Yogurt Starter with Probiotics

Been using this brand of yogurt starter steadily for about 2 years. Never disappoints! Easy to use...creates great texture. Makes unbelievably delicious yogurt. The green packaging is a bit different, being "probiotics". I actually prefer this one a bit more than the regular white envelope. BOTH make great yogurt. I've got both in my frig right now...I think the green envelope prebiotic choice may provide a bit more texture/firmness. Absolutely recommend!

I sometimes forget to save some of my greek yogurt so I have to use another sachet of the starter. Works like a charm every single time. Even my first time making yogur with the sachet,my yougurt turned out perfect (I make the yogurt then I strain it through a greek yogurt strainer over night).this works in either a yogurt maker (I use bear) or even the instant pot. 1 sachet per 1000ml (roughtly 4.2 cups)

This is a delicious yoghurt culture. It's also good if you're starting to eat yoghurt. I haven't been really eating any diary products before and i started doing so after a short fasting period. I think this really helped rebuild my gut biome. It's easy to use. I use it with organic low fat milk and let it drain for a day in the fridge. This way i have a very delicious and healthy Greek yogurt. I recommend eating it with any type of berries and/or peanut powder.It's a bit pricey compared to using simply a yoghurt from the supermarket as a culture but it's not unaffordable. It could be nice if the manufacturer maybe sold it in bulk in a glass at a cheaper price per unit.

I’ve been making yogurt for years. I bought this starter just to try something new. I followed the directions exactly but the yogurt failed to gel. It just turned into sour milk.

Great product, perfect batch of yogurt with every use!

06-16-25i found out that if you make bifido longus yogurtand you add inulin it can increase the yield of bifido longumby x50adding 10 grams of inulin (about 2 level teaspoons) for each liter of milk- **Growth Boost:**Studies show that adding inulin to milk before fermenting with *B. longum* can increase the probiotic count by about 50 times (a 1.7 log increase) compared to without inulin, especially in cow’s milk.- **Survival During Storage:**Inulin helps maintain higher levels of *B. longum* during refrigerated storage, ensuring your yogurt stays rich in probiotics for weeks.- **No Negative Impact on Taste:**Research also finds that inulin doesn’t negatively affect the taste or texture of yogurt, so you can expect a pleasant product.- **Other Benefits:**Inulin can act as a prebiotic, feeding the bifido bacteria, and may even help protect them from stomach acid when you eat the yogurt.**Bottom line:**Adding inulin to your bifido yogurt recipe is a great way to make it more potent and beneficial—enjoy making your next batch!05-18-25 UPDATEI made this bifido yogurt98F - 15 hours (recommened temp to get the high bifido counts)it turned out greatbecause this is the method ... produces the highest bifido counts ... it might be thinnerb. longum suffers at 108fb. longum thrives at 98f10 degrees over is a lot ... the other species thrive at 108f ... but they are fine at ... 98fso anyway i bought this stuff for the bifido ... so i used the 98 recommendation for 15h ... and i was suprised that it turned out and rich looking about the thickness of kefir after refrigerationi used whole milk ... i did not heat the milkfrankly i dont much care about the thickness ... i just prefert it not to separatei just buy and ferment things for my health ... if it is a nice texture great it is a bonusbut it did turn out very good this way ... and i recommend doing it this wayotherwise just buy regular yogurt because the point of buying this kind is to get the microbe ... b. longum ... so you have to do the temp that it grows at ... but i do find it odd that yogourmet doesnt post all this clearly on the amazon webpage05-12-25 ORIGINALThe instructions for incubating temps are challengingThe internet search i did says that 98.6 is best for B. longum.And that Yogourmets recommendation for this blend is 98.6°F (37°C) for 14–16 hoursbut it appears they now recommend 108F because people are obessed with "thick" yogurt and give bad reviews if it is not thinkbut the thing is at 108F the regular yogurt strains thrive and the bifido does not.Yogourmet’s own guidance confirms this approach:On their website, in the comment section from 2016 Yogourment confirmsTheir probiotic starter is designed to work at 98.6°F (37°C) for 14–16 hours. This ensures all strains-including the probiotics-replicate well, though the set and flavor may differ from traditional yogurt.Summary:Incubating at 98°F will allow all the strains in the Yogourmet probiotic blend to grow, with the probiotic strains especially benefitting. The yogurt may be less firm and take longer to set, but you will maximize the probiotic content.If you want a firmer, tangier yogurt, a higher temperature (108°F) is better for the traditional yogurt strains, but this is less optimal for B. longum and other probiotics.Jesus bless you!

I am thrilled with the results I got the first time making yogurt. I followed Bunny Girl's recipe in the reviews, and the finished product was thick, creamy and delicious. I am experimenting with sweetness and fruit, and we loved the fresh strawberry that I made this morning. I also made vanilla with cinnamon and sugar. It may be the best yogurt I have ever eaten. And, on top of it all, all those probiotics. Never did like spending all that money on supplements. Beyond happy.Making another batch, and this time, after the yogurt was done on the stove top, I placed the pot in a cool water bath and cooled it down in about half and hour, which saved allot of time.March 26th. I am making it again, only this time, I am using a full 2 quarts. The last batch I made was so delicious, flavored with orange zest, orange marmalade and sweetened condensed milk. The tang of the yogurt goes perfectly with the tartness of the orange.After I cool the yogurt overnight, I put it in a fine mesh strainer and let the whey drain out. The finished product is the consistency of soft serve ice cream. My picky husband and toughest critic when it comes to food is raving about this home made product.

So great to have this so whenever I feel like making yogurt I don’t next to go buy a tub. It works great for all thicknesses of yogurt.