Yogurt Starter Cultures - Pack of 3 Freeze-Dried Culture Sachets for Bifido Yogurt

I always make my own yoghurt now, and I have been using semiskimmed cow's milk, because I thought it was too difficult to make a nondairy yoghurt.The instructions that came with this starter culture explained that soya milk can be used to make yoghurt that thickens just like dairy, and it's absolutely right!First of all, I made a litre of yoghurt with cows milk as I usually do. I freeze this in small batches, so that I always have starter culture available. Then I used one of them to make soya yoghurt in my thermos flask. I just leave it to do its thing overnight, and it's ready in the morning.The yoghurt is deliciously creamy in flavour, and I always drain some of the whey through a cheesecloth, so that it's even thicker. I don't know whether you can re-culture the soya yoghurt, as I usually start a fresh batch each time.

A very good yoghurt

What's in a culture? Well, it actually doesn't have as much effect on the yoghurt as many people assume. At least not compared to other factors such as boiling time (which breaks down the whey proteins), milk protein concentration or the addition of milk powder to increase protein content, milk acidification, inoculation temperature and fermentation temperature and stability. That said, what really matters is the stability of the culture. The more stable it is, the more it can be reused in back slopping and the more generations you can get out of each mother culture. I find that this is reasonably stable and you get multiple generations until the characteristics start to change notably. It also does well at low fermentation and inoculation temps (30s), which gives you a thicker and smoother yoghurt without gelatine or straining. The bifidibactirium gives a nice complexity and makes it a bit healthier on the gut.This is my basic process with this yoghurt, which gets flawless results every time:Use the powder to make a 1L mother, don't eat this one, preserve a couple of TBS for the first generation and freeze the rest in ice cube trays.Bring 1L of Jersey or whole fat milk with 35g of powdered skimmed milk whisked in to 85C and maintain it at that temp for 25-30m. This is to promote B. lactoglobulin decomposition. Strain and cool in a water bath until around 35-40C, then whisk in the mother. Ferment at 30-35C. It will set into a thick gel after only 4-6 hours and will be nicely but not overly tart after around 8 hours, if you start with a good dose of mother, which will also acidify the milk slightly.You can reuse (back slop) the culture 7-10 times before needing to go back to the mother. That means one packet, back slopped 7 times, gives you around 70 litres of yoghurt. Not bad at all!

This works amazingly well and I used powdered milk to make yogurt. No issues and tastes better than any store bought yogurts, plain and greek style!!

Sets well, produces thick yoghurt with great flavour.

Followed the instruction with great success for the first time trial! Flavour is great and the thickness is perfect! Originally was bit worries to fail from other review so just bought pack of 3 as the start but it's actually so easy to make! highly recommended and will definitely buy more!

It didn't thicken up, so had to throw away.

My previous yoghurt was far more tart (l-reuteri), so people didn't like it that much without adding thingsThis is much milder, which is why I chose it, and that's a good thing. Can be eaten as is