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🥄 Cultivate your own ancient superfood revolution at home!
This pack of 12 sachets contains pure, lab-produced starter cultures featuring Lactobacillus salivarius, Lactobacillus reuteri, Lactobacillus bulgaricus, and Streptococcus thermophilus. Designed for all yogurt machines, each sachet activates 1 liter of yogurt with a slightly tart, gluten-free, vegetarian-friendly blend free from additives and GMOs. Rooted in Bulgaria’s 3000-year-old yogurt heritage, these cultures support gut health and longevity, making homemade probiotic yogurt easy, fresh, and sustainable.
| Asin | B0B8XKTRBR |
| Item Model Number | Lot N printed on the sachet |
| Manufacturer | NPSelection |
| Product Dimensions | 8 x 0.01 x 7.5 cm; 50 g |
User
Spoiled product
The product received does not work. The powder inside the sachets is dark yellow and with some caked clumps. I used the right process but milk has not curded. I can compare with the same product bouhgt from the same brand bought before. Before it worked and now it is not. The expiry date stamped on saches is 05. 05. 2027. It seems there was a problem with storage of packages.
User
Yogures muy sabrosos. Un 10 👍🏼
Estupendo producto, yogures bien cuajados y muy sabrosos.
User
Ottimo attivatore
Lo yogurt viene ben compatto , poco acido con un buon gusto.
User
Starterkulturen für L.Salivarius und L. Reuteri Joghurt
Alles super, der Joghurt schmeckt lecker.
User
Qualite exceptionnelle
Qualite exceptionnelke.Tres bons resultats , bien explique,.Vendeur repond a toutes vos questions et tres rapidemlent.
User
EXCELLENT product!!
This culture from NPSelection is amazing. The first batch cultured beautifully thick. The second batch was excellent. Just be sure to follow the instructions and BOIL YOUR MILK! I boiled my first batch for 20 minutes to denature the milk proteins and evaporate some of the water from the milk. Cooled and added the culture and incubated for 15 hours in an Instant Pot at 107F. The culture was sooooo thick and tart. Beautiful. I used a portion of this batch to make my second batch (multiply your total milk weight by 6.25% to find the weight of the amount to add from your first batch yogurt) and cultured for 10 hours. I only needed to boil the second-batch milk for 10 minutes and the resulting yogurt was thick, tart and creamy. You can't go wrong. I highly recommend NPSelection products!!
Trustpilot
2 months ago
2 weeks ago