Yogurt Culture - Mild Flavor (5 Packets)

As promised, this yogurt-starter imparts a clean, mild and creamy flavor to homemade yogurt. For those who do not like a strong tartness or sourness to their yogurt, this is the starter to buy. The vegan yogurt I made with it had a mild tartness akin to sour cream; you could definitely taste that it was a cultured product, but the creaminess was front and center. I absolutely love it and will purchase again.

The media could not be loaded. Tried other cultures that always give me a salty cheesy flavor and no matter the temperature or culture time they separate creating these cheesy hard curds. This one is the best. I wish they made a bigger value pack for more uses. For raw milk I heat it at 155F-160F for a second then culture it at a lower temp. For this one that turned out creamy with the usual raw milk chunks of fat in it, I let it ferment for 13 hours. Then the fridge does the rest. I am Greek and these cultures create yogurt that taste like the Greek sheep yogurt I had in Greece as a kid with the hard fat layer on top. I am a FAGE fan since I was little but I also love creamy yogurt that is not the Greek thick style. Also as I read from Noah Webster on electricity and diseases, the effects of the thunder and electrified rainy weather coagulate the milk easier and that the old farmers and yogurt makers knew that. Well it's true, I fermented the batch I show in my video during a thunderstorm lol. My mom said it was the best yogurt she had tasted.

The directions say one packet does one to two gallons of milk. We've tried that multiple times and always end up with runny yogurt, like a yogurt smoothie right out of the pot which I really do not like--at all.The other day we got hold of a half-gallon of whole non-pasteurized Jersey milk from a local dairy and used it to make a batch. Now that was the best yogurt I've had the privilege of eating in my entire life--mild and creamy, much like Greek yogurt which is about the only yogurt worth eating. During the process the cream separated and we took it off and used it in a custard. Just make sure to save some yogurt for a culture, otherwise this ends up being completely cost prohibitive to make with a $5 half-gallon of milk.

I’ve been making yogurt for more than 50 years. I always have used commercial yogurt as a starter, but I thought I would try to use a real starter. I really like this one. I don’t care very much for very sour yogurt and this one has a nice mild taste, and only a slight tartness. It also makes a nice thick yogurt even without any powdered milk being added to it.

Exactly what I expected as I experiment with making yogurt.

This has been my favorite of the yogurt starters. Last year I started making our own yogurt in our instant pot and I have tried about three different kinds. This one has the perfect blend of creamy and tartness and has been preferable to the others I’ve tried. It took a little longer in shipping than it usually does for Amazon, but it was only a couple of days longer than a regular item

I've tried several other brands of yogurt starter bacteria. This makes the BEST greek yogurt ever. Friends and family who have tried it repeatedly argue that it is the best yogurt they've ever tasted; made in the Instant Pot and strained overnight using 1 gal whole milk, then add 1 1/3 c sugar and fresh vanilla bean. Whip it for two minutes on medium speed. You will probably never buy store yogurt again.

We tried part of an envelope twice so far. It's incredibly efficient. Obviously if you use more of the starter the yogurt you get would be more solid. But why to waste & use more than what's necessary? So far we're very satisfied with the clean pure freeze-dried starter we got in those wonderful envelopes. Very highly recommended.