Cultures For Health Heirloom Yogurt Starter Culture | 3 Packets Scandinavian Starters: Matsoni, Piima, & Viili Gluten Free, Non-Gmo, Probiotic No Maker Required

I read several negative comments about this yogurt, I was encouraged and put it to the test. The expiration date was without problems. I am a beginner in this type of bacteria. I've been making yogurt for a while, I use the one from the store. I decided to start with this type of yogurt, I love the idea that I will always have in reserve. HEIRLOOM YOGURT comes in four small envelopes, with the name and number for identification. It comes with a basic instruction manual. I decided to ferment all 4 Heirloom families together, in 4 cups of milk. Just by the photo I see a complete and good fermentation, the smell is very pleasant. I do not separate the whey because it helps me to have more quantity for the next fermentation, also the whey is full of bacteria, and it is protein. I started with the milk at 75° F, mix the 4 envelopes together, keep the yogurt in the microwave for 22 hours, with the exterior lights on low, so that the heat that is generated inside maintains a good temperature; low heat aids in optimal fermentation. I loved this fermentation. The first batch of yogurt has turned out very well and has a very pleasant taste. For the 4 starter cups I made, I used a gallon of whole milk, pasteurized (pasteurized milk that is double pasteurized doesn't work). I put it 24 hours to ferment; then separate a part of the yogurt to make it Greek (experiment) has been left with good flavor. I like it more liquid, what I do I return a little of the serum, so it is to my liking. I never throw away the serum, I take it with the collagen or give it other uses. I have left the other part of yogurt natural, with whey (yields more), I love adding natural fruit flavors. Without a doubt I recommend this brand of yogurt, the flavor is very rich and creamy. A delicious yogurt for the whole week. He believed that if someone has not worked for him, it must be because of the expiration date, or because of some minimal error. Yogurt to ferment needs a temperature no lower than 70 °, for this reason I put it in the microwave, with the outside light on. Another reason may be double pasteurized milk. Yogurt should never be put in milk at more than 110 F°, the bacteria are killed by the heat. Nor should it be put in very cold milk, it has to be exactly as the manual says. He created it is a matter of checking what mistake is being made, but that this yogurt works, IF IT WORKS. Greetings!

Item did not work at all. Instructions were followed exactly and the milk never set.

Yougart starter is no good. Instuctions are strange. Failed for both times I used it. Gave up using it tired of waisting milk. Have no trouble using supermarket starter.

This makes the best home made yogurt! I changed to 100% home made yogurt to eat as healthy as possible and this has been the best tasting yogurt I have ever had. So easy to make following the information provided and so easy if made in my insta-pot. Easy, affordable and taste great…..whats not to love?

The envelope came with four unmarked packets. I contacted the company and got a quick reply with the following information, matching the packet numbers to the culture : Viili is 5200, Filmjolk is 5201, Matsoni is 5202, , and Piima is 5203. I began with Viili, and all I had was organic ultrapasteurized milk (which is not recommend), and set in in an area about 71 deg F. It took a long time -- a couple of days -- to set up. But it came out fine and it tastes very good. For the next batch, I will look for regular pasteurized milk, and hope for a quicker setup. Pleased with the results.