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 cultured milk.
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 cultured milk?
Yes. Save three tablespoons from each fresh batch and use them to start your next litre. Batches made with your ready cultured milk 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 can I make with it?
A mild, creamy Nordic-style cultured milk, filmjölk and buttermilk from milk; thick skyr by straining a finished batch; and crème fraîche or sour cream by culturing cream.
Can I make later batches at room temperature?
Yes. Make the first batch from the sachet at the steady yogurt-maker temperature. After that you can culture batches at a lower temperature, closer to room temperature: it takes longer and gives a milder, more pourable result.
Can I use plant-based milk?
Whole dairy milk works best. For crème fraîche and sour cream, culture cream instead of milk. The starter contains traces of milk and lactose, so it isn't vegan or dairy-free.
Which cultures does it contain?
Streptococcus thermophilus, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis. 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 cultured milk 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.
