Starter Cultures for Homemade L.Salivarius and L.Reuteri Yogurt (Pack of 12 sachets)

I made this yoghurt in my slow cooker and it came out really well. It wasn’t very thick but good enough and it’s nice to know I’m getting these particular probiotics that I need.

This helps my L. Reuteri yoghurt turn out successfully every time.

Works well and tastes lovely. Follow the easy instructions and help your gut health. I have found that cooling the milk to a slightly lower temperature before adding the culture helps to guarantee a good set. I would suggest somewhere between 35 and 40 degrees.

Makes a very tasty yogurt. Easy to do, incubated it in dehydrator for 12 hrs at 45c

Gave good yoghurt although thin. Perhaps I need to use more cultures to thicken it. I don't have a yoghurt making machine, I left it in a jar, on a benchtop.

very delicious and creamy yogurt. i make at home for probiotics benefits. i re-culture the first batch for shorter period. works great.

Use it to make instant pot yogurt! Some times it is a little runny but that may be the milk!

First time used with my new Lakeland Yogurt maker (which is amazing) from Amazon. The yogurt was nice and thick and I put a few spoons in ice trays to continue the culture for another mix. So it does go far.

Estupendo producto, yogures bien cuajados y muy sabrosos.

Lo yogurt viene ben compatto , poco acido con un buon gusto.

Alles super, der Joghurt schmeckt lecker.

Qualite exceptionnelke.Tres bons resultats , bien explique,.Vendeur repond a toutes vos questions et tres rapidemlent.

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!!