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 thermophilusLactobacillus bulgaricus,L. gasseri,L. rhamnosus

Worked an absolute treat

Would be usedul for English translation to be included. I used Google translate and below are English instructions. Seems easy to use and will do so laterRIPPER BolgarnMethod of use:The contents of one sachet are added to 1 to 3 literspre-boiled and then cooled to 44°C milk.Stir until completely dissolved, then poursuitable vessels. Fermentation took placeina42-44°C for 4-6 hours, without stirring. Afteryogurt is stored in a refrigerator, etceup to +6°C. If you have a ki makermanufacturer's instructions.Ingredients per 1g sachet: not more thanlyophilized lactic acid bacteriabulgaricus and Streptococcus thermophilusmilk (EU origin). Does not contain geno-moingredients, preservatives, colorings.Dosage: one sachet can leaven up to 3Special storage conditions: attemperature from +8°C to minus 6°C. I don'tallows storage of open sachet.Packaging: one box contains 7 sachets.

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.

Have been making 24 hr yoghurt for yonks in 1 litre batches and always use Bulgarian starters then strain for thick greek style yoghurt. Have used a different brand for a long time and decided to live dangerously and try a different brand when my last batch ran out. All starters are good for repeating the process by holding back about 1/4 - 1/2 cup of yoghurt to restart a new batch so a pack lasts a long time unless you have a complete break or don't use it for over a month. I usually add about 2 Tbsp of powdered whole milk to every batch to achieve a thick result even before straining and did the same with this one. Wow. I wish I'd been using these starters all along. The yoghurt was thick even before straining, and the taste so smooth and delicious it was hard to resist gobbling the whole shebang in one sitting. On straining for greek texture its frankly out of this world. Highly highly recommend if you like a mild smooth taste and fantastic thick result.

A good base for yoghurt, and the last few spoonfuls can be used to start a fresh batch several times

Do NOT waste your money like I did. I have made yoghurt more than 100x times. I have only has three failures and they were all down to this product. I was determined to not being defeated hence, I kept trying one more time and another one more time. No longer will I waste any more time, energy and money.

If you follow the step-by-step guidelines on the park, it is quite easy to make your delicious yoghurt. I used one sachet and I have been able to make another batch with the first batch of the yoghurt. Overall, a very good product.