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Yogourmet Freeze Dried Yogurt Starter, 1 ounce box (Pack of 3) (Packaging May Vary)
- Includes 3 oz. (30g ) package of Yogourmet Freeze Dried Yogurt Starter
- Each 30 g box makes 6 liters of fresh yogurt; Contains 18 of 0.5 grams packets
- Fast incubation (4½ hours)
- No preservatives or coloring agents
- Gluten free; Kosher certified
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Size: Pack of 3
Skim Milk Powder, Sucrose, Ascorbic Acid, Lactic Bacteria (L. Bulgarius, S. Thermophilus, L. Acidophilus).
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Top Customer Reviews
First of all, key to making thick yogurt lies in the technique rather than the culture. All you need is to warm the milk in moderate heat up to 185 F which is very close to scalding. You should keep an eye on the milk as it can get burnt leaving you a nasty pan to clean and a burn taste in your final product or overflow which again is a mess. But this should not discourage you since if you keep the heat in moderate setting and/or mix it a few times during heating it should not be difficult to guess where to stop even if you do not have a thermometer (I strongly recommend buying one for accuracy and consistency)
The purpose of initial heating is not killing the bugs like many people believe. Even if you use pasteurized milk which I do, this initial heat is necessary to get a thick end-product since that high temperature denatures the milk proteins and makes it easier for helpful bugs to work on them.
Next step you allow it to cool down to around 110 F or to the level that you can barely touch with your finger. That temperature is ideal for the growth of thermophilic (heat loving) bacteria and this starter contains those type.
Then you add one sachet to one liter of this pre-treated (heated and cooled) milk and after thoroughly mixing you immediately cover it and incubate.Read more ›
A couple of times I had milk that was getting a little old so I scalded it first by bringing it to 185º 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?".
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.Read more ›
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
When we tell people that we make our own yogurt, they act like we're living in the cavemen days, but the truth is that it's a simple and easy process. The only tools it requires are a yogurt maker, a thermometer, and as far as food ingredients go, all you need is milk (preferably organic) and yogurt starter, and you're ready to go.
This is our favorite yogurt starter by far. It produces a creamy, rich yogurt that is to die for. I eat it every single day, and it has made such a difference for my ulcerative colitis. In fact, if I run out, I start having symptoms again. I'm hoping that eventually my intestines will absorb enough probiotics to continuously recreate them, but in the meantime, I don't mind eating this yogurt every day. I eat it with bananas, blueberries, even raisins. It's delicious for breakfast, and I even eat it as a bedtime snack sometimes too. Yum!Read more ›
Most Recent Customer Reviews
Bought this at a store for only $4. It's works. But I do not know why they put in sucrose. There must be a sugar epidemic or something. Read morePublished 3 days ago by M. Stitt
We make yogurt often and this is a great starter. Easy to use. Tastes goodPublished 6 days ago by GardenBug Lady
I am very disappointed don't even know if I want to keep it. The yogurt will be made in a plastic container I only make my yogurt in glass or ceramic containersPublished 7 days ago by Karla R.
Worked great for my keto-yogurt! Super yummy and easy using half & half and my insta-pot!Published 8 days ago by sharla lamken
Good stuff!! I had been afraid of trying it until I realized how easy it was. I varied the amount of starter to get a more solid blend and it was fine. Highly recommended.Published 15 days ago by Kindle Customer