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

I followed the directions close to exactly as i could and i am pleased with the yogurt it made. The first batch was a little then, so I just let the next batches go a little longer in the maker. Love the creamy texture and tart flavor and the nutritional value is a plus.

These packets really help make the yogurt the perfect consistency and ensure the right probiotics at the right ratio. I love an easy plan that is reliable, simple, delicious. Highly recommend!

Makes the perfect yogurt

I had never used a starter like this before, but it worked very well. I let this go for 10 hours and it came out very nice. Once strained it had about a perfect consistency and tasted like Dannon yogurt used to taste.

I have been making my own yogurt for about 2 years. Everyone tells me it’s easier just buying it already made but the finished product makes me happy and knowing what’s in it even more. I used the plain yogurt starter and just switched to the probiotic one about 3 batches ago. I wanted it in my life. I bought my first packet of the probiotic and made it like the instructions said. I was on the actual website. That one came out great. I used a half gallon which I have done in the past because as a full-time working mom-who has time to make it all the time? Not me! I used 2. It was a success! I never thought it wouldn’t be. Then I tried it with a gallon (4 packets) as now my mom was enjoying it too. I only add honey and vanilla once done and of course granola and my fruit. Simple and healthy. Well the 2nd batch and my 3rd (half gallon) failures. I hate to throw them away but I did the 3rd batch completely. The 2nd I put in containers to see if anything would happen. I checked on them yesterday and the whey rose. So I dumped that and will see if it’s going to help. My issue was it was really liquidy and when put in strainer it all pasted through. I had actually tried another company that had flavors which I was intrigued and I came right back to Yogourmet. I even returned the unopened packet but put the leftover of the first because I didn’t want to see it in my cupboard anymore. I just bought another packet but if reading someone else’s post about the weight is less in the packet, that may be what’s jacking up my yummy yogurt. Failing without even starting. I’d give it 5 but until I figure this out or go try another maker it gets a demotion. If you guys did change the recipe, please go back. You can’t mess with perfection!

I've been making yogurt in my Instantpot with batch sizes of half milk gallons for years using a different brand of starter. Recently, my yogurt has not been setting up. There are lots of variables in making yogurt, so I tried different milk, tested the temps my Instantpot, etc. I tried this new Yogourmet brand, and everything is working great again. It is much more powerful compared to other brands. I only need a half packet of culture to get good results from a half gallon of milk. I have re-used the yogurt as a starter for a second batch, and it works great. I could probably do more batches from the starter, just have not tried it yet. So I am currently getting 4 batches of yogurt (each with a half gallon of milk) per packet. Glad I found this brand! I use NOT ULTRA PASTEURIZED (very important) whole milk (Clover for Bay Area people). I bring the milk up to slowly to180'F, then slowly let it come down to 110'F, then add culture, let it incubate overnight. Delicious! I started making my own yogurt mostly because I got tired of using so many big plastic containers. When I make my own, the cost is much less than half the price using milk instead of buying yogurt in a plastic container.

Does the job, tastes good, and the individual portioned packages are nice. Only issue is that the temperatures listed on the bag don’t match the images online - the bag says to have the milk much cooler than what most recipes say. I used 112F which matches the images posted here in Amazon and it worked fine. The cooler temp on the sticker (75F) is maybe to better preserve the cultures? Would be nice to just clarify the instructions, I will try a future batch at cooler temps.

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!

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The starter worked very well and the yoghurt set perfectly.

I love it

Works well and easy to use. Gives the fresh yoghurt that lovely tang. Highly recommend

Super quick delivery, works perfectly for my homemade yoghurt