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

I am lactose intolerant now and have really missed good Greek Yogurt, you just can't get good Lactose Free Greek Yogurt so when I had the brainwave to use Lactose Free Milk that I buy every week anyway and some Yogurt Starter I wondered why I'd been sleeping on this for so long. The Lactose Free milk is already sterilised too so all I had to do was heat the milk to 40C and add a sachet of the mixed starter and add that to the warm milk but it in my dehydrator set to 40C because my oven temperature varies by 10-20C which is not good. I was amazed how good this first batch was, it took longer than I expected but that's probably the lactose free milk, it took about 8 hours but after a night in the fridge it was set good and firm, firmer than any yogurt I've ever made. It's now straining. I don't know how I controlled myself to let it strain it was so good. Very happy. The whey is perfect for freezing in ice cube trays or bags, you can then use for the next few batches. I just used 1 cube which weighed 10g, it did 1.5L of milk in the same time as with the starter culture. The second batch is a tad more sour buy I liked that. I'm told you can get away with just a teaspoon of starter, that's 5g. I've always bought this brand. I made it a lot before I became lactose intolerant. I've also found that eating this yogurt helps and I can have much more lactose before I need to take a lactase tablet. I couldn't find it on this page but, according to the back of the packet the sachets contain: Streptococcus thermophilus Lactobacillus bulgaricus, L. gasseri, L. rhamnosus

Fantastic starter! 🥣 I used one sachet to make a batch of homemade yogurt, and the results were thick, creamy, and tangy—just like authentic Bulgarian-style yogurt. Super easy to use, with clear instructions. Each sachet goes a long way, and I love that it's freeze-dried for long shelf life. Highly recommend for anyone wanting to make real, probiotic-rich yogurt at home!

Decent product

Tried this after my usual supplier stopped. Not entirely successful first time but much better on 2nd attempt. Cooled the milk to just above 40°C (had always used 37° before) and this seemed to be key. It's good value and produces a good thick yoghurt.

The first sachet was ok and I made three batches from it. The second, and third sachet did not work at all, it just did not ferment and I was left with liquid and the starter floating on top! Wasted 2litres of quality milk. will not risk the rest of them. Disappointed

As described

As any seasoned yoghurt maker knows the first batch is a little like the first pancake, not as good as the subsequent cultures. Top tip: from the first batch take as many cultures as you can use in a month and freeze 3, using the 4th for your next batch. This is to say if you get through four litres in a month take 4 forward cultures then from the 4 resulting cultures take a culture from each. In this way from the first sachet alone you get another 4 yoghurts which multiplies the yield stated at least by 4. You can freeze yoghurt up to a month before the bacteria deteriorate rapidly. Next tip: why to people faff around boiling fresh milk until it becomes a defacto UHT milk? You pay more for fresh milk then more to boil it. Well of course it is the old way and is a traditional way of removing any competition good or bad. The tradition is sensible but we can do the new sensible now. I just take my full cream UHT and heat it to around 42 and 44C add it to my splash of cold milk and culture plus some milk powder mix. The milk powder adds some more lactose to feed the bacteria so you can do a longer ferment, I do at least 10 hours, the longer you ferment ,the higher the good little bacteria are fed to your gut. The milk powder does more than make the yoghurt creamier.

Okay yoghurt bit watery though

Très satisfait, yaourt dense et savoureux qui me fait revenir aux origines dans mon pays natal. C'est la première fois que je fais de yaourt et J'ai même pas utilisé de yaourtière, je l'ai fait comme ma grand mère le faisait en eveloppant les pots avec 2-3 des plaids et les laissant dans un endroit chaud pendant 8-10 heures et le résultat y est.

He probado una de las bolsitas y he hecho yogur varias veces. Todas ellas con exito. Las instrucciones que envian para prepararlo han sido muy utiles. Yo tenia una yogurtera antigua que calentaba por encima de 50°. Si la hubiera usado probablemente habria fracasado. El tipo de leche que hay que utilizar tambieen es importante. Es un yogur bastante cremoso., un puntito acido, muy sabroso. Al ser hecho en casa con productos naturales tengo la garantia de la ausencia de productos quimicos añadidos. Tengo todavia 6 bolsitas para cuando ya no me funcione este.En relacion al precio me parece muy adecuado.

ottimo starter per yogurt fatto in casa, ormai e diverse volte che lo provo e funziona sempre. lo yogurt e bello denso come piace a me con latte intero anche di basso costo già dopo 9ore anche se nelle istruzioni c’è scritto 12/16ore. lo consiglio!!!

Le lait devient gluant, je n'ai pas aimé ,je ne recommande pas

ottimo prodotto !! ho fatto lo yogurt con il latte intero in 10 ore con la yogurtiera ,è venuto buonissimo e molto denso++++++++