Yogurt Starter With Probiotics (12 Pack Bulk Version) - Make Yogurt at Home - Starter Culture - All Natural, Gluten Free, Kosher, Halal - 3 g Sachets

I've been looking everywhere for a yogurt starter that yields a delicious, tart, and tangy yogurt. Wonderful flavor and so easy to use. To have more of the probiotic species, I cultured the yogurt at 98F for 14 hours, instead of the recommended higher temp for fewer hours. It yielded a very light and delicate yogurt similar with zero separation of the curds/whey. I then used a Greek yogurt strainer to thicken the yogurt and increase it's protein content. I used a half gallon of 0% fat, organic, lactose-free ultra-pasteurized milk, skipped the boiling process (woohoo!), and I whisked in 2 tbps of inulin along (to boost the probiotic species) along with 2 packets of Yogourmet Yogurt Starter with Probiotics into the cold milk. Note that following the directions and culturing this yogurt at a high temp for short period of time would yield a thicker yogurt more quickly, but as with any yogurt starter, it will yield more separation, less silkiness, and much less beneficial probiotics.

Perfect. Worked like a charm. I let the yoghurt ferment 36 hours and it is delicious.

Smooth consistent yogurt. First time making yogurt. Used the Pampered Chef Multi cooker on yogurt setting. Used 1 tablespoon of pure vanilla extract per 1 liter of store brand whole milk. Left it for 9.5 hours. Used a yogurt strainer in the refrigerator for 8 hours to set the yogurt and get the Greek yogurt consistency. It was so easy and good I hope to make a batch weekly. Too early to know any probiotics benefits.

I just made my first yogurt batch. It was easy and quick to do, and came out perfect

I’ve been successfully making yogurt for years. Enjoyed amazing results with original Yogourmet yogurt starter. Decided to try this new product. I Followed directions but the yogurt failed to gel. It just turned into sour milk. Tried it a 2nd time ... failed a 2nd time. One reviewer said she uses 2 sachets of this new starter per liter. Is 2 sachets the solution???? Do I really want to risk all those precious hours and $$$ on milk + 2 sachets??? Mmmm... maybe not. Won't buy this product again. Will stick to Yogourmet's original yogurt starter.

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.

06-16-25 i found out that if you make bifido longus yogurt and you add inulin it can increase the yield of bifido longum by x50 adding 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 UPDATE I made this bifido yogurt 98F - 15 hours (recommened temp to get the high bifido counts) it turned out great because this is the method ... produces the highest bifido counts ... it might be thinner b. longum suffers at 108f b. longum thrives at 98f 10 degrees over is a lot ... the other species thrive at 108f ... but they are fine at ... 98f so 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 refrigeration i used whole milk ... i did not heat the milk frankly i dont much care about the thickness ... i just prefert it not to separate i just buy and ferment things for my health ... if it is a nice texture great it is a bonus but it did turn out very good this way ... and i recommend doing it this way otherwise 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 webpage 05-12-25 ORIGINAL The instructions for incubating temps are challenging The 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 hours but it appears they now recommend 108F because people are obessed with "thick" yogurt and give bad reviews if it is not think but 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 confirms Their 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!

It easy and it makes good 24hr yogurt.

The resulting yogourt is thick and tangy! This starter delivers great yogourt! I use a Cuisinart yogourt maker and with this starter I’m guaranteed great yogourt

Makes nice yogurt Nice and tangy not sweet

Super quick delivery, works perfectly for my homemade yoghurt

Order was just as I expected. Used before

Makes smooth yogurt with nice texture and structure, not runny at all Tasteless, creamy Good for aiding digestion Portion is for 1L of milk