Alla's Posh Flavors Probiotic Artisanal Curd Starter Culture | 100% Veg | Probiotics-Rich | Non-GMO | 1 Sachet is for 1 to 25 litres of Milk | दही कल्चर | Dahi Culture (2 Sachets)

Steps to make dahi using this Active Culture:1. Take full fat milk(A1/A2) and boil it.2. During boiling keep stirring sometimes for even boiling. Give some extra boil(2-3 mins extra after milk comes to boil) to further reduce down water content in milk.3. Keep it to cool it for around 1.5 hours to temp around 40-45°C4. To check dip one finger inside the milk container and you should be able to hold it for around 5 sec.5. Take a small amount of milk in a small bowl/cup and add 1 pouch of the ACTIVE CULTURE to it(Keep the pouch out of deep fridge 30 mins before mixing to come down to room temperature) and mix well.6. Transfer the remaining milk in anothor bowl(preferebly a Casserole) and add the mixed milk in that.7. Keep the bowl undisturbed for around 5-6 hours and after that slowly move the bowl to the fridge (open casserole mouth when moving to fridge) and keep it for 6-7 hours to freeze.8. You have pure homemade dahi ready which will be better than any kind of dahi you have ever eated from outside.

The yogurt (curds) culture is the best variety I could purchase. Such cultures are not very popular or common in India, thanks to the cost of purchase. But the true value of it lies in the taste of the thick by-product it produces. It was a first purchase for me. Furthermore, the culture was dated manufacture in March 2021 (4 months ago). With a bit of a hesitation, I followed the instructions to a tee. Within 7 hours of leaving the boiled and tepidated milk interspersed with half the sachet of the culture (since I only tried with 2 liters of milk), I got a well formed indian yogurt that had just the right acidity and an enriching taste, almost like Nestle or Milky Mist dahi. Since it was for home use, I had to take some extra step to keep the milk at around 45 degree Celsius by keeping the milk pot inside a pressure cooker filled with a little water that I warmed up a bit every hour or so. This little effort yielded a great tasting yogurt. I don't repent having spent the money on the purchase of this product. Perhaps next time I'll use the remaining half of the sachet with 5 liters of milk. I'm still left with one more sachet in the freezer which I can perhaps use after a month or so.

The starter culture is awesome. My first time curd is made great.

The quantity of the product is less it has been mentioned 2g in the sachet but the actual quantity inside the packet is 1 g

The company sent me some free packets to try as I wasn’t very happy with the previous batch. This one was better, setting was good. I keep the packets in the freezer. The earlier curd culture used to work with less quantity thoughImpressed by their care for the customer and the courteous Mr. Prakhar!

पर इसको इस्तेमाल करने के लिए दूध को पूरी रात 40 डिग्री टेंपरेचर पर रखना होगा

Excellent

Makes a good curd, but contains milk. I am allergic to milk and needed a curd setter to make vegan curd. Unfortunately this contains milk and I had a flare of my allergy as I did not read the allergy warning! The purpose of buying a curd setter is not met !