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.

Really good starter culture. The yoghurt came out very well, and I’ve been able to keep it going for a few years now by using yoghurt from each batch as the starter for the next one. My only criticism is that you get three sachets, when I only needed one, so the other two went to waste. I’d have preferred a single sachet at a lower price.

It was the first time I made some bio yogurt and it came out great. Nice and thick.

Not sure about this,has very good reviews but so far I’ve had two batches curdled. I’m not a novice yoghurt maker.will give one last try and hope for the best.

It's kind of slimy. I've made tons of yoghurt over the years, and this is the first time I've had this kind of consistency. I had to read other reviews to find out if something had gone wrong. Apparently it hasn't and that's just the way it is. Not sure if it's for me.

Easy to use, straight forward instructions and has a lovely smooth creamy flavour. Best of all, it’s great for the gut microbiome.

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

These are ideal for my yogurt making - brought twice now

I accidentally destroyed my starter and had to start over. These cultures sprang to life almost immediately and worked fast. I make cultured “buttermilk” by mixing a few ounces of reserved buttermilk into cold, unscalded whole or 2% grocery store milk and leaving it on the counter for a few hours or overnight, depending on room temperature. It is pourable, drinkable and more sour & tangy than yogurt. Customer service is extremely fast!

I was mostly looking for the pure culture of Streptococcus Thermophilus and this starter was the closest I could find. I tested it on 1 L of milk, brought to boil and kept at 95C for 10 min in microwave on 50% power to denature whey proteins in milk, then cooled it to 45C. In 12 hours in Dash yogurt maker, kept at 41C, it gave me a perfect firm fermented milk product which I refrigerated to let it ripen. It is not 'yogurt' because it lacks the specific bacteria typically found in yogurt, Lactobacillus delbrueckii subsp. bulgaricus, but it is exactly what I was looking for. The culture in the packets is alive and well. I ordered a set of only three packets just to test its quality (the expiration date is a year from now and it is stored at room temperature) and will see for how long the culture will propagate itself when the next batch or milk or cream is inoculated with the already fermented milk or cream, not with the powder. Now, for the surprise. The whey that was released from the 40C fermented milk was slimy, forming a long stretchy thread, although the "yogurt" itself was not. It was firm and tasty. Also, the culture contains both mesophilic microorganisms that do not multiply at 40C AT ALL and a thermophilic microorganism that multiplies fast at 40C. So, I used another packet to test fermentation at 25C, which is appropriate for the mesophilic lactic acid bacteria in this starter culture. I used one packet to inoculate 2L of pasteurized milk heated to 40C and let it sit at 25C on our kitchen counter for a day. Well, it turned milk into something like Swedish filmolk or Finnish viili, so very stretchy fermented milk! Mildly acidic, smells nice, thick and creamy, but the set milk itself became very ropey, stretching out for miles. It does release a bit of whey as well as it sits longer and separates from the walls and its milk proteins get more affected by time and increasing acidity. I do not think that the cultures (or my utensils) are contaminated with something. After all the advertisement does say that it is suitable for Filmolk making. Thus it might as well contain Lactococcus lactis subsp. lactis var. longi - a strain of bacteria that converts the carbohydrates in milk into long chains of polysaccharides with a characteristic long and almost elastic texture.

Ferment de qualité,je recommande ce produit

Es klappt extrem gut. Habe mindestens 10 Kopien ziehen können....also aus dem Rest des Joghurts 10 mal neue gemacht.stichfest. wirklich lecker

Yahourt crémaux doux