Genesis Vegan Starter Culture for Vegan Home Made Yogurt 10l.

I've been using the starters from Genesis Laboratories for two or three years now. I've been making yogurt weekly for at least 20 years and the Genesis BioStarter is my favorite for taste of any culture I've ever used. I also tried the Genesis Labs Bulgarian culture and prefer the more complex flavor of the BioStarter. I order about 3 boxes at a time and keep them in the fridge. Since many reviews report failure, I'll give you all the details about how I make yogurt, because it's quite reliable and easy.I used to use ultrapasteurized whole milk and only had to heat it to about 130 degrees and then cool it to fermentation temperature, but now I use whole milk from a local dairy that's pasteurized (but not ultra-) and found if I don't heat it to 180-190 degrees first and cool it before adding the starter, the yogurt doesn't set. I wipe a tiny bit of cooking oil on the bottom of the saucepan before I pour in a half gallon of cold milk, and I usually add a little half-and-half cream to bring the total close to two liters. Then I cover the pot and use a very low heat setting (1 on my electric range) to warm the milk for two hours without stirring or attention, and when I open the lid the milk has puffed up and is close to 190 degrees but has not stuck to the bottom of the pan. Then I let it cool for a couple more hours with the lid still on to keep it heated for a bit longer. Obviously this takes some practice with heat and time to get it just right but it sure beats standing at the stove stirring the milk.I always use one starter capsule to make one half-gallon/two liters. I haven't tried reusing culture because I've had mixed results in the past with other cultures and it just isn't worth the risk.I've used both a Yogourmet two-liter yogurt maker and an Instant Pot (sous-vide at 115 degrees) and they both work fine. I leave it for at least 12 hours to remove more lactose as per SCD (Specific Carbohydrate Diet) recommendation for lactose-sensitive folks. And then after refrigerating, I put smaller batches through a Greek yogurt strainer it to get rid of a whey protein I'm also sensitive to and end up with yogurt so thick that I could probably substitute it for cream cheese.

I purchased this item a number of times over a two year period of time. The last batch of Bulgarian yogurt culture that I purchased was defective. I used three of the ten packets contained in the box. The resulting yogurt had a soupy cottage cheese consistency. I contacted the seller and was told to return the unused packets to an address in Bulgaria for evaluation. The vendor refused to exchange the product or refund my money. I would think twice before purchasing from this vendor. The yogurt was OK. After a half of a dozen e-mails, I'm still waiting for this matter to be resolved.

Yogurt you buy in supermarkets is no longer yogurt. No matter which one you buy 95 percent of them contain added sugar, high fructose corn syrup, dextrose or many of the other names for sugar. This product is as simple as it sounds and is as good as the quality of milk used. We personally use raw unpasterised milk from grass fed cows. Follow the simple directions on the package and in as little as 8 hours plus cooling time you can be eating your own Bulgarian yogurt. For a thicker end product with a more tart taste let the culture sit in the warm milk for upto 24 hours. This way the culture will have eaten more of the milk sugars and produces a product I remember from the 80s. Five stars in my opinion! How do we eat it? With low carb berries such as blackberries and 100 percent cocao. Tart sweet and bitter all in one.

I have a yogurt maker (progressed from my stainless pan in my pilot-lit oven in the 70s!), and have been using whole organic plain yogurt as my culture, because I couldn't get to the health food store. Which was fine, except for travel and shelf time, but this looked better in terms of bacteria quality. It does taste better, BUT, you need to follow their recipe regarding milk quantity, and for whole milk, culture it at least 9-10 hours. I saved 6 ounces of my first batch to start my next (which you can do once), and if doing that, decrease the fresh milk amount by those 6 ounces. However, I think the soupy texture was poor timing, I ended it too soon. Going for 9.5 hours with the second batch today.Again, it has a WONDERFUL TASTE. I've been making my own yogurt for over 30 years, and this is the best tasting culture yet. Fresh yogurt is so wonderful anyway!

This is a very delicious and wholesome yogurt. It has no bifidus in the yogurt culture, which is a huge plus. If you have low stomach acid and then enjoy a lot of yogurt with bifidus, it can lead to a very nasty condition called SIBO. I found that out the hard way. You only want bifidus at the tail end, not the small intestine as it overgrows and basically turns you into a fermentation factory in the wrong area.I now make this good yogurt with raw cows milk, heated initially to 110-115 f, and the second and third batches from the first culture simply keep improving in taste and texture. It does tend to be a bit soupy at first batch, but after you remove the quarter cup for the next inoculant, you can add gelatin, fruit compote, etc. L. bulgaricus can also be used to make a nice buttermilk and other cultured items as a bonus. The company is great too, very good customer service. I wrote to inquire about delivery time, and they were very courteous and responsive.