20 Best Yogurt For Starter (2022 Updated)

My recent purchase was my third time in buying the Bulgarian Yogurt Starter Culture. My initial purchase, almost 6 years ago, was my introduction in making my own yogurt. I tried both the Greek and the Bulgarian fully expecting to prefer the Greek.

I made concurrent batches to ‘sample’ taste and texture. It was a close run, but I leaned towards the Bulgarian and so stayed with it. I replaced that first culture after 2 years, not wanting to take the chance of it failing at an unexpected time.

But then subsequently got curious: Just how long would these heirloom cultures last as they are listed as being “indefinite”. So I let that 2nd one go. on and on and on. until it finally failed abruptly 3.

5 years later. Although not as thick and creamy the first batch, this 3rd culture immediately took off on the 2nd batch with its characteristics that I have grown to love. I will anticipate the end time and replace it by 3 years, purchasing a new culture prior to this one expiring, so I can keep this going with no interruption.

For anyone interested, I make yogurt with locally farmed, organic whole milk from grass-fed dairy cows. The whole milk helps contribute to the richness of the end product. I culture for 12 hrs and drain for 8 days prior to eating.

You can virtually stand a spoon in it and, IMHO, can stand up to or beat anything on the market today. I am also very pleased with Cultures for Health service. My orders have always been filled quickly and arrived promptly, which I greatly appreciate.

I chose cultures of health because I personally believe its argueably the best out there. I have been a yoghurt maker residing in Nigeria for the past 8 years and I can comfortably tell you we don’t have cultures in my country.

When I couldn’t access your products, I substituted by using other yoghurt products so as to culture mine. To be honest this worked for a while until recently, where a batch I sent out for delivery was returned with various complaints of how my product tastes different.

I think the yoghurt brand I used also changed culture, as my product has a unique taste and this has greatly affected my business. I haven’t sold in 2 months. I tried purchasing culture and I have been swindled and sold expired and discoloured culture.

I have tried other brands and the yoghurt won’t set after 20hours. I have tried thermophilic and mesophilic bacteria theories and I’m in a fix. My sister who lives in the US is sending products to Nigeria, and I just had to grab the opportunity to purchase some, although I would have loved to purchase more but due to lack of funds I just got three packs.

I was very positive, your product would make all the difference, and it did. it came out AWESOME. I’m extremely happy. Thankyou.

I just started using this yogurt starter in 2021. About two months ago I discovered the product no longer is maltodextrin free. This is a new ingredient that I believe was added after the original company was sold to new owners.

The yogurt starter before the change in hands and before the maltodextrin was added came out PERFECT in texture, creaminess and flavor. Now the this starter makes loose, watery yogurt and for this I returned the boxes I had purchased.

This makes me so mad! Why the maltodextrin? The product was FINE without maltodextrin! I hope the compant reads this review and reconsiders the ingredient profile!.

While each packet says it makes one quart, I make a gallon of it at a time with one packet. When its done, I put the yogurt into hot quart jars, close the lid tight and refrigerate. The lid seals well enough to keep the yogurt good for months.

I use a pressure cooker that has a yogurt setting. I thfrow a gallon of cold milk in the pot, set it on yogurt for 8 hours which warms it up, and then again for 8 hrs to make yogurt. Works great every time.

Plus, I originally got 3 boxes from a thrift store, WAY out of use by date, and it still worked. Like 3 or 4 years out of date! Yogurt it makes tastes great!.

I’ve written only 5 or 6 product reviews in last 10 years. We ferment yogurt every week for our own daily use. Have used every brand of commercial yogurt as seed culture. Decided to try yogourmet for comparison.

There is no comparison. Produced the best yogurt in my recipe/fermentation conditions, I have ever had. Thick, creamy. Excellent product.

Makes great yogurt. So much better than anything you buy from the grocery. I make a whole milk Gallon at a time using only one packet. Overnight in a heated ice chest and it is good and tart. I then drain it using a large coffee filter bought from restaurant t supply for Greek yogurt.

I have three large funnels lined with the coffee filters to do the draining of the whole gallon.

I have been using these starter packs for over a year and my family loves the yogurt it makes. I use the Luvele yogurt maker and make a 2-Litre jar every 4-5 days. It’s so easy to have delicious, healthy, organic yogurt every day.

I use two packets for each 2-L batch so each box makes three jars. I buy in bulk and save alot. Highly recommend!.

Started making yogurt with this brand when I received the culture and Yogurt Maker as a gift. The box of yogurt culture then was actually 5 gram packets as stated on the box. Also was made in Canada.

The current box still states contains 10- 5gram packets, which is false. You actually receive 10 – 3gram packets. When I received it I was skeptical as the packets have no identifying information on them as to company or what is in them.

Only have numbers which are lot numbers printed on each packet, and Made in France. Previous culture by this company was made in Canada, and had the Euro Cuisine label, instructions, and ingredients printed on each packet.

Also box states each packet makes 21 – 7oz jars of yogurt which is way not true. Each packet makes 7 – 7 oz jars of yogurt. Did finally use them after ordering from another supplier and received same type of non-labeled packets.

Yogurt turned out the same as what I made last year.

I initially tried making yogurt using a big dollop of plain yogurt with live cultures purchased from the grocery store. I followed the yogurt maker instructions. The result came out lumpy like cottage cheese with whey floating on top.

It was not good. For my next batch, I used the yogurt starter and followed the package directions. That yogurt came out nice and thick like Greek yogurt with a tangy taste. Yum!.

I’ve been making yogurt for more than a year. Using whole milk with commercial yogurt as a starter, the Euro Cuisine yogurt maker and the Euro Cuisine yogurt strainer produce a thick, smooth, just slightly tangy Greek yogurt.

THIS stuff produces a watery, thin yogurt so sour we couldn’t eat it. I’m tossing the other nine packets. We love good Greek yogurt and whatever you want to call what this product creates isn’t even close.

The yogurt starter works well. We use it in a Yogourmet yogurt maker. We use grass fed heavy cream or higher fat whipping cream to make it. Warning – Natural by Nature heavy cream does not work because it has only 1/4 carb per tablespoon.

Compliment – the Natural by Nature is great for keeping my blood sugars down – just not for making yogurt. Apply the principle to making your own low carb/low sugar yogurt. 1 carb per tablespoon seems to be required to feed the yogurt starter.

If you are on a low carb diet, you can mix the resulting yogurt with ice cream to reduce its sugar per tablespoon content. The yogurt seems to make my health better then the high sugar store yogurt but that is subjective.

As they say, your mileage may vary, YMMV, so experiment for yourself.

This is my favorite yogurt starter. Because I use a lot of yogurt, I use it to make my own starter. I bought the half gallon yogurt maker from Yogourmet, and using two packets of freeze-dried starter, I make a half gallon of yogurt to use as starter.

When it’s done and chilled, I divide it into 8-ounce containers (make sure they are scrupulously clean!). To prolong their freshness, I press a sheet of plastic wrap onto the surface of the yogurt so that the yogurt isn’t exposed to any air, and then press on a tight-sealing lid.

I stack all the starter containers into a large canister to catch any leakage and put them into the back of the refrigerator. Don’t freeze them! When I make yogurt, I use one of those containers as starter for each half gallon.

This results in fantastic yogurt!!.

I had doubts about making my own yogurt, but had heard it would be better to begin with a starter like this, rather than just using some yogurt from the store, as it often has limited probiotics (good bacteria).

I wanted to try making yogurt from raw milk (legal in my state), which is harder to get good results from than pasteurized milk, too. So, I added the culture to slightly warmed raw milk, since I didn’t want to kill the naturally-occurring flora and enzymes in it, and kept it warm for about 14 hours, and then refrigerated it.

It came out perfect!! I’m so thrilled with this product, I hardly know what to say! I’m going to make another batch as soon as I get my next fresh supply of milk! It should also be a snap for anyone making yogurt from pasteurized milk.

I especially like that there are added probiotics that one seldom finds in commercial yogurt.

I’ve used this sweet yogurt starter for years, and every batch is consistent in taste, texture, and ease of preparation–never a problem. I use your Bulgarian culture for making certain goat cheeses, but I prefer this sweet culture for my yogurt.

Actually, I started making yogurt over 50 years ago using a fresh, cultured yogurt product to start each series of batches, and I still use the same simple, low-tech method I learned from my old Turkish botany professor: heat the milk to ~185 degrees F, hold it at that temp for 20 min to firm it up (remove some water) before cooling to ~110-112 degrees in pint jars to carefully add and stir in culture.

Then place the jars in a water-bath (= my stock pot with a heavy towel wrapping over it) to set for 6 h at ~105-110 degrees. checking and adjusting the bath temperature periodically. (In wintertime, I sometimes use a heating pad under the pot.

) Works every time for delicious, sweet, creamy yogurt. For use in certain recipes, I strain the resulting product for a more dense consistency (i. e. , creating “Turkish” or what is now popularly called “Greek” style yogurt)–but for my daily yummy yogurt lunch, the initial texture is perfect.

I used four different brands of yogurt to make homemade yogurt, and four different individual cultures, and this is absolutely the best. It creates a thick yogurt that is great even without draining any whey.

After draining the whey, it makes a yogurt that is thick enough to substitute for cream cheese, with a mild flavor. The flavor is great alone, but also mixes well with fruits, sweeteners, and savory ingredients.

It makes an excellent base for dips and marinades. My yogurt maker has 8 hour and 12 hour cycles, but this culture typically sets up very well in just 6 hours. I bring my whole milk to at least 180 degrees, then cool to 110 before adding cultures, and I have reused yogurt made from this culture 6 times with no change in texture or flavor.

This yogurt culture makes a sweeter, much less tart yogurt, that my kids LOVE. They pair it with my homemade apple or peach butter, for a satisfying dessert. I can also use the resulting yogurt to drain down, using Butter Muslin, into a spreadable “cream cheese” that doesn’t have the tart bite of most yogurts.

I, personally, love a tart yogurt, but I have multiple pallets to satisfy, and Sweet Yogurt Starter Culture never fails me, and is perfect!.

– At 48C degrees, 2 packets for 3 litres of milk, the yogurt produced from this starter culture was really thick after 8 hours, very little yellow water residue, a bit sweet, stays sweet , rich yogurt aroma, stores well, excellent for smoothies, direct eating and cooking.

– At 48C degrees, 100 grams saved yogurt (from the first patch) for 1 litre of milk, the yogurt made from rotated yogurt that was produced from this starter culture was even thicker after 7 hours, no yellow water residue whatsoever, a bit sweet the first couple of days, becomes sour with longer storage, good yogurt aroma, stores well, becomes even better with age, excellent for Ayran, doogh and other yogurt drinks.

A bit too sour for direct consumption if aged. – The milk used for both productions was 3% cow’s store bought milk, didn’t need to boil it.

I’ve never made yogurt before but local yogurt (not the mass-produced commercial ones in supermarkets) tends to be expensive so I decided to try making it myself. I was a bit worried that the starter might have lowered viability because it had to travel all the way to the Philippines from Bulgaria.

But after trying it today, it worked like a charm! I followed the instructions, used non-homogenized non-UHT milk from the local dairy farm, and after 7 hours in the thermos bottle, there was yogurt.

I transferred it to a container and put it in the fridge. It should be ready by tomorrow morning.

I am first time to make and taste the home yogurt with “Lactina” today. I give “A” grade to Bulgarian “Lactina” and “B” grade to Japanese “SP”. I hope that Lactina can consider to make smaller pretty package without paper box.

It will be space saving on shipping and under regfrigeration. The pretty package will be most attractive for consumer.