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Yogurt Starter Cultures - Pack of 3 Freeze-Dried Culture Sachets for Balkan Style Plain Yogurt

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RRP: £7.50
Price: £6.50
Sale: £5.18 & FREE Delivery in the UK on orders over £10. Details
You Save: £2.32 (31%)
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Sold by Natural probiotic selection and Fulfilled by Amazon. Gift-wrap available.
  • Use with all yogurt-making appliances
  • Contains live active bacteria like "Lactobaciluss Bulgaricus" and "Streptococcus termophiluss''
  • One sachet is enough to make 1 litre of plain yogurt, and then can be recultured
  • Every single sachet of this mild flavour yogurt starter is gluten-free and suitable for vegetarians
  • The starter can be kept out of the refrigerator up to 12 months
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Yogurt Starter Cultures - Pack of 3 Freeze-Dried Culture Sachets for Balkan Style Plain Yogurt + VonShef Digital Yoghurt Maker with 7 Yoghurt Jars White - Automatic Home-Made 100% Natural Yoghurt + The Book Of Yogurt
Price For All Three: £31.16

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Product Information

Technical Details
Product Dimensions7.5 x 8 cm
Manufacturer referenceNatural Probiotic Selection
BrandNatural Probiotic Selection
Manufacturer/ProducerNatural Probiotic Selection
  
Additional Information
ASINB00G8PKSV2
Best Sellers Rank 4,246 in Grocery (See top 100)
Shipping Weight18 g
Date First Available27 Oct 2013
  
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Product Description

Myth or Not? Many people ask if it is true that the famous Lactobacillus Bulgaricus bacterium is found only in Bulgaria. The correct answer is no - you can grow the bacteria in different parts of the world (in fact many people do). What is unique about the Bulgarian strain is that only in Bulgaria it preserves its qualities in further generations of the same strain, i.e. if you use your previous yogurt to start your new batch. If this is how you make your yogurt outside Bulgaria, you will notice that after a batch or two, the yogurt loses its unique taste, physical appearance and qualities. Why this happens, scientists are not sure. It is often contributed to the unique climate of the region but there's more to creating the perfect conditions for Lactobacillus Bulgaricus than the environment. So how can you prepare Bulgarian yogurt abroad? The answer is simple - use a dried-freeze yogurt starter culture with live Lactobacillus Bulgaricus that was produced in Bulgaria. Use a new culture with every batch of yogurt you make to preserve the unique taste and qualities of the yogurt. In this way you can achieve the traditional taste of kiselo mlyako (кисело мляко) similar to the one our grandmothers used to make, guaranteed.

Customer Questions & Answers

Customer Reviews

4.2 out of 5 stars
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Most Helpful Customer Reviews

9 of 9 people found the following review helpful By Patricia Mitchell on 26 Mar 2014
Verified Purchase
I bought this to make my own Greek style yogurt using the Easyo yogurt maker. I didn't want to be tied to using their very expensive sachets of dried yogurt. This works beautifully if you follow a few simple steps. Bring fresh whole milk to the boil, then cover and allow to cool right down until it's barely tepid. Whisk in the dried yogurt culture and if like me you want a creamy yogurt add a tablespoon of fresh cream and mix well. Transfer to the yogurt maker as per the instructions. I also wrap the whole thing in a bag filled with polystyrene beads but you could use a thick towel. Then leave it for 36 hours. I find this is the optimum time for thick creamy yogurt.
For subsequent batches you don't need a fresh sachet of culture, that would defeat the object of making cheap yogurt. Just take a couple of tablespoons of your live yogurt and add to another batch of boiled and cooled milk and continue as before. This will work for 2 or 3 batches before you need to use a new sachet. The yogurt is thick, creamy and delicious.
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8 of 8 people found the following review helpful By Sarah Twigg on 1 Mar 2014
Verified Purchase
This is a good option for making homemade yoghurt. I found it worked well, although the first batch wasn't very nice because I used semiskimmed milk, whole milk gives a much better result. I use it with a yoghurt maker from Lakeland, which recommmends using UHT milk and this works well - although the instructions with the starter culture recommend not using UHT.
I have been subculturing with a spoonful of each batch to make the next batch for about a month, and the yoghurt keeps in the fridge for the best part of a week. When the process of subculturing comes to a halt (eg if we go on holidays) I still have two more packets of culture to start off again. So although it is a lot more more expensive to start off by buying this culture, I think in the long run it is better value than using a pot of bought yoghurt to start your homemade stuff (I think that you can only subculture a few times before the cultures get unbalanced, and then you have to remember to go and buy more yoghurt).
Delivery was prompt, and the supplier emailed useful instructions/information before the product arrived.
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7 of 7 people found the following review helpful By fourflowers on 7 May 2014
Verified Purchase
I used one sachet of culture and 1 litre of long-life full cream lactose free milk ("Just Milk") to make my first batch of yoghurt using the excellent instructions that this company emailed to me. The yoghurt was very tasty. I used about 3 desertspoons of this batch as the starter for the next batch and have continued to do this weekly for several weeks so still have two sachets left. The yoghurt seems to take only 4 hours to make (leave it too long and it will separate), tastes delicious and the lactose-free milk does not seem to cause a problem.

One of the best buys I have made!
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5 of 5 people found the following review helpful By iainmacmillan on 11 Feb 2014
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First class product, very pleased. And still going .Keep some back every time , add to warm milk, it seams to get better the more you use it.
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3 of 3 people found the following review helpful By David Stalley on 25 Jun 2014
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I made a batch of yoghurt using one of these sachets and a litre of tesco whole 'pure' milk. I followed the instructions on the back of the packet and incubated the mix in my easiyo flask over night (about 16 hours as I've always preferred slightly runnier yoghurt).

It comes out as a lovely, smooth, creamy and not-too-tart yoghurt. Wonderful for breakfast!!!
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4 of 4 people found the following review helpful By Irina Smith on 22 Mar 2014
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Makes thick and creamy delicious yogurt. I used it to make SCD yogurt with full fat milk. Tastes geat. Will definitely buy again.
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2 of 2 people found the following review helpful By Mrs V M Storey on 9 Oct 2014
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This starter culture works for me every time, follow the instructions on the back and I then pour the milk into my moulinex yogurt maker and set for 12 hrs, lovely yogurt. I use the full cream jersey milk.
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1 of 1 people found the following review helpful By Elaine Northcott on 2 Aug 2014
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Very happy with the product it made delicous tasty yougurt. The seller sent an email with full instructions which helped very much. I also got a prompt reply from the seller following my quiry. I will definatly be buying again. Good product and excellent Customer Service.
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