Yogurt Starter - Regular
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Manufacturer: Rolmex
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Binding: Misc.
Label: Rolmex
Manufacturer: Rolmex
Publisher: Rolmex
Studio: Rolmex
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Spotlight customer reviews:
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Customer Rating:
Summary: Good Product but very expensive
Comment: I make yogurt using starters at least weekly. Generally I buy Yogourmet. This product produces a yogurt that tastes creamier than the yogourmet I've only made 2 batches, so it's difficult to be scientifically certain because even a 5 degree change in the milk temp can affect creaminess.
This makes a delicious yogurt and so does Yogourmet. But the price of both is very high. You get 2 packets for your money (about $1.50 per batch of yogurt). Yogourmet gives you 10 packets (about $1.70 per batch). I buy the same Yogourmet at my local market for $3.59 -- or about 35¢ per batch.
Customer Rating:
Summary: Super easy and fantastic yogurt!!!!
Comment: This is a great, wonderful yogurt maker. It's so easy and the yogurt is delicious! HIGHLY recommend this product!!!
Customer Rating:
Summary: Our whole family just loves it!
Comment: When i got the starter and said that i'll be making yogurt at home (as it's really very beneficial for the whole body to have 1/2 cup of something like kefir or yogurt with live cultures 2-3 times a day) my husband said: "I'll prefer a storebought anyway!". I made yogurt using just whole milk and it turned out so great that i didn't even try adding powdered or condenced milk as i don't want to raise it's fat %.
What happened next? Next day my husband decided to try it and he liked it so much that now he reminds me to make a new batch and every time we have guests he offers it to them as a desert (he mixes yogurt with fruit preserves).
The main point in making yogurt is milk temperature - i cool milk to 105F before mixing and found that this temperature is ideal for my yogurt maker (Salton brand).
Customer Rating:
Summary: Very good product for reliable batches of homemade yogurt
Comment: Consistently delicious yogurt using this starter, July 11, 2004
Reviewer: Joanna Daneman (Middletown, DE USA) - See all my reviews
While it's true you can start yogurt from a previous batch of yogurt, or by using a scoop of grocery store plain yogurt, I find I get a more consistent product by using powdered culture. I never get that grainy, thin, off-putting batch that sometimes happens if your starter is too old or has been used through too many generations of batch-to-batch yogurt.
To use this dry culture, heat milk to just under boiling to kill any enzyme activity. Let cool to 87 degrees and mix a small amount of this milk with the culture to rehydrate it. Then mix the culture back in the cooled milk and pour into the yogurt maker (or keep warm in an oven with a pilot light overnight at about 80 degrees.) If you want thick yogurt, you should add a half cup of dried milk to the milk before you scald it.
Recommended if you make yogurt at home.
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Editorial Reviews:
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• Lets you make healthy yogurt at home
• With L. Bulgaricus, S.Thermophilus, & L. Acidophilus
• Contains NO hormones
• Enough starter to make 6 quarts of yogurt
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