Starter Cultures for L.Salivarius and L. Reuteri Homemade Yogurt (Pack of 5 sachets)

Makes thick, creamy, mild soy yogurt, with good probiotic profile.

Great product I use yogurt maker 100 degrees for 36 hours with 1/2 & 1/2 then drain for several hours, makes some of the best yogurt ever, thick and creamy

Unlike the more common yogurt cultures, when using nonfat milk to make yogurt, this strain works great without adding powdered milk to increase the protein content. Makes fantastic non-fat yogurt all by itself.

Works great for making Greek style yogurt, mood support and keeping things moving

This was my first attempt with this yogurt starter. I followed the directions up to using a yogurt maker. I just filled half pint jelly jars and placed in my with the OVEN LIGHT ON for 14 hours. The texture and flavor are perfect. I did not strain it to make Greek yogurt. I ate it with a handful of roasted pecans and Manuka honey. It’s delicious and hopefully nutritious.

So far I’ve made 2 batches of yogurt and they have both been watery. When I’ve made yogurt before with regular mixes I’ve had no issues. Used 1/2 &1/2 like recipe stated and it was real 1/2 & 1/2 from the farm. Hated to see it turned into whey. Used it to make ricotta. 😋

If you follow the directions, works very well . Turns more sour the longer you leave to ferment. 12-14 hours is ideal.

That the machine only counts down in hours, not minutes. Loved the ease of use and end result was good.

Estupendo producto, yogures bien cuajados y muy sabrosos.

Lo yogurt viene ben compatto , poco acido con un buon gusto.

Alles super, der Joghurt schmeckt lecker.

Qualite exceptionnelke.Tres bons resultats , bien explique,.Vendeur repond a toutes vos questions et tres rapidemlent.

This culture from NPSelection is amazing. The first batch cultured beautifully thick. The second batch was excellent. Just be sure to follow the instructions and BOIL YOUR MILK! I boiled my first batch for 20 minutes to denature the milk proteins and evaporate some of the water from the milk. Cooled and added the culture and incubated for 15 hours in an Instant Pot at 107F. The culture was sooooo thick and tart. Beautiful. I used a portion of this batch to make my second batch (multiply your total milk weight by 6.25% to find the weight of the amount to add from your first batch yogurt) and cultured for 10 hours. I only needed to boil the second-batch milk for 10 minutes and the resulting yogurt was thick, tart and creamy. You can't go wrong. I highly recommend NPSelection products!!