Nordic Style Starter Cultures for Homemade Preparation of Nordic Style Yogurt and other Dairy Products (Pack of 3 sachets)

Interesting one this, it has a texture that looks like it's been thickened with starch as you can see in the illustration pictures, Not that it has of course. I've used a filtered milk and Inulin Pre Biotic. It's turned out nice & thick.I've now gone through this companies range and not been disappointed as yet.Also, I've just made a second using 6 spoons of the previous and it's fine, I'll try a third and update.

These are ideal for my yogurt making - brought twice now

Fantastico! Thick, creamy yoghurt very easy to make with this culture. I took 45 min of research before stumbling on this culture.

1st sachet didnt work but the others were ok. I dont think i'll be buying them again.

I've started making my own natural yogurt again, as it works out half the price of buying it, and it's much better tasting and healthier for you.I do have a small yogurt maker. This set contains 3 small sachets of yogurt culture. To be clear, you won't need to use one every time you make a fresh batch of yogurt, just a few spoonfuls from the last batch of yogurt you made. You keep using the yogurt until it stops setting to the texture you like it.I use sweetened soya milk and it works perfectly, it took 6 hours in my yogurt maker to make a very firm, thick and creamy yogurt. The taste is mild but has a pleasant tang to it, and can be used for sweet or savoury dishes.I'm very pleased with this. I have used supermarket yogurts to start a batch before, and they have made several 1kg tubs of yogurt before starting to go a little runnier. With this, I am expecting to be able to make more that 3-4 batches from each envelope.Impressed so far.

You get three 1g packets for £6, or £2 er packet.Just like any other yoghurt bacteria strain, it's simple to use.The method I've always used is to boil whole milk and allow it to cool, then add the bacteria and leave in a warm area with a sealed lid.Years ago I bought an electric yoghurt maker which just consists of a few jars enclosed in a small covered heater.After a few days I get nice and creamy yoghurt with a good thickness and sweetness.This three-strain bacteria makes a litre of yoghurt per packet, and in our house that really isn't lasting long!

This is a nice pack of 3 starters. It' s a mild yogurt with a faint tang so will suit most palates.I don't make my own yogurt as much as I use to unfortunately. I like to strain my yogurt to get a thick Greek type, and that usually gives about a litre from 2 litres of milk. With the cost of milk now it ain't such a great saving especially as you can get a litre of Lancashire Farm natural in Asda for around a quid, which makes making your own more expensive when the average 2 litres of milk is around £1.70. That makes me sad as I much prefer doing my own.When I do make it, I usually use a bit from purchased yogurt as the starter so was interested to see what a powdered starter would be like. Made a very nice yogurt and of course you can save a bit to start a new batch.I especially like that because it's powdered you can go a while between yogurts if you want to take a break (I've previously frozen yogurt to use as starter next time if not making it for a few weeks, and while it works it's not ideal). This solves that issue.Good to have a stock of these in.

Good quality yoghurt is not cheap and making your own is far cheaper than buying it.These starter cultures are really easy to use. Use full fat milk, boil the milk then when it cools to under 40 degrees C add the culture. Then just leave it over night or until you get a flavour you like. When it's ready just put it in the fridge. You can then take a couple of spoons to start the next batch.This is so easy and the starter cultures only really need to be used when your own batch slows down too much. So they will last a very very long time.If you like baking or homebrew then this is definitely something i recommended trying.These are good value and make tasty yoghurt. Highly recommended.