Good Gut Tribe - Organic Skyr Yoghurt Starter Culture

I usually don’t write reviews, no time, but I decided to write this one as the starter has low ratings and I was agonising if I should risk buying it. I have just made the first batch, so don’t know yet if I can reuse it indefinitely as promised but the first batch (I followed their instructions) is perfect, just took longer about 18 hours, but I read on line that first batch can take up to 24 hours so I was not too worried. The yoghurt is thick and lovely mild in taste, perfect with fruit. They recommend straining it, there was a bit of whey but I just mixed it together. Very happy with the product. If I can reuse it indefinitely I will be over the moon.

This was the second time I bought this, after trying their Greek one. I followed the instructions carefully. The only thing I got was disgusting milk. It was the same with the Greek variety. The bacteria must be very old and dead. It doesn't even mix with milk, it floats in the surface. I'll never buy it again or anything from this seller.

I used this in the instantpot, added starter to 1L of whole milk and whisked then pressed the yogurt button and set for 12h, set after that time but didn't look promising as it was like pouring cream consistency with small curds. I poured into a muslin cloth without much hope but with about 18h of dripping the result was a creamy yogurt which set very firm in the fridge. Have used 1 desert spoon per litre of milk to keep the yogurt going. It tastes beautiful. Love it with a little honey and freeze dried fruit or granola.

First time I ever tried to make yoghurt and I'm very happy with it. The SKYR has a very nice curd-cheese, or sour cream taste, I love it. I left a bit in the bottom of the jar and filled up with warm milk, and it was great. I've made about 6 portions, than I messed up and I ruined it, so I will try the Greek yoghurt next.

It made a lovely tasting batch of yoghurt/ Cheese.

Looks the part. Can't wait to try it

Failed to activate.

This starter works just as well as their greek starter. After the first batch, they are both done around the 10 hour mark on subsequent batches. Be aware that it will start to seperate when it is done, and that you are supposed to strain it (another reviewer seems to have missed this part).