Coolinario L Reuteri Yogurt Starter (10-Pack, 1.5g Sachets) Yogurt Starter Culture with Lactobacillus Reuteri Probiotics | Creamy & Delicious | Non-GMO, No Preservatives, Gluten Free

I watched many videos and read lots of comments on how to successfully use this culture. It worked great on the first try making cultured dairy. I preheated organic half and half to 180F let it cool to 100F. Mina small now I mixed one packet with 1 tablespoon of potato starch (from the Korean store) then added about a quarter cup of the half and half and mixed well. I added to 2- 1 pint Mason jars then incubated in a dehydrator @100f for 36 hours. It came out perfect the first time which can be quite a money saver. Some people fail multiple times and a quart of organic half and half is about $4.50. I highly recommend this product.

The great work, and easy to melt immediately, The taste great.

I was always curious about making yogurt. And when I saw this product I thought now was a good time to try making it. I have to say that the yogurt I made with this was delicious. Probably the best one I’ve ever had. And my family loves it too. Not to mention it costs less than half to make it than it does to buy it. And with this product you get the active cultures. Most commercial yogurt no longer has live cultures anymore.

Worked great! Used it with my new Bear Yogurt machine and it made fantastic Greek yogurt. Save the whey and froze it in ice cube trays. Next batch used 4 of the ice cubes and again made up fantastic yogurt. Performs fantastic!.

Makes perfect yogurt. I use 2 TLB sugar, one pack of starter, 1 quart plus 1 cup room temp 1/2 and 1/2. Mix dry ingredients with 1/4 cup 1/2 and 1/2 mixing well. Add remaining 1/2 and 1/2 and place in containers for yogurt maker. Fill maker with warm water to level of mix in containers. Set to 100* check at 15 -18 hours. I do not go longer than 20 hours. Granted it will not be as potent in cultures but it is creamy and no separation. Make sure your containers are clean and rinse under HOT water just prior to filling. Amazon also has the yogurt maker with 8 jars which work best and the larger containers.

Made first batch of yogurt ever following the instructions. Though other yogurt makers say that you don't need to boil or scald the milk prior to pitching the starter. The instructions say to "boil" at 180F for 20-30 mins. Check your English; "boiling" is near 212F and describes something different than what water-like liquid does at 180F, that is called "simmering." This may sound like nitpicking but when people are going off your instructions they don't want to feel like they could be making a mistake with contradictory language. But - I incubated at 100F for 36 hours and got what tastes like a fine yogurt, not too tart; I used whole milk and the result is a little thin that I am straining the water out of. I trust that it is good quality culture. Also, I did not use any previous starter or inulin.

I have purchased this starter several times. I get consistenty great results on each batch of Yogurt. The taste is wonderful and the texture is silky smooth!

I used only 32 oz of whole cows milk and 1/3 cup of heavy cream, boiled it 20 min by constantly aerating the milk with a ladle. Then waited till it dropped to 108F. Mixed my powdered culture with 2 ladles of cooled milk in a separate container and then mixed it with the remaining of the milk. Poured it in the sterilized Mason jars and sealed with the lids and put them in my Breville Oven, dehydrate function for 6 hours. I opened the lids and put paper towels pieces on top of the jars and secured with the lids and refrigerated for several hours. It just made an amazing thick and luscious yogurt. The best yogurt that I ever made. I am so glad that I gave it a try.