Yogurt Starter Culture ''BOLGARI'' - Pack of 7 Freeze Dried Sachets for Homemade Yogurt

Très satisfait, yaourt dense et savoureux qui me fait revenir aux origines dans mon pays natal. C'est la première fois que je fais de yaourt et J'ai même pas utilisé de yaourtière, je l'ai fait comme ma grand mère le faisait en eveloppant les pots avec 2-3 des plaids et les laissant dans un endroit chaud pendant 8-10 heures et le résultat y est.

He probado una de las bolsitas y he hecho yogur varias veces. Todas ellas con exito. Las instrucciones que envian para prepararlo han sido muy utiles. Yo tenia una yogurtera antigua que calentaba por encima de 50°. Si la hubiera usado probablemente habria fracasado. El tipo de leche que hay que utilizar tambieen es importante. Es un yogur bastante cremoso., un puntito acido, muy sabroso. Al ser hecho en casa con productos naturales tengo la garantia de la ausencia de productos quimicos añadidos. Tengo todavia 6 bolsitas para cuando ya no me funcione este.En relacion al precio me parece muy adecuado.

ottimo starter per yogurt fatto in casa, ormai e diverse volte che lo provo e funziona sempre. lo yogurt e bello denso come piace a me con latte intero anche di basso costo già dopo 9ore anche se nelle istruzioni c’è scritto 12/16ore. lo consiglio!!!

Le lait devient gluant, je n'ai pas aimé ,je ne recommande pas

I am lactose intolerant now and have really missed good Greek Yogurt, you just can't get good Lactose Free Greek Yogurt so when I had the brainwave to use Lactose Free Milk that I buy every week anyway and some Yogurt Starter I wondered why I'd been sleeping on this for so long. The Lactose Free milk is already sterilised too so all I had to do was heat the milk to 40C and add a sachet of the mixed starter and add that to the warm milk but it in my dehydrator set to 40C because my oven temperature varies by 10-20C which is not good. I was amazed how good this first batch was, it took longer than I expected but that's probably the lactose free milk, it took about 8 hours but after a night in the fridge it was set good and firm, firmer than any yogurt I've ever made. It's now straining. I don't know how I controlled myself to let it strain it was so good. Very happy. The whey is perfect for freezing in ice cube trays or bags, you can then use for the next few batches. I just used 1 cube which weighed 10g, it did 1.5L of milk in the same time as with the starter culture. The second batch is a tad more sour buy I liked that. I'm told you can get away with just a teaspoon of starter, that's 5g. I've always bought this brand. I made it a lot before I became lactose intolerant. I've also found that eating this yogurt helps and I can have much more lactose before I need to take a lactase tablet. I couldn't find it on this page but, according to the back of the packet the sachets contain: Streptococcus thermophilus Lactobacillus bulgaricus, L. gasseri, L. rhamnosus