Do I need a yogurt maker?
Yes, or any other device that keeps a steady 40–45°C (104–113°F) for the entire incubation: an electric yogurt maker, an Instant Pot on its yogurt setting, or a well-insulated container. Electric yogurt makers are the easiest because they hold the temperature for you; with other setups, check now and then with a thermometer that it stays steady. The timings are the same in any of them: 12–16 hours for the first batch from a sachet, 3–6 hours for batches made with your ready yogurt.
What if my first batch doesn't set?
Just email us. We'll refund the first sachet you used and help you get the next batch right. It nearly always comes down to the temperature or the milk, and both are easy to fix.
Can I keep reusing my yogurt?
Yes. Save three tablespoons from each fresh batch and use them to start your next litre. Batches made with your ready yogurt take just 3–6 hours (the first batch from a sachet takes 12–16 hours), as long as your device keeps the temperature stable. If setting starts to slow down, or the smell or texture changes, it's time to open a fresh sachet.
What's the difference between Bulgarian and Balkan Style?
Both use L. bulgaricus and S. thermophilus, in different ratios. Bulgarian gives a slightly tarter, full-bodied yogurt; Balkan Style is a little milder.
How do I make it tangier?
Let it ferment a little longer before chilling, and use whole milk for the fullest body. Stop once it has a firm set, though: very long incubation mainly makes it sour and can separate the whey.
Can I use plant-based milk?
You can. Soy and cashew milk both work, but expect a softer set than dairy and a little more variation from batch to batch. Pick a milk without preservatives, warm it gently rather than boiling it, and expect reculturing to be less reliable than with dairy (more on choosing milk). One thing to know: the starter contains traces of milk and lactose, so it isn't vegan or dairy-free.
Which cultures does it contain?
Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus. The same culture names are printed on every pack and listed in the specifications above.
What's the CFU count?
Here's the interesting part: the bacteria in the sachet are just the beginning. Once they meet warm milk they multiply, so the count in your finished yogurt depends far more on your milk, temperature and timing than on the sachet itself. Want to dig deeper? Read how many bacteria you get from probiotic foods and why pH matters more than time. For product-specific figures, email us with the best-before date on your pack and we'll help.
