One sachet will enable Yogurt makers to turn up to 1 Gallon of milk into delicious superior consistency and viscosity Yogurt so popular all around the world! These cultures are designed to improve the quality of low fat products and fruit yoghurt.

Final product is characterized with mild acidity, high viscosity, mild taste and flavor, low post fermentation acid formation activity.

 What is Yogurt

Yogurt is a fermented dairy product made by adding bacterial cultures to milk, which causes the transformation of theYogurt-2 milk's sugar, lactose, into lactic acid. This process gives yogurt its refreshingly tart flavor and unique pudding-like texture, a quality that is reflected in its original Turkish name, Yoghurmak, which means "to thicken". The lactic acid bacteria that are traditionally used to make yogurt—Lactobacillus bulgaricus and Streptococcus thermophilus—also confer on yogurt many of its health benefits. However, Bio or BA yogurt is made with different live cultures, called bifidus and acidophilus. It is often claimed that these particular bacteria aid digestion by supplementing the body's natural flora. When these bacteria are used as the starter for your own yogurt they will reproduce and make bio yogurt. Bio yogurt is not as sharp as ordinary yogurt, and has a milder, creamier flavor. All yogurts are easier to digest than plain milk, because of the action of the bacteria, and they are a good source of calcium and phosphorus, which are essential for strong teeth and bones. Yogurt is also said to be good for maintaining the general health of the skin and the digestive system, and yogurts that have soluble fiber added to them may help to lower the level of cholesterol in the blood. 

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How to Prepare

With the pasteurized whole milk at 28-30°C (82°F-86°F but not exceed 113F) add 1 sachet of the starter solution stir and incubate at this temperature for 6-8 hours to produce thick and creamy one of the yogurt products. The actual time is vary, so please be ready to wait even longer. The most important is to keep a jar with milk incubated from the beginning to the end of the process. During the winter time the hydronic radiators can be a sufficient source of heat or the jar can be incubated in the regular stove's oven with its light turning on. Having a special incubation equipment is beneficial.  When the product is ready to consume it should be kept refrigerated at all times. The unopened Yogurt starter sachets may be stored in the refrigerator from 32 F to 43F up to the expiration date. However, there is no information how to use just a part of the sachet to the point to get less than one gallon of yogurt as well as how long an opened sachet can be stored. If you want, please, experiment at your own risk. 

Why Yogurt is so Beneficial for You

The common food ranking system qualified yogurt as a very good source of calcium, phosphorus, riboflavin-vitamin B2 and iodine. Yogurt also emerged from analysis as a good source of vitamin B12, pantothenic acid-vitamin B5, zinc, potassium, protein and molybdenum. These 10 nutrients alone would make yogurt a health-supportive food. But some of the most interesting health information about yogurt comes from a different context—its potential inclusion of live bacteria. 

Yogurt for a Longer Life 

The highest quality yogurt contains live bacteria that provide a host of health benefits. Yogurt that contains live bacterial cultures may help you to live longer, and may fortify your immune system. Research studies have shown that increased yogurt consumption, particularly in immunocompromised populations such as the elderly, may enhance the immune response, which would in turn increase resistance to immune-related diseases.

One research study tracked a population of 162 very elderly people for five years. The incidence of death for those subjects who ate yogurt and milk more than three times per week was 38% lower than the incidence of death those subjects who ate yogurt and other dairy foods less than once a week.

Eating yogurt may help to prevent vaginal yeast infections. In one study, women who had frequent yeast infections ate 8 ounces of yogurt daily for 6 months. Researchers reported that a threefold decrease in infections was seen in these women.