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This Bulgarian yoghurt starterculture - made by the former state dairy factory of Bulgaria, makes authentic Bulgarian yoghurt (kiselo mlyako) with a classic Bulgarian yoghurt flavor, thickness, acidity and aroma. - Greek yoghurt is a well known delicious, rich yet fresh thermophilic yoghurt type. By letting it drain after making it, it gets wonderfully thick. Optionally you can even add cream or skimmed milk powder in the preparation for extra thickness.
- Sale! Matsoni is a mesophilic yoghurt with a somewhat thin, custard-like texture with notes of honey. For a mesophilic yoghurt, it is relatively acidic, but as a whole still quite mild.
- Sale! Skyr is an Icelandic dairy product. It has the consistency of a thick, almost curd like yogurt, but a milder flavor.
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This freeze-dried kefir starter produces a very thick and creamy kefir of exceptional quality with a unique soft taste, creamy texture and full aroma. Without the hassle of keeping the grains alive. - Viili is a delicious Finnish mild yoghurt that is characterized by a viscose, gel-like, ropey structure. The yogurt probably originated somewhere between the 13th and 19th centuries from the older Swedish - still available - filbunke.
- Sale! Make your own vegan soy yogurt at home with this freeze-dried yogurt starter. With the last tablespoon of your soy yogurt you can make new yogurt up to five times!
- Make your own quarck/cottage cheese at home with this freeze-dried cottage cheese starter. Everything is in it, so no additional rennet is needed.
- Making your own dairy is infinitely tastier and more fun than buying it in the store. Make your own bifidus yoghurt at home with this freeze-dried bifidus yoghurt starter.
- Sale! Make your own vegan milkkefir at home with this freeze-dried kefir starter. With the last tablespoon of your kefir, you can make new kefir up to five times!
- Sale! Making your own dairy is infinitely tastier and more fun than buying it in the store. Make your own yogurt at home with this freeze-dried yogurt starter.
- Sale! Beijing yoghurt is popular in China and North Vietnam. The bacteria used to produce Beijing yoghurt originally come from sweet fermented rice.
