Frequently Bought Together
Important Information
Ingredients
Skim Milk Powder, Sucrose, Ascorbic Acid, Lactic Bacteria (L. Bulgarius, S. Thermophilus, L. Acidophilus).
Legal Disclaimer
Actual product packaging and materials may contain more and different information than what is shown on our website. We recommend that you do not rely solely on the information presented and that you always read labels, warnings, and directions before using or consuming a product. Please see our full disclaimer below.
Skim Milk Powder, Sucrose, Ascorbic Acid, Lactic Bacteria (L. Bulgarius, S. Thermophilus, L. Acidophilus).
Legal Disclaimer
Actual product packaging and materials may contain more and different information than what is shown on our website. We recommend that you do not rely solely on the information presented and that you always read labels, warnings, and directions before using or consuming a product. Please see our full disclaimer below.
Nutrition Facts
Product Description
Meticulously manufactured and scientifically balanced to ensure that you make smooth, creamy and great tasting yogurt every time. Home-made yogurt with any yogurt maker, but when used with the Yogourmet Multi Yogurt Maker it will produces delicious yogurt.
Product Details
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Customer Reviews
Most Helpful Customer Reviews
72 of 75 people found the following review helpful
By alooknac
Amazon Verified Purchase
LATEST REMARKS:
A couple of times I had milk that was getting a little old so I scalded it first by bringing it to 185ş and holding it there 5 minutes. It's definitely a nuisance but I noticed both times that the yogurt set up much firmer.
I am still incubating in a cooler and am happy with the system. I usually incubate for 8 hours overnight and no longer add hot water halfway through. Always looking for the easiest way. It turns out fine every time. Still love the taste and convenience of this starter. Still just using half the recommended amount of starter.
My batch of yogurt is actually 5 and a half cups rather than a quart. I use great old heavy glass jars similar to big peanut butter jars. I've never bothered to measure it before, till another reviewer made an issue of the cost effectiveness of making homemade yogurt. So the cost per "quart" for me is even less than the 97˘ plus electricity I mentioned in my comments to "Are You Kidding?".
ORIGINAL REVIEW:
I love this starter. It's very convenient to have on hand since I live in a very rural area, and I think the taste is great. I get firm yogurt in my Salton in only 5 hours and I don't think it's anywhere near too tart. I find the flavor to be very pleasant when I lick the spoon. I eat my yogurt with fruit (no added sugar) and the flavor is not at all overpowering. Yogurt gets more tart when it incubates longer but sometimes I have let a batch go 7 or 8 hours and I still think it tastes fine.
Because this starter is so pricey, I use just half of the recommended amount and it works fine. I first used it at the recommended strength for comparison. A half portion is a little less than a teaspoon. Then I tightly reseal the packet till next batch. I also save portions of yogurt for starter. I keep one in the fridge for the next batch, and freeze several. This way, a packet that costs a dollar or more, instead of just making one quart, gives me about ten quarts without too much fuss. On occasion I use second-generation yogurt for starter, but mostly just the first generation.
Now that amazon is now offering a 3-pack of 6-portion boxes for a good price and eligible for Super Saver shipping, this starter has become much more affordable.
Some additions/Dec. 13, 2009:
My Salton died a premature death. Now I incubate in an insulated six-pack-type cooler, using jars of hot water alongside the jar of yogurt (which sits in the insulated holder from my old Salton). I refill the jars of hot water halfway through. I use the hottest tap water--obviously this is a potential variable--but the jars of water can be a lot hotter than the yogurt if they're not right up against it.
It sets up in 6 to 8 hours, flavor still great. I add 1/2 cup dry milk per oversized "quart" and still use just half the recommended starter. I use nonfat milk which is notorious for not making real firm yogurt. Mine is totally firm (curd-like or gel-like consistency) for the first serving. After that the whey separates out some. I either eat it or pour it off. It is not as creamy as commercial nonfat yogurt; I don't think that's achievable at home.
I use store-bought milk and do not scald it. I warm it to 110 degrees, using a cheap candy thermometer bought right here on amazon.com. I believe anywhere from 105 to 112 is OK. I warm everything I'm using ahead of time.
I'm glad my tips have been helpful and hope these details might help someone else out.
A couple of times I had milk that was getting a little old so I scalded it first by bringing it to 185ş and holding it there 5 minutes. It's definitely a nuisance but I noticed both times that the yogurt set up much firmer.
I am still incubating in a cooler and am happy with the system. I usually incubate for 8 hours overnight and no longer add hot water halfway through. Always looking for the easiest way. It turns out fine every time. Still love the taste and convenience of this starter. Still just using half the recommended amount of starter.
My batch of yogurt is actually 5 and a half cups rather than a quart. I use great old heavy glass jars similar to big peanut butter jars. I've never bothered to measure it before, till another reviewer made an issue of the cost effectiveness of making homemade yogurt. So the cost per "quart" for me is even less than the 97˘ plus electricity I mentioned in my comments to "Are You Kidding?".
ORIGINAL REVIEW:
I love this starter. It's very convenient to have on hand since I live in a very rural area, and I think the taste is great. I get firm yogurt in my Salton in only 5 hours and I don't think it's anywhere near too tart. I find the flavor to be very pleasant when I lick the spoon. I eat my yogurt with fruit (no added sugar) and the flavor is not at all overpowering. Yogurt gets more tart when it incubates longer but sometimes I have let a batch go 7 or 8 hours and I still think it tastes fine.
Because this starter is so pricey, I use just half of the recommended amount and it works fine. I first used it at the recommended strength for comparison. A half portion is a little less than a teaspoon. Then I tightly reseal the packet till next batch. I also save portions of yogurt for starter. I keep one in the fridge for the next batch, and freeze several. This way, a packet that costs a dollar or more, instead of just making one quart, gives me about ten quarts without too much fuss. On occasion I use second-generation yogurt for starter, but mostly just the first generation.
Now that amazon is now offering a 3-pack of 6-portion boxes for a good price and eligible for Super Saver shipping, this starter has become much more affordable.
Some additions/Dec. 13, 2009:
My Salton died a premature death. Now I incubate in an insulated six-pack-type cooler, using jars of hot water alongside the jar of yogurt (which sits in the insulated holder from my old Salton). I refill the jars of hot water halfway through. I use the hottest tap water--obviously this is a potential variable--but the jars of water can be a lot hotter than the yogurt if they're not right up against it.
It sets up in 6 to 8 hours, flavor still great. I add 1/2 cup dry milk per oversized "quart" and still use just half the recommended starter. I use nonfat milk which is notorious for not making real firm yogurt. Mine is totally firm (curd-like or gel-like consistency) for the first serving. After that the whey separates out some. I either eat it or pour it off. It is not as creamy as commercial nonfat yogurt; I don't think that's achievable at home.
I use store-bought milk and do not scald it. I warm it to 110 degrees, using a cheap candy thermometer bought right here on amazon.com. I believe anywhere from 105 to 112 is OK. I warm everything I'm using ahead of time.
I'm glad my tips have been helpful and hope these details might help someone else out.
49 of 53 people found the following review helpful
By C. Ruis
First, I am quite surprised at how expensive this product is on Amazon; my local health food store (with a notoriously high mark-up on products) sells it for about 3.59/box. Otherwise it is a good product; definitely more potent than store-bought yogurt as a starter, but I've actually had much better results using my probiotic capsules that I use as a dietary supplement. Here's a quick comparison of results with yogurt starters:
Store-bought yogurt: incubates in about 8 hours, results in runny yogurt
Yogourmet: incubates in about 5-6 hours, results in relatively thin yogurt
2 probiotic capsules: incubates in 3 hours, results in thick, luscious yogurt
Store-bought yogurt: incubates in about 8 hours, results in runny yogurt
Yogourmet: incubates in about 5-6 hours, results in relatively thin yogurt
2 probiotic capsules: incubates in 3 hours, results in thick, luscious yogurt
27 of 29 people found the following review helpful
By J. Chen
Amazon Verified Purchase
I have used this brand before. it was much better than those I got from amazon.
when I got the package, it was a little bit warm due to the outside weather. Since it took a long way for this package to come to me, they maybe go bad on their way. I thought amazon might have some particular way to transport these sensitive yogurt starter, but I was wrong. and you can not return them.
however, this brand is excellent, just remember do not order it online, espcially in summer.
when I got the package, it was a little bit warm due to the outside weather. Since it took a long way for this package to come to me, they maybe go bad on their way. I thought amazon might have some particular way to transport these sensitive yogurt starter, but I was wrong. and you can not return them.
however, this brand is excellent, just remember do not order it online, espcially in summer.
Most Recent Customer Reviews
5.0 out of 5 stars
good
I used this for making yogourt. It made thick yogourt and taste better than what you purchased in walmart. I like it.
Published 1 month ago by molly
5.0 out of 5 stars
Yogourmet yogurt starter
I have used this product to make homemade yogurt for several years now and really do like it. Heat milk to 180 degrees, then cool in ice water to 73-77 degrees, stir in two... Read more
Published 1 month ago by Janet S. Whetstone
5.0 out of 5 stars
Yogourmet
I use this yogurt starter all the time. It is the exact product I purchase from the store for more money.
Published 1 month ago by Judith
5.0 out of 5 stars
Yogourmet Freeze Dried Yogurt Starter
Wonderful starter. Love it that it is SCDiet legal. Make sure you are using 2-5g packets when making 2 qts of yogurt - I almost missed that fine little detail. Read more
Published 1 month ago by gemini
5.0 out of 5 stars
Excellent Yogurt Starter
I have used this starter for years, but was unable to get it at Natural Grocers or anywhere locally. It arrived quickly and I have already made a couple of batches.
Published 1 month ago by Bijou13
5.0 out of 5 stars
Good for making home made yogurt
This product is easy to use and the price is fair. I've used several times and I'm please with the results.
Published 1 month ago by Mary Anne Schettle
5.0 out of 5 stars
very good
my yogurt has come out excellent everytime and tastes wonderful. I culture it in the Brod & Taylor folding proofer and follow the yogurt making directions that came with the... Read more
Published 1 month ago by kms
5.0 out of 5 stars
Incredible yoghurt
I have been using these for over 5 years, and I have never had a failed batch! Especially with whole milk, the results are just perfect - homemade in this case is best.
Published 1 month ago by daredevil
5.0 out of 5 stars
perfect, creamy yogurt
This is exactly what I wanted for creamy, healthful yogurt. The requirements for homemeade yogurt on the SCD are strict and this has the right stuff. Read more
Published 2 months ago by Laura Pipkin Kramer
5.0 out of 5 stars
perfect
it's easy to store easy to use, ideal to have on hand for use when you want to make yogurt.
Published 2 months ago by chris
