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Yogourmet - Iniciador de yogur liofilizado
¿Hacer yogur casero? Es posible y tan simple Con nuestro iniciador de yogur liofilizado el resultado es siempre suave y cremoso. Haz bien tu salud con 100 mil millones de bacterias vivas y activas por porción de 100 g Una vez hecho, el yogur casero se mantiene durante 2 a 3 semanas en el refrigerador.
Ingredientes:
Leche descremada en polvo, sacarosa, cultivo bacteriano activo (L. bulgaricus, S. thermophilus, L. acidophilus).
Este producto se fabrica en una instalación que manipula productos que contienen soja y leche.
anomymous
Comentado en los Estados Unidos el 25 de febrero de 2025
As noted by others, use 1 packet per quart of milk. Worked perfectly
Technically Written
Comentado en los Estados Unidos el 15 de febrero de 2025
Let me start by saying I am an experienced yogurt maker (25 years). I just wanted to play with different cultures. I stared by using the recommended amount 1/3 pkt per liter. After incubating over night (it claims 4-5 hrs), it was still not set. But it didn’t sour. I added the remaining 2/3 of the packet. Another 4 hours =nothing.As to not waste the milk, I added culture from an existing batch in my fridge. That cultured the milk.Unfortunately, this product is non-returnable (I get it - it is a food product). I would NOT recommend this product.Also noted, and I see someone else left a similar comment - the box was crushed and the packets looked like they had been previously separated and repackaged. Best use by date is almost 2 years, so this should not have been the issue.
Atif Debs
Comentado en los Estados Unidos el 28 de enero de 2025
This is an excellent yogurt starter powder. I have used it with the Instant Pot machine that has a yogurt option. I simply pour a gallon of organic whole milk, bring it to boil using the sauté option. After that I let it cool outside the pot for 1:50 (one hour fifty minutes). At that point I add one packet of the yogurt powder, stir well and put it back covered loosely in the machine. I push the yogurt button and set the time. The machine is originally set for 8 hours but I do 11 hours as I like the yogurt to be tangy!! The user needs to adjust to one’s taste.This procedure has never failed with me!!By the way, I come from a Mediterranean country where yogurt there is supreme—especially the yogurt made from sheep milk.
Ece Turkmut Dere
Comentado en los Estados Unidos el 14 de octubre de 2024
As someone who grew up with the rich tradition of homemade Turkish yogurt, I can confidently say that the Yogourmet Yogurt Starter is one of the best products for making authentic, creamy yogurt at home. The texture is thick and smooth, just like the yogurt I remember from my childhood. What I love most is the natural taste—it’s not overly tangy but has the perfect balance of tartness and creaminess that Turkish yogurt is known for. The starter cultures work exceptionally well, ensuring a consistent and delicious batch every time. Whether you’re a yogurt-making expert or trying it for the first time, Yogourmet makes the process easy and delivers fantastic results. It’s a must-have for anyone who wants to make high-quality, traditional-style yogurt at home!
Lynn
Comentado en los Estados Unidos el 26 de noviembre de 2023
Update -- I've found that Walmart milk must be "ultrapasturized" so that it makes separated, almost clear, watery product with curds at bottom. CostCo's works, even using 1/4 cup of previous batch and no fresh starter. You don't get a Greek type consistency, but it's thicker than milk and tastes like yogurt. I use it instead of milk with morning cereal. I start with warm milk, maybe 100 degrees F. and thoroughly dissolve the started in some warm milk. ( Don't know why all the directions say to heat to boil first and then cool? It seems a wasted step. Wish company would respond to this question. ) I used a sieve and back of spoon to make sure all disolved. It worked well in a pressure cooker with yogurt setting. I was getting lumpy yogurt at bottom, like cottage cheese, and almost clear liquid floating on top, about 1/2 and 1/2 each sometimes. I wasn't completely dissolving the starter. Now I finally understand how to get a smooth yogurt throughout. ( See update.) I posted this problem some days ago, but had gotten no suggestions. I had hoped a company representative would have helped me. Good thing I solved the problem myself. You can save a lot of money by using about 1/4 cup of one batch of yogurt to start the next. Making your own yogurt saves lots of money, if you are eating it daily, as I am.
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