Nordic Style Starter Culture for Homemade Preparation of Nordic Style Yogurt and Other Dairy Products (Pack of 3 sachets)

I accidentally destroyed my starter and had to start over. These cultures sprang to life almost immediately and worked fast. I make cultured “buttermilk” by mixing a few ounces of reserved buttermilk into cold, unscalded whole or 2% grocery store milk and leaving it on the counter for a few hours or overnight, depending on room temperature. It is pourable, drinkable and more sour & tangy than yogurt. Customer service is extremely fast!

I use this to make whole milk yogurt and really enjoy the rich almost sour cream-like flavors this culture gives. It takes a few batches to settle into itself, but makes a wonderfully tart and rich yogurt.

this makes a nice yogurt, creamy and not too sour. some may find it too bland. I enjoyed it but noticed increased stomach issues. I must be able to digest this strain. I will use up what i have for my family then try another. the vendor has many to choose from. it does make a nice sourcream as well or soft cheese

I am not certain if the product is temperature Sensitive. It was delivered during a 90°+ temp day and spent a portion of the afternoon in the mailbox.This is the first batch of yogurt that has failed to launch. I made a 3 liter batch and used all 3 pckgs, which should have cultured into a thick product that resembled yogurt in smell and consistency. I had warm milk at the 8 hour mark.... Not sure there was any live cultures, most likely due to temp I assume.I will try again in a few months.