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Make thick, tangy acidophilus yogurt at home, or strain it Greek-style. Heat the milk → Add a sachet → Enjoy it tomorrow Our Acidophilus starter adds L. acidophilus to the classic yogurt cultures L. bulgaricus and S. thermophilus, for a naturally thick yogurt with a bold, tart flavour. Stir one sachet into a litre of warm milk and keep it at a steady 40–45°C (104–113°F) for the whole incubation. Your first batch, made with a sachet and milk, takes 12–16 hours in a yogurt maker or any device that keeps the temperature stable: start it in the evening and it's ready the next day. After that, start each batch with a few spoonfuls of your ready yogurt and it takes just 3–6 hours at the same steady temperature. 📦 12 individually sealed freeze-dried sachets, about 12 litres to start with ⏱️ First batch (sachet + milk): 12–16 hours · Later batches (your ready yogurt + milk): 3–6 hours 🥄 Naturally thick with a bold, tart flavour 🔌 Works in a yogurt maker, an Instant Pot, or any device that keeps a steady 40–45°C (104–113°F) for the entire incubation 🔁 Keep going: reculture from your own yogurt, batch after batch ✅ Just add milk: no sugar, flavourings or thickeners needed 🇪🇺 Made in the EU 💡 Love it extra creamy? Strain your finished yogurt through a cheesecloth for a rich, Greek-style finish. 🎁 Save with a bundle: try Acidophilus alongside three other starters in our Discovery Set, or stock up with the Stock-Up Bundle (L. reuteri, Nordic Style and Acidophilus), both for less than buying the packs separately. 🛒 Also available: 3-pack, 5-pack. Browse all Acidophilus starter packs. 🎥 New to yogurt making? Watch how to make yogurt at home with a freeze-dried starter, or browse all our videos on YouTube.

Make thick, tangy acidophilus yogurt at home, or strain it Greek-style. Heat the milk → Add a sachet → Enjoy it tomorrow Our Acidophilus starter adds L. acidophilus to the classic yogurt cultures L. bulgaricus and S. thermophilus, for a naturally thick yogurt with a bold, tart flavour. Stir one sachet into a litre of warm milk and keep it at a steady 40–45°C (104–113°F) for the whole incubation. Your first batch, made with a sachet and milk, takes 12–16 hours in a yogurt maker or any device that keeps the temperature stable: start it in the evening and it's ready the next day. After that, start each batch with a few spoonfuls of your ready yogurt and it takes just 3–6 hours at the same steady temperature. 📦 3 individually sealed freeze-dried sachets, about 3 litres to start with ⏱️ First batch (sachet + milk): 12–16 hours · Later batches (your ready yogurt + milk): 3–6 hours 🥄 Naturally thick with a bold, tart flavour 🔌 Works in a yogurt maker, an Instant Pot, or any device that keeps a steady 40–45°C (104–113°F) for the entire incubation 🔁 Keep going: reculture from your own yogurt, batch after batch ✅ Just add milk: no sugar, flavourings or thickeners needed 🇪🇺 Made in the EU 💡 Love it extra creamy? Strain your finished yogurt through a cheesecloth for a rich, Greek-style finish. 🎁 Save with a bundle: try Acidophilus alongside three other starters in our Discovery Set, or stock up with the Stock-Up Bundle (L. reuteri, Nordic Style and Acidophilus), both for less than buying the packs separately. 🛒 Also available: 5-pack, 12-pack. Browse all Acidophilus starter packs. 🎥 New to yogurt making? Watch how to make yogurt at home with a freeze-dried starter, or browse all our videos on YouTube.

Make thick, tangy acidophilus yogurt at home, or strain it Greek-style. Heat the milk → Add a sachet → Enjoy it tomorrow Our Acidophilus starter adds L. acidophilus to the classic yogurt cultures L. bulgaricus and S. thermophilus, for a naturally thick yogurt with a bold, tart flavour. Stir one sachet into a litre of warm milk and keep it at a steady 40–45°C (104–113°F) for the whole incubation. Your first batch, made with a sachet and milk, takes 12–16 hours in a yogurt maker or any device that keeps the temperature stable: start it in the evening and it's ready the next day. After that, start each batch with a few spoonfuls of your ready yogurt and it takes just 3–6 hours at the same steady temperature. 📦 5 individually sealed freeze-dried sachets, about 5 litres to start with ⏱️ First batch (sachet + milk): 12–16 hours · Later batches (your ready yogurt + milk): 3–6 hours 🥄 Naturally thick with a bold, tart flavour 🔌 Works in a yogurt maker, an Instant Pot, or any device that keeps a steady 40–45°C (104–113°F) for the entire incubation 🔁 Keep going: reculture from your own yogurt, batch after batch ✅ Just add milk: no sugar, flavourings or thickeners needed 🇪🇺 Made in the EU 💡 Love it extra creamy? Strain your finished yogurt through a cheesecloth for a rich, Greek-style finish. 🎁 Save with a bundle: try Acidophilus alongside three other starters in our Discovery Set, or stock up with the Stock-Up Bundle (L. reuteri, Nordic Style and Acidophilus), both for less than buying the packs separately. 🛒 Also available: 3-pack, 12-pack. Browse all Acidophilus starter packs. 🎥 New to yogurt making? Watch how to make yogurt at home with a freeze-dried starter, or browse all our videos on YouTube.

Make thick, creamy Balkan-style yogurt at home, with a gentle tang. Heat the milk → Add a sachet → Enjoy it tomorrow Our Balkan Style starter uses the two classic yogurt cultures, L. bulgaricus and S. thermophilus, in a ratio that gives a slightly milder yogurt than our Bulgarian starter: thick, creamy and gently tangy, like the yogurt enjoyed every day across the Balkans. Stir one sachet into a litre of warm milk and keep it at a steady 40–45°C (104–113°F) for the whole incubation. Your first batch, made with a sachet and milk, takes 12–16 hours in a yogurt maker or any device that keeps the temperature stable: start it in the evening and it's ready the next day. After that, start each batch with a few spoonfuls of your ready yogurt and it takes just 3–6 hours at the same steady temperature. 📦 10 individually sealed freeze-dried sachets, about 10 litres to start with ⏱️ First batch (sachet + milk): 12–16 hours · Later batches (your ready yogurt + milk): 3–6 hours 🥄 Thick, creamy and mildly tangy, a little milder than Bulgarian yogurt 🔌 Works in a yogurt maker, an Instant Pot, or any device that keeps a steady 40–45°C (104–113°F) for the entire incubation 🔁 Keep going: reculture from your own yogurt, batch after batch ✅ Just add milk: no sugar, flavourings or thickeners needed 🇪🇺 Made in the EU 💡 Same two cultures as our Bulgarian starter, in a different ratio: choose Balkan for a milder taste, Bulgarian for more tang. 🎁 Never run out: choose Subscribe & Save above to get a large pack every 3 months at 10% off, with no minimum term. 🛒 Also available: 3-pack, 5-pack, packs of 3, 5, 10 or 12. Browse all Balkan Style starter packs. 🎥 New to yogurt making? Watch how to make yogurt at home with a freeze-dried starter, or browse all our videos on YouTube.

Make thick, creamy Balkan-style yogurt at home, with a gentle tang. Heat the milk → Add a sachet → Enjoy it tomorrow Our Balkan Style starter uses the two classic yogurt cultures, L. bulgaricus and S. thermophilus, in a ratio that gives a slightly milder yogurt than our Bulgarian starter: thick, creamy and gently tangy, like the yogurt enjoyed every day across the Balkans. Stir one sachet into a litre of warm milk and keep it at a steady 40–45°C (104–113°F) for the whole incubation. Your first batch, made with a sachet and milk, takes 12–16 hours in a yogurt maker or any device that keeps the temperature stable: start it in the evening and it's ready the next day. After that, start each batch with a few spoonfuls of your ready yogurt and it takes just 3–6 hours at the same steady temperature. 📦 5 individually sealed freeze-dried sachets, about 5 litres to start with ⏱️ First batch (sachet + milk): 12–16 hours · Later batches (your ready yogurt + milk): 3–6 hours 🥄 Thick, creamy and mildly tangy, a little milder than Bulgarian yogurt 🔌 Works in a yogurt maker, an Instant Pot, or any device that keeps a steady 40–45°C (104–113°F) for the entire incubation 🔁 Keep going: reculture from your own yogurt, batch after batch ✅ Just add milk: no sugar, flavourings or thickeners needed 🇪🇺 Made in the EU 💡 Same two cultures as our Bulgarian starter, in a different ratio: choose Balkan for a milder taste, Bulgarian for more tang. 🎁 Make it a habit: choose Subscribe & Save above for 10% off every delivery, or step up to a bigger pack for the best price per sachet. 🛒 Also available: 3-pack, 10-pack, packs of 3, 5, 10 or 12. Browse all Balkan Style starter packs. 🎥 New to yogurt making? Watch how to make yogurt at home with a freeze-dried starter, or browse all our videos on YouTube.

Make thick, creamy Balkan-style yogurt at home, with a gentle tang. Heat the milk → Add a sachet → Enjoy it tomorrow Our Balkan Style starter uses the two classic yogurt cultures, L. bulgaricus and S. thermophilus, in a ratio that gives a slightly milder yogurt than our Bulgarian starter: thick, creamy and gently tangy, like the yogurt enjoyed every day across the Balkans. Stir one sachet into a litre of warm milk and keep it at a steady 40–45°C (104–113°F) for the whole incubation. Your first batch, made with a sachet and milk, takes 12–16 hours in a yogurt maker or any device that keeps the temperature stable: start it in the evening and it's ready the next day. After that, start each batch with a few spoonfuls of your ready yogurt and it takes just 3–6 hours at the same steady temperature. 📦 Choose a pack of 3, 5, 10 or 12 individually sealed freeze-dried sachets, 1 litre each ⏱️ First batch (sachet + milk): 12–16 hours · Later batches (your ready yogurt + milk): 3–6 hours 🥄 Thick, creamy and mildly tangy, a little milder than Bulgarian yogurt 🔌 Works in a yogurt maker, an Instant Pot, or any device that keeps a steady 40–45°C (104–113°F) for the entire incubation 🔁 Keep going: reculture from your own yogurt, batch after batch ✅ Just add milk: no sugar, flavourings or thickeners needed 🇪🇺 Made in the EU 💡 Same two cultures as our Bulgarian starter, in a different ratio: choose Balkan for a milder taste, Bulgarian for more tang. 🎁 Never run out: choose Subscribe & Save above to get a large pack every 3 months at 10% off, with no minimum term. 🛒 Pick your pack size above, or see the separate 3-pack, 5-pack, 10-pack. 🎥 New to yogurt making? Watch how to make yogurt at home with a freeze-dried starter, or browse all our videos on YouTube.

Make extra-mild, creamy milk kefir at home, perfect on its own or in smoothies. Heat the milk → Add a sachet → Enjoy it tomorrow This kefir starter leaves out L. bulgaricus, so your kefir stays very mild and creamy even after several batches. It still combines lactic bacteria with kefir yeasts for that authentic kefir character. Stir one sachet into a litre of warm milk and keep it at a steady 40–45°C (104–113°F) for the whole incubation. Your first batch, made with a sachet and milk, takes 12–16 hours in a yogurt maker or any device that keeps the temperature stable: start it in the evening and it's ready the next day. After that, start each batch with a few spoonfuls of your ready kefir and it takes just 3–6 hours at the same steady temperature. No yogurt maker? Kefir also cultures at room temperature: it just takes longer, usually 24–48 hours for the first batch and up to several days in the colder months, and gives a pourable, drinkable kefir. 📦 12 individually sealed freeze-dried sachets, about 12 litres to start with ⏱️ First batch (sachet + milk): 12–16 hours · Later batches (your ready kefir + milk): 3–6 hours 🍶 Extra mild and creamy, and it stays mild batch after batch 🌡️ Works in a yogurt maker or any device that keeps a steady 40–45°C (104–113°F) for the entire incubation, or slowly at room temperature 🔁 Keep going: reculture from your own kefir, batch after batch ✅ Just add milk: no sugar, flavourings or thickeners needed 🇪🇺 Made in the EU 💡 No L. bulgaricus in this blend, which is why it tastes so gentle. Prefer more tang? Try our classic Kefir Starter. 🎁 Never run out: choose Subscribe & Save above to get a large pack every 3 months at 10% off, with no minimum term. 🛒 Also available: 3-pack, 5-pack. Browse all mild kefir starter packs. 🎥 New to kefir? Watch how to make kefir at home with a freeze-dried starter, or browse all our videos on YouTube.