s cut the smidge spoon short so Itvfits inside the container

I have used this to culture several batches of raw milk in the instant pot. Everytime the yogurt produced has a "holey" structure and is in no way creamy or has a normal yogurt structure. The taste is fine, but the texture is not very good. I've had better luck culturing with organic store bought yogurt!