Features:

  • Use with all kinds of yogurt makers and whole milk
  • Contains live active bacteria like ''Lactobacillus delbrueckii subsp. Bulgaricus'' and ''Streptococcus thermophilus''
  • One sachet is enough to make 1 quart of plain, slightly tart in taste yogurt and re-cultured after
  • Suitable for vegetarians and SCD diet
  • Pure bacterial blend of cultures made in laboratory environment away from additives, maltodextrin, gluten and GMO
Excellent taste and creamy texture

This is a great starter. I used 4 c whole milk and 1 cup half & half and made it in my electric pressure cooker with yogurt setting. It only took 8 hours for the initial batch to reach the desired thick and creamy stage I prefer. The second batch I made with 3 spoons of the first batch and it was finished in 4 hours. Both batches taste excellent. Update: The instructions said that each batch made from the previous batch would get more tart the further away from the starter it got. I don't understand the biology of this but it is true. After 7 batches it was too sour for my taste. I am glad I bought 12 packets. Still a great product.

The Bulgarian Yogurt turned out perfect

This is only the second time we have made homemade yogurt. The first time was from starter from a different company. It tasted good but separated with the whey liquid on top. With this starter, the yogurt came out perfect texture and taste. I will definitely be making it again. I used Promised Land brand whole milk and half&half cream to make a 2 quart amount of yogurt. We eat yogurt every day and my daughter is from Bulgaria and loves this yogurt.

Taste better after second batch

The first batch I made was watery after more than 12 hours and taste too sour, but then I mixed the milk with a cream and used the first batch to make new yogurt and after 4 hours it was already set and amazing sweeter in taste as it should and very thick you can put a spoon inside and did not fall. I used organic whole milk and cream 50/50 1 Liter and 200 ml And 3 table spoon of yogurt from first batch.

Best bacteria I ever bought

Seriously. How do you review a yogurt culture. I bought a yogurt maker and these looked good? They worked good, so no complaints there, but how do you compare them? I mean the packaging was a little more appealing than the competition, but it's not like buying a bmw, we're talking yogurt cultures. I literally just bought bacteria and you want me to say great things about it? He was a good bacteria. Kind of quiet. Kept to himself. I didn't expect him to attack another culture! Nonsense I tell you. If you're making yogurt, buy this.

Great tasting yogurt!

I'm hooked on this stuff. I make enough to have week's supply each Sunday. Make sure you bring your milk to 180 degrees and cool to 115 before adding culture. I use a Cuisinart yogurt maker and set it for 12-14 hours. Every morning I'll have a bowl.- a teaspoon of honey drizzled in, some blueberries, walnuts, a little granola, mmmm.

The best "Mother Bacteria" I ever encountered!

I am an absolute rookie in yogurt making. I got a new IP and wanted to try making my own yogurt so I got this mother "bacteria" starter by NPS. Whoa!!! My first try was a success, doubled my recipe right away. So I wanted to see how good this bacteria is... I got a starter from the mother culture and lo and behold.... my second generation yogurt was so plump and creamy and was a hit in my household. I went and tried the 3rd generation. WOW! I did a gallon of milk and I got a full bodied beautiful looking yogurt. I swear by this "bacteria" and I will never eat store bought yogurt again. I have stashed so much starters in my freezer that I can make a fresh batch anytime. Thank you NPS! Note: the 3rd generation yogurt I made was out of a frozen batch of 2nd generation yogurt. I will keep on going and see how far this goes. It seems that the batches keep on getting firmer and creamier and the encubation period is shorter. But I keep mine encubated at 8 to 12 hours.

Very happy this worked with the cold-start method!

I've been making yogurt in my Instant Pot using the cold-start method with starter that can only be used once. After doing some research I knew I wanted to try Bulgarian yogurt starter. So I did what I normally do, go to Amazon & research and read reviews. In case anyone is interested, I used this yogurt starter with the cold-start method with no issues. They recommended an incubation time of 16+ hours the first go round, and my yogurt was set very nicely at the 16-hour mark. I used 1 1/2 quarts Ultra-pasteurized whole milk and 1/2 quart ultra-pasteurized whipping cream with 2 packs of starter. I drained it for about 6 hours and it produced about the normal amount of whey and the yogurt thickened up nicely. I haven't started another batch from just my yogurt yet, but I don't anticipate any issues. Oh, and Bulgarian yogurt is delicious!

Superior product!

Wow! What a superior product. I've purchased other well featured brands of starter culture, and none have turned out as great as this one did. I also appreciate all the info and links to youtube videos the company send you after your purchase. They make it very clear that they are willing to work with you to trouble shoot any issues you have making yogurt.

Best yogurt ever

I bought these packets to try and find a yogurt that tastes better then the store bought ones which contain "extra" ingredients. They are not only better but I have never tasted anything like it, so good. I started out using regular full fat milk and the 24 hr time. The taste was great but it wasn't thick enough for the mouthfeel I like. I then upped my mixture to whipping cream and that made a world of difference. I now freeze some of the yogurt for starters per directions and in 8 hrs its done. The company shipped really fast and have great instructions. The taste of this yogurt puts to shame store bought and "Greek" yogurts. Highly recommend.

Great end result, solid value.

One packet of starter in one gallon of milk made delicious, creamy yogurt. I used my Instant Pot to boil the milk, an ice bath to cool, and then the Instant Pot to ferment after inoculation. Took about 14 hours to set up to my preferred consistency. I haven't tried making a 2nd gen batch but, given the success of the 1st batch as well as the value of this 12 pack of starter sachets, whatever happens with a 2nd gen batch won't change my rating. Side note: I used whole, pasteurized, UN-homogenized milk from a local farmer's market, and ended up with a beeeyoootiful cream-on-top pot of yogurt.

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