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

The media could not be loaded. 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!

I will not buy this again, even though I am curious about trying different yogurts.I bought a heirloom sample. It has four unlabeled packs; there is no way to know which ones are which variaety. It is the "Yougurt Mystery Collection".One pack makes 1, yes, one cup of yogurt. I eat a cup every day. It is too expensive.I faithfully followed instructions, and yogurt did not happen. Instead, a had a cup of disgusting smell.I need clarification on why this recipe does not ask you to scald the milk. The smell is the result of this method because there were too many other bacteria for the yogurt culture to overcome.I was not going to waste three more cups of milk. I scaled the milk to 170F, cooled it to 110F, added all three packets, mixed it, and put the glass jars into my yogurt maker overnight.The yogurt set. It was silky, sweet, and pleasant.

Have been using this culture for several months now. Using the Filmjölk and Viili cultures for now, making about one batch of 6 cups of each per week. The cultures work fine, and it only took like 2 batches to get up to speed. I followed the instructions exactly and watched the videos several times before getting started, which probably helped. I also make sure I use organic milk, not ultra-pasteurized, and I heat it to 160-180F and then cool it to room temperature before adding the culture from the previous batch, about 1 tablespoon of previous culture per cup. Heating the milk like this is not supposed to be necessary, but it ensures no competing bacteria in the milk, and since I get such good results, I will continue to do this. The filmjölk/viiili tastes just like what I am used to from home - I am Swedish and was missing filmjölk, which I grew up with, very much, could not find it here in the US. Now I have the real thing, and I could not be happier to have found this great product! Strongly recommend!

First I have to say the product description says you are getting four different heirloom yogurt starters but there were only 3 and a set of instructions. Like another reviewer had said none of the packages were labeled so you have no idea which yogurt is which. So I decided to make all 3 at once. Two I put in my yogurt maker and one in a small drinking glass. I check at 12 hours , they were water , I checked at 36 hours they were water I checked an hour later and they were completely set it was so weird how fast it happened after I had just checked . The one I had in a drinking glass was not in my yogurt maker it was in my China cabinet and it took about two hours longer. Two of the yogurts didn’t have flavor they were super bland but one was nice and tart with a slight sweet taste so I decided to make my second batch of yogurt from that one and it turned out nice as well. The texture of these yogurts are strange kind of gelatiness and not creamy . They are fun to make but I would not recommend them since you can’t know which yogurt is which and you don’t get everything they claim to have in the bag.

I love the ones I got. Worked perfectly and is absolutely delicious. But package says 4 types. I only got 2.

Ordered this multi-pack and the packets are not labeled as to which is which type of bacteria. Will try to update my review after they re-activate.

This is terrible, I followed every direction and it still turns out bad and spoiled. I have made yogurt many times and thought this starter would be good. Don’t waste your money on this company. I am assuming the starter is no good or there are quality issues within the factory. Just buy a yogurt from the store with a live starter I promise it will be so much better and 1000x cheaper.