Bulgarian Yogurt Starter Culture with Probiotics Natural Probiotic Yogurt Culture Starter Homemade Yoghurt Starter 10 Liters Lactobacillus bulgaricus

Just empty a packet of the culture into a quart sized mason jar. Add milk to fill the jar. Shake gently to mix. Let sit on the counter for about 1 1/2 days. Gently shake the jar a couple times a day during this time. It is very easy to observe the consistency this way. Once it get thick enough for your liking, (but before it "breaks") put the jar in the fridge. Enjoy! I like to drink mine with a little bit of our maple syrup mixed into the drinking cup. The kefir is mild tasting, a little bit fizzy, and so very good for you.I start a new jar when my current jar has about 2 servings let. That way, I always have fresh kefir ready.Yes, I could invest in actual kefir grains vs culture powder, but I happen to like the convenience of not having to strain the grains, and prepare only when I am ready for a new batch.

I have done home made yogurt before and this is a joke. Did nothing to the milk in more than 15 h ... such a waste!

Loved the taste! So good. Creamy, light and delightful. I followed the instructions, used a yogurt maker and it took a bit longer to ferment (~12-18 hours depending on the desired thickness) than stated on the package. But the taste is unbeatable. I’m curious though if the starter indeed can only be used once to retain the flavor. Currently running the second batch with the leftover from the first batch. Will come back to update later.By the way, the milk I used is whole milk from Penn State’s Creamery, which definitely adds on to the flavor & quality of the yogurt I made.

The first time a tried the result was milk with a small clump or two of yogurt in the jar. I reached out to the seller, we talked it through and when we couldn’t pin point where it went wrong, they took care of me - sent a new box.Finally gave it another shot and am very pleased with the results. Super smooth, creamy and mild in taste.Milk was a bit frothy when I poured it in the jar, still frothy with no visible whey. When done.

Good product. I followed directions on packets. measured milk accurately and heated to directions. Product work well. Had kefir in about 2 days.

Add this packet to 1 gallon of heated and cooled milk. Mix and let sit overnight in a warm place. Whisk together the separated curds and whey and pour into cheesecloth lined strainer. Place on a pot to drip in the fridge until desired thickness.Don’t forget to save a bit of the yogurt for your next batch.

Making yogurt for a long time. Last Bulgarian starter was ok for a 2 yearsFor this one I followed all the instructions on the bag and nothing happened , just waist the milk.

I was hoping to get the kefir grains to keep using them. But this product is a powder, you don't get the grains after you make the kefir, so you have to use a new sachet every time you want to make kefir (which is in their instructions). You'll have to keep buying their product if you want to keep making kefir.It works, you'll get kefir but overall, not what I was looking for.