Yogurt Starter Cultures for Bifido Yogurt

I was uncertain about choosing a brand other than the ones from Cultures From Health because if something works, why mess with it. But I was unable to perpetuate my re-culturing of their Bulgarian yogurt product because of travel and was going to have to purchase more. My husband didn't like the price, especially since we will have the same situation arise in a few months, so I was pushed to find something else.Wow, this stuff is great!! I'm on my 3rd batch of re-culturing and it's faster, smoother, better all around. The texture is downright velvety. Of course you cannot judge any culture by the very first batch. While wonderfully smooth, it won't have the same flavor development as a few re-cultures does. I will post update in future on just how many batches I was actually able to get from 1 package. In IDEAL conditions you can culture 3 gallons of milk, but the seller promotes that you should be able to get at least 96oz because there's no controlled environment in home culturing. But right now, it gave me a superior product and the affordability of starting over after a period of time.One note: it is suggested you can freeze some and use for culturing. I have not tried it on this batch, but will try it in the future and report. I did try that with the Cultures for Health Bulgarian yogurt and had a failed batch.The seller is awesome too, and very helpful.UPDATE 6-24-16I have continued to use this brand since last year and I am very happy with it. The flavor and texture are really good. I have been able to culture as many as 10 batches from one packet, but we keep leaving before I can get that far again. That's 2 1/ 2 gallons of milk from one packet. It seems to get better with each re-culture, and I didn't notice any deterioration in the starter even then. I just can't seem to stick around long enough to push past that time frame.TIP: I recently started using half and half instead of milk because my husband likes a thick product and I was having to drain the whey from all the yogurt , losing about 9oz each time. In my most recent batch I heated the H&H in the microwave instead of simmering on the stove and I get nearly all 32 ounces of product.

This worked well for me. I needed a starter for my first batch and this product delivered. I very much appreciated that the vendor emailed me with links to instructions and videos about making yogurt. I had made it before so didn't really need help but I am going to watch the videos and read the instructions just in case I could improve. I highly recommend this product and this seller.I used whole milk from a regional dairy, mid-price range. I don't think the brand matters as much as the freshness of the milk. I made 7 small cups (4-6 oz ea) in an Epica yogurt maker with one packet of starter culture. However, I did add 10 tablespoons of non-fat dried milk to the 3.5 cups whole milk because I wanted a firmer yogurt. My instructions were to cook 10 hours for firm but I went 11 hours because it was my first time. I will probably do 10 next time because I bought a strainer to make greek yogurt after cooking.I think this starter will work for you as long as you follow instructions, and the vendor provides lots of instruction. Making yogurt really is simple and once you get used to it you will not want to go back to store bought. I received nothing for my review. I never do. I just share my experiences.

Very nice results with an Instant Pot. At 12 hours, it was mildly sweet and semi-loose. Nice scent in the air. Toward 16 hours, thick and moderately sweet and sour. Drained quickly in about 4 hours. The creamy texture should work well with desserts.

Excellent flavor and consistency of my yogurt. I could not wait to try the yogurt and ended up taking a photo after having a few spoonfuls of my wonderful yogurt.I followed the recipe provided on the packaging. Measured 1 liter of whole milk, boiled it and then let it cool down to room temperature. I transferred 2 tablespoons of the milk in another bowl and then added one packet of the culture in that bowl and stirred to ensure inform mixing and to prevent any lump formation. I then transferred the milk + culture in my main pot. Stirred for a few minutes and let it sit for 30minutes. I made the yogurt in Instantpot using the yogurt setting. I had initially set the time for 9 hours but forgot to take the yogurt out and it stayed in the IP for 5 additional hours. When I remembered to take the yogurt out, I was worried it would be sour. The yogurt consistency looked good and I refrigerated it for a few hours. When I finally tried it the yogurt still had great consistency was not sour at all.I am definitely going to buy these again!

I have made yogurt for years, and I've never had a batch like this starter produced. It was just strange.Just think slime. I use whole milk, heat it to 180 degrees, then cool it to 95 degrees and add the starter.And this the only time in over 22 years that the yogurt turned out weird. Very tangy as well.

[Update] Changing from 3 stars to 4 stars (I would rate 4.5 if there's an option)After I wrote the review below (I don't even remember how long ago it was, maybe 6-12 months ago), I contacted the company for refund. They did not give me refund, instead they sent me instructions. I thought I already tried almost everything and I was going to just throw away rest of the yogurt starter.I did try one more time though, and failed again.. and I was so frustrated, I boiled it up to start again. Surprisingly, that made a great yogurt.After that, I boil milk twice (using instant pot yogurt mode) and cool it down a little bit, and then put yogurt starter. I think boiling milk long enough was the trick. Actually the instructions from the company said boil milk in the microwave for 30 minutes. I am afraid to run microwave for that long, so I just use instant pot.It takes about 12-14 hours when I use a new packet, about 9-12 hours when I use frozen mother batch. Time varies every time. It makes good thick yogurt with mild flavor. Not as perfect as store-bought yogurt by look, but it's good for homemade yogurt and my baby loves this yogurt.=================================I have tried three times making yogurt with this starter so far. Unfortunately, I didn’t have good results for all three batches. The yogurt is very thin, it has consistency of drinking yogurt when it is cold, but becomes runny as milk very quickly at room temperature.I used organic whole milk, different brand each time. Used 1 packet starter for 1 liter milk, boiled and cooled down to 40C. I used instant pot twice and a yogurt maker once, for 12, 18, and 24 hours.I really want to know why it comes out so thin.I am not new to yogurt making, I have made good yogurt many times in the past, even with other yogurt starters from this company. That’s why I trusted this brand and bought a bunch.I will probably try 1-2 more times, since I don’t want to assume that the starter is bad. I will update the review with the results.

I don't like to reculture subsequent batches because I like my yogurt sweet. For me, subsequent batches are always thinner and more sour. I just made my first batch with Horizon half & half, two quarts. Two packets. I made sure the milk in the container had cooled to 113 degrees. I poured in the starter powder. Covered and put in the insulating little cover. Something I bought for making yogurt. Way overpriced it seemed, but it works without electricity, and now I have used it quite a bit. Six and a half hours later, I had perfect yogurt. Thick, creamy, and just a tiny bit tart. I can't eat sugar, so to me, this is dessert.Update: I just finished making the second follow-on batch. It took 2 hours. The flavor and texture are super. Still sweet. And I found this yogurt is really cutting down on my heartburn. WOW!

I am staying out of stores because of COVID-19 risks. I wanted to start making my own yogurt as I haven't done it in years. I ordered this product to do it. I use a pan to heat up the milk and 2 yogurt makers to make about 2.5 quarts at a time. I used Peak Powdered milk to make 1.5 quarts and add a quart of cream. Heat the mixture to 180 degrees and then cool to 113 degrees.I used 2 packets of this product for the 2.5 quarts, stirring it into the milk, and let it culture for 24 hours. It is ready by 12 hours but the additional time reduces the carbs as the bacteria continues to eat the sugar in the milk. It is sharper tasting as a result. I learned recently that the bacteria starts to die off after around 5 days. As a result, after I have refrigerated it on the first day, I remove about 4 oz, put it in a container and freeze it. When I want to make a fresh batch, I thaw the yogurt culture that day and add it to the cooled milk. I have made 2 batches that way and they have turned out very well. People have said that yogurt culture weakens with repeated batches and you need fresh culture. We'll see if I can't continue to harvest freshly made culture and have it continue to be effective for the next batch.I am not a fan of Greek yogurt because of the taste. I do not drain this and it is pretty thick, partially because of the added cream. I have been known to pour off a bit of liquid that appears partway through the batch, but I find the yogurt to have a nice consistency.

It worked perfectly.I love the simple packaging.

Bisher habe ich mir immer einen 150 ml Naturjoghurt gekauft und mit diesen Kulturen den Joghurt selber gemacht.Jetzt wollte ich aber auch mal ein Joghurtferment probieren und habe es nicht bereut.Der Anbieter mailt eine Anleitung und FAQs in PDF-Form zur Joghurtbereitung. Hier finden sich wirklich sehr hilfreiche Informationen und Tipps.Ich habe den Joghurt mit diesem Ferment sowohl im Wasserbad als auch in einen einfachen elektrischen Joghurtbereiter ohne Probleme herstellen können.Um eine Vorstellung zu bekommen wie die Joghurtherstellung mit den Kulturen abläuft, hier eine Schnellbeschreibung für diese Kultur:- Pasteurisierte Vollmilch auf 65 Grad erhitzen dann abkühlen lassen bis auf 40 - 45 Grad Celsius.- Inhalt eines Beutels gut in die Milch einrühren- Abfüllen in sterilisierte Behälter und bei 40 bis 45 Grad (z.B. im Joghurtbereiter) für diese Kultur (Bio Joghurt) 16 bis 24 Stunden kultivieren lassen.- Gläser in den Kühlschrank stellen (beendet die Kultivierung)- Nach 3 bis 6 Stunden im Kühlschrank ist der Joghurt fertig zum Verzehr.Eine sogenannte Überimpfung mit fertigem Joghurt (so 2 EL Joghurt pro Liter Milch) benötigt dann für die Herstellung nur noch 6 bis 8 Stunden.Da immer wieder überimpft werden kann (wenn der Joghurt nicht zu alt war), ist die Kultur sehr ergiebig.Der Joghurt, für den ich die 3,8 %ige Biomilch vom A... verwende ist stichfest und schmeckt super!Für das Ferment und die schön ausgearbeiteten PDFs gibts von mir 5 Sterne.

This I bought for making Kifer . First time worked well I used a1/4 left after first batch added to new batch but didn't really work. New to this. I did make cheese and it turned out well. I used Avalon whole milk for the first and second batch. I gave 2 to my sister so have one left will buy again when last one is used. I still prefer the commercial kefir but this is good to have if a sale on whole milk. Great for cheese.

Herrliches Aroma das mich an meine Kindheit erinnert. Die milden Sorten sind nicht meins, und seit ich las es gibt die früher hier auch verwendeten Kulturen einfach zu kaufen? Klasse.Die ersten beiden Päckchen habe ich verwendet nach zwei verschiedenen Anleitungen. Zu den Kulturen dabei liegt eine Anleitung die sagt man soll auf 65° erhitzen und dann runter kühlen, dann die Kultur einmischen.Das Ergebnis war lecker aber recht flüssig.Die Milch war Frischmilch, homogenisiert und pasteurisiert, länger haltbar durch Mikrofiltration, von Weidemilch, Rewe Marke.Eine andere Anleitung des Herstellers Rosenheim & Söhne, Joghurtbereiter, sagt, die Milch lauwarm und dann davon zwei Löffel mit Kulturen vermischen, und dies dann erst in die Milch einrühren. Das Ergebnis war flüssiger als vorher.Hier benutzte ich Frischmilch, welche über Rewe von einem regionalen Bauern in Kooperation vertrieben wird, ebenfalls voller Fettgehalt, homogenisiert und pasteurisiert, und hier keine weitere Behandlung.Dann las ich, dass man Frischmilch unbedingt aufkochen muss, da evtl sonst nicht schädliche Bakterien in der Milch, die Wärme im joghurtmaker ja auch mögen, mit den Kulturen in Konkurrenz treten, und deshalb alles eher flüssig bleibt.Ich habe also die Frischmilch, diesmal wieder die Weidemilch, hochgekocht und auf lauwarm abkühlen lassen. Dann davon mit zwei Löffel die Kultur angerührt, langsam eingerührt und ab in den Joghurtmaker damit.Das Ergebnis ist nach 28 Stunden sehr deutlich fest. Aha. Nach 36 Stunden richtig stark stichfest. Deshalb klappt es also auch mit H Milch. Frischmilch sollte deutlich heiß werden, am besten abgekocht. Bei mir reichte das mit 65 Grad nicht. Auch die längere haltbare Frischmilch.So ist es also nur noch eine Geschmacksfrage, ob man H oder Frischmilch nimmt, und welchen Fettgehalt, denn laut einhelliger Meinung interessiert dieser die Kulturen nicht.Nun habe ich den Joghurt in Silikon Eiswürfelbehälter gefüllt und diese im Gefrierfach als Starter. Der nächste Joghurt sollte mit diesen Startern, je zwei kleine Würfel, nur noch sechs bis acht Stunden brauchen. Wenn ich dann vom frischen Joghurt nehme, und auch immer frischen Joghurt nehme für die gefrorenen Starter, sollte die Kultur lange leben.Der Geschmack ist wie ich ihn total mag. Happy.

I recently started making my own yogurt. Even though you can use whey or a few tbsp of your previous yogurt, it doesn't always work. I bought these just in case I needed to reculture a batch, but did start a batch from scratch. You will need to use 1 packet per litre of milk, but wow, the yogurt I got was thick, creamy and delicious. If you want greek-style yogurt, you will need to strain it (I let it strain for about 24 hours and it is THICK!) but no issues with these at all!