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

I make Yogurt without a yogurt maker and this culture has a great flavour and texture, Im very happy with the starter and I can use some yogurt from the yogurt I make with it to make the next batch so just one sachet can last a long time as its a "heirloom" type culture. I use organic whole milk, heated to 85 degrees C, simmered for 5 min. Cooled to 42 degrees C, then mix some of the milk with the started and then add to the milk, mix very well, add to jars or leave in your pan, wrap in towel and put in oven with "light on" only setting over night. Top tip to stop milk burn when heating it up in the pan is to put water in the pan and tip nearly all of it out just leaving a small film of water and then add the milk, this somehow creates a layer between the milk and the pan and it doesnt burn, you do need to stir still though. I think you can also heat milk in the microwave saving time and possible burnt pans!

This is the best starter I've used. Others that I've bought here haven't been very good but this is lovely and tasty.It takes 6 hours in a VonShef and results in a set, creamy, slightly tart yoghurt with a nice flavour.For those who are having problems it might be worth following my recipe: you need to simmer 1 litre milk (I use full fall, organic cow's milk which in the UK is always pasturised) for 4 minutes then cool it to 42°c. I place the pan in a bowl of cool water and test with a food thermometer. Then whisk the starter in until blended, about a minute. Then, using a very fine sieve, sieve into a 1litre jug. I then separate into 6 of the jars that come with the VonChef and put it on for 6 hours. Delicious. You can't go wrong.

I always buy this product and make amazing yughart, tasty and thick.than you for selling this product.

Following instructions and using non homogenised milk, the best results I got were a thin "drinking yogurt" consistency with a few lumpy bits in the bottom & whole thing rapidly separated out into really unappealing "curds and whey". The thing is: it tasted lovely - sweet and creamy - but it looked awful and it bore no resemblance to yogurt you'd buy from a shop - you couldn't spoon it, even before it separated (which happened within a couple of hours once it went into the fridge) it was just kind of a slimy milk texture.I tried making it also in an EasiYo maker that I've used dozens of times before to make yogurt. Same result. I've used 5 of the sachets and really can't be bothered trying with the last couple.

I'm lactose intolerant and have been trying to use this culture to make yoghurt with milk containing lactase (the enzyme that breaks down lactose). Still working out the best approach - my first batch was 1 sachet for 1.5 litre of milk, it took 24 hours to set but was initially bland in taste. Left in the refrigerator though, both taste and texture improved and I had yoghurt that tasted like yoghurt. Second batch I cooked to a higher temperature (44°C, one sachet, 2 litres of milk this time) and it didn't set at all for 24 hours. I then kept it in a sous vide bath for 1 hour at 47°C and let it cool down with the water. It did set but released a lot of whey water. It's in the fridge now but tasted ok when I tried it. I'll update again after my next attempt.

This is really excellent and produces a creamy yoghurt. Much better than ones I’ve used before. I use full fat uht milk and it turns out great.

I’ve tried several different yoghurt cultures, but for me this is the best so far. Rather than boil milk, let it cool etc, I use uht milk with two tablespoons of milk powder. The result has been the thickest, creamiest yoghurt I’ve ever made - and it doesn’t taste like uht! The instructions said to process for 5 to 6 hours but I found it was still liquid, so I let it run overnight and was rewarded with what I’ve just described. Well recommended.

Not had any failures , makes a great creamy yougurt