thermophilic

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.

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.

Skyr is an Icelandic dairy product. It has the consistency of a thick, almost curd like yogurt, but a milder flavor.

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.

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!

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.

Amasi yoghurt, sometimes also called Amasai, is a traditional fermented yoghurt from South Africa. It is viewed as somewhat similar to milk kefir, while others think it tastes like something between cottage cheese and yogurt.

Beijing yoghurt is popular in China and North Vietnam. The bacteria used to produce Beijing yoghurt originally come from sweet fermented rice.

Ayran is a creamy savory yoghurt drink, originally from Turkey. Enjoyed chilled and with ice, this is always served with meals at home and restaurants in Turkey. Make this yoghurt drink at home with this Ayran starter culture.

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.

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.

Rayeb (also spelled raieb, rayeb, raib, or elben raieb) is a traditional curdled yoghurt from North Africa that is often enjoyed during and after meals, particularly during Ramadan. Make it at home with our Rayeb starter culture. Enough for 5 liter.