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

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

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.

Excellent starter.

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

balanced tart, very solid and smooth texture (strain or not!)

The NPSelection Yogurt Starter Culture is an excellent option if you're looking to make homemade yogurt that is lightly tart and tastes delicious. Each pack makes 1 liter (4 cups) of yogurt and takes very little effort to make. I used an Instant Pot to incubate my yogurt but used a stovetop to heat the milk so that I could incubate the yogurt in jars. To make, simply heat your milk to 180 degrees, allow the milk to cool to between 110-116 degrees, whisk in the yogurt starter, pour into jars and place into the Instant Pot on top of a rack along with 1/2c of water at the bottom, press the "yogurt" button on your Instant Pot, and finally allow the yogurt to ferment. The yogurt firmed up very nicely after the 8-hour fermentation and while it was tart, it wasn't so tart that I required buckets of sugar to even out the flavor. If you like your yogurt a bit tarter, simply allow it to ferment longer. The yogurt was smooth, creamy, and didn't have any strings or lumps in it. The consistency was similar to the cup yogurts I occasionally buy in the store and can be made firmer by either straining (for Greek Yogurt), or by adding some dry milk when adding the starter. Each box contains 12 packets of yogurt starter, but you don't need to rely on the starter culture if you want to make additional batches. If you make a batch of yogurt, you can keep a few tablespoons of your finished yogurt to make a new batch. Overall, this is an excellent starter culture that makes a great batch of yogurt. It's definitely worth the cost and something I would purchase again to have in my cabinet for when I feel like making yogurt at home.

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. 😋

Step by Step process used to create 1 quart of yogurt from 1 yogurt sachet of starter and 1 quart of milk. The finished product is every bit as good as store-bought. I used pasteurized whole milk as a base for the yogurt starter, and heated the milk to 115 F. degrees. At this point, it should feel warm to the touch. Next I added the starter to warm milk and stirred gently to blend. Since I don’t currently have a yogurt maker, I used an ice chest with a couple of bowls of very warm water, which provided a warm protective place for the milk to sit without being disturbed. During this time, the bacteria works to separate the milk’s sugar, lactose, into substances more easily digested by the body. Lactic acid, which gives yogurt its tart flavor, is produced during this process. I let the yogurt process overnight. Total time ended up being approximately 15 hours from start to finish. You will want to check the mixture to see if it has the texture you’re looking for. Note that if it’s a little bit softer or more “runny” than desired, you can always put it in cheesecloth or a fine mesh strainer with a bowl under it. The whey will drip through the cheesecloth, leaving yogurt that is thicker and smoother than the original product. Some call this “yogurt cheese” and it works well as a substitute for sour cream. You can also reculture your next batch of yogurt with 2 to 3 spoonfuls of your yogurt for every quart of milk. If you are re-culturing yogurt, the process should require about 6 hours of “fermentation” as the quality in terms of texture and taste will be better. “Probiotic” translates to “for life” taken from its Greek and Latin source. Probiotics are good-for-you bacteria with cultures that support health and contribute to maintenance of balanced digestive systems. One of these sachets makes 1 quart of yogurt, using 1 quart of milk.

Yogourt cremoso con muy buen sabor. Para el recultivo toma más tiempo del que dice la receta

Mi trovo benissimo con queste comode bustine, sapore delicato e facile da usare. Lo riciclo, lo yogurt starter, solo 2 volte, altrimenti diventa troppo acido per i miei gusti.

Tolles Produkt. Funktioniert einwandfrei. Ich habe leckeren, gesunden Joghurt, den ich mit diesen Starterkulturen selber machen kann. Dieser Joghurt wird ziemlich sauer - muss man mögen: Ich find's sehr lecker :-)

The product received does not work. The powder inside the sachets is dark yellow and with some caked clumps. I used the right process but milk has not curded. I can compare with the same product bouhgt from the same brand bought before. Before it worked and now it is not. The expiry date stamped on saches is 05. 05. 2027. It seems there was a problem with storage of packages.

Works well and tastes lovely. Follow the easy instructions and help your gut health. I have found that cooling the milk to a slightly lower temperature before adding the culture helps to guarantee a good set. I would suggest somewhere between 35 and 40 degrees.