Pure Acidophilus Yogurt Starter - Pack of 5 Freeze-Dried Culture Sachets for Authentic Plain Yogurt (5 sachets)

Pas bien réussi à faire du yogurt.

He seguido las instrucciones y sale perfecto el yogur, con textura y sabor excelentes. Antes hacía el yogur usando un yogur de supermercado como fermento pero el resultado es mucho mejor con este producto.

È arrivato esattamente quello che mi aspettavo e volevo. Perfetti anche nella consegna

This is the first order I've made of a single strain of Lactobacillus Acidophilus (I've previously used multiple blends of yoghurt cultures), but I'm pleased with this. Made batch after batch using a mother culture with no loss of performance. Really nice, smooth, creamy tasting yoghurt. I make my yoghurt in a big, 2 litre " Le Parfait" jar, using a sachet of starter - once the starter has been working for a few hours I'll decant some into a sterilised ice cube tray, tightly cover and freeze it down. A couple of the frozen cubes makes my next lot of starter, and this 'mother culture' has got to work very quickly on subsequent batches of milk. I leave the 'Le Parfait' jar on the top of the combi-boiler until it's 'yogged' because I usually strain mine after as I like thick yoghurt, it doesn't go into little pots in a dedicated heater, but then, I'm awkward. This culture does best on full fat, whole cow's milk. Skimmed or semi-skimmed cows milk has made a thinner yoghurt, and it's not all that successful with goat's milk. Having said that, goat's milk yoghurt tends to be thinner anyway, that's not the fault of this culture. If you want thick goat's milk yoghurt you'll have to make friends with somebody who keeps Anglo Nubians, or someone whose goat has freshly kidded. My cheat for a thicker, creamy yoghurt is to add a couple of tablespoonsful of full fat milk powder (Nido brand is best) to each litre of milk while it's heating and whisk it in well. Then cool the milk to 40c before adding starter. My other cheat for a thick yoghurt is, after it's been cooled, ladle it gently into a nut milk bag sitting in a colander over a bowl. Let it drain for several hours before potting up. That makes lovely Greek style yoghurt, and you haven't had to go anywhere near a sheep. But if you're lucky enough to be able to get your hands on ewe's milk, that's the best of all. This culture makes decent yoghurt and is well worth trying. The uploaded pics denote samples of the yoghurt after it had been drained through a nut milk bag to make Greek style. Delicious, just the right acidity and really fresh and creamy.

Il pacco e' arrivato puntualissimo e contemporaneamente una mail mi forniva due pdf con le istruzioni in italiano e dei consigli e FAQ, azioni di emergenza, attivazione con vari tipi di latte, tempi di attivazione... Sono estasiata e lo yogurt adesso e' facile!