Cultures for Health Heirloom Yogurt Starter Culture | 3 Packets Scandinavian Yogurt Starters: Matsoni, Piima, & Viili | Gluten Free, Non-GMO, Probiotic Yogurt | No Yogurt Maker Required

I read several negative comments about this yogurt, I was encouraged and put it to the test. The expiration date was without problems. I am a beginner in this type of bacteria. I've been making yogurt for a while, I use the one from the store. I decided to start with this type of yogurt, I love the idea that I will always have in reserve. HEIRLOOM YOGURT comes in four small envelopes, with the name and number for identification. It comes with a basic instruction manual. I decided to ferment all 4 Heirloom families together, in 4 cups of milk. Just by the photo I see a complete and good fermentation, the smell is very pleasant. I do not separate the whey because it helps me to have more quantity for the next fermentation, also the whey is full of bacteria, and it is protein. I started with the milk at 75° F, mix the 4 envelopes together, keep the yogurt in the microwave for 22 hours, with the exterior lights on low, so that the heat that is generated inside maintains a good temperature; low heat aids in optimal fermentation. I loved this fermentation. The first batch of yogurt has turned out very well and has a very pleasant taste. For the 4 starter cups I made, I used a gallon of whole milk, pasteurized (pasteurized milk that is double pasteurized doesn't work). I put it 24 hours to ferment; then separate a part of the yogurt to make it Greek (experiment) has been left with good flavor. I like it more liquid, what I do I return a little of the serum, so it is to my liking. I never throw away the serum, I take it with the collagen or give it other uses. I have left the other part of yogurt natural, with whey (yields more), I love adding natural fruit flavors. Without a doubt I recommend this brand of yogurt, the flavor is very rich and creamy. A delicious yogurt for the whole week. He believed that if someone has not worked for him, it must be because of the expiration date, or because of some minimal error. Yogurt to ferment needs a temperature no lower than 70 °, for this reason I put it in the microwave, with the outside light on. Another reason may be double pasteurized milk. Yogurt should never be put in milk at more than 110 F°, the bacteria are killed by the heat. Nor should it be put in very cold milk, it has to be exactly as the manual says. He created it is a matter of checking what mistake is being made, but that this yogurt works, IF IT WORKS. Greetings!

Update two months later. After my first review, CFH offered me a full refund but by then I’d found the tiny number on the tiny packet so I gave two of the starters a try. They were both terrible and so close to just being milk that was off. No tang, no aroma (other than old about to go bad milk) and thin. I followed the non heating method and when that failed, tried incubating in my instant pot. Still no. As an aside, I’ve been making yogurt for about 10 years and so feel pretty confident in writing this. Did it fail because I don’t correctly follow the instructions (the same instructions that are so limited without detail or tips)? Probably. BUT for $24, I expect a little more from this company. Now it’s too late for a return. Still not impressed —————— Why are these packets not labeled??? This is so unsatisfying. Seriously, just stamp them with something so I can tell the difference. I expect more from this company. Just label the stuff.

Make yogurt without another appliance to block the use of my kitchen counter? Worth at least a try, right? I tried all 4 varieties. 2 were very runny, but the Viili and the Matsoni thickened. We liked the flavor of the Matsoni better, so I think we will be making more of that than the others. It took up to the 4th generation to get the texture/thickness the way we like it. The taste has also improved. It's so easy. Use 1T of the old batch to make 1 cup of a new batch. Place in a room that stays between 70-77 F and wait 12 hours. It is done when it is at the consistency you like, so time may vary by an hour or two either way. I mix a batch before I leave for work, check it when I get home, then refrigerate it. Next morning, I eat it and prep the next batch. Best fresh yogurt ever. I can pick the milk (Organic Grass Fed Horizon Whole Milk with no Antibiotics or Hormones), add honey, fruit, and granola, and it's better than any store-bought brand out there. Customer service is also excellent. I had lots of questions about the 1st 2 batches. Give it a try. You might be surprised.

The envelope came with four unmarked packets. I contacted the company and got a quick reply with the following information, matching the packet numbers to the culture : Viili is 5200, Filmjolk is 5201, Matsoni is 5202, , and Piima is 5203. I began with Viili, and all I had was organic ultrapasteurized milk (which is not recommend), and set in in an area about 71 deg F. It took a long time -- a couple of days -- to set up. But it came out fine and it tastes very good. For the next batch, I will look for regular pasteurized milk, and hope for a quicker setup. Pleased with the results.

I really love these heirloom yogurts because they require very little preparation. There is no heating of milk to 180F and cooling it etc. It requires simply to add the start to a cup of milk, I use mason jars, and let it sit on the counter from anywhere 12-48 hours. Don't be discouraged like I was initially. If your yogurt seems runny let it sit longer. Also the initial culturing of the start doesn't always achieve the desired yogurt consistency. It does take a few batches to get the bacteria going at full capacity. I've made Matsoni and Viili so far! They are both uniquely delicious. Matsoni definitely has a sweet honey after note. Viili has a creamy after taste. Can't wait to try the 2 others. Also, these yogurts are not thick like the yogurt that you are used to at the store. They are au naturel. No thickeners, even natural ones, are added. If you want a thicker yogurt you can strain out some of the liquid with a cheese cloth or use a thickener. I prefer them as they are!

First I have to say the product description says you are getting four different heirloom yogurt starters but there were only 3 and a set of instructions. Like another reviewer had said none of the packages were labeled so you have no idea which yogurt is which. So I decided to make all 3 at once. Two I put in my yogurt maker and one in a small drinking glass. I check at 12 hours , they were water , I checked at 36 hours they were water I checked an hour later and they were completely set it was so weird how fast it happened after I had just checked . The one I had in a drinking glass was not in my yogurt maker it was in my China cabinet and it took about two hours longer. Two of the yogurts didn’t have flavor they were super bland but one was nice and tart with a slight sweet taste so I decided to make my second batch of yogurt from that one and it turned out nice as well. The texture of these yogurts are strange kind of gelatiness and not creamy . They are fun to make but I would not recommend them since you can’t know which yogurt is which and you don’t get everything they claim to have in the bag.

Have been using this culture for several months now. Using the Filmjölk and Viili cultures for now, making about one batch of 6 cups of each per week. The cultures work fine, and it only took like 2 batches to get up to speed. I followed the instructions exactly and watched the videos several times before getting started, which probably helped. I also make sure I use organic milk, not ultra-pasteurized, and I heat it to 160-180F and then cool it to room temperature before adding the culture from the previous batch, about 1 tablespoon of previous culture per cup. Heating the milk like this is not supposed to be necessary, but it ensures no competing bacteria in the milk, and since I get such good results, I will continue to do this. The filmjölk/viiili tastes just like what I am used to from home - I am Swedish and was missing filmjölk, which I grew up with, very much, could not find it here in the US. Now I have the real thing, and I could not be happier to have found this great product! Strongly recommend!

*** UPDATE*** STILL COMPLETE GARBAGE. I’VE NOW TRIED 8 OF THESE PACKAGES (including the sellers ,extra steps “to wake them up”) AND, IF THIS EVEN IS A CULTURE, THEY ARE VERY DEAD. JUST BUY A COMMON GREEK YOGURT CULTURE FOR 1/10TH THE PRICE. Complete garbage, First you learn after you receive it that each packet is meant for 8 oz of milk, making this “ypgurt” about $5 per cup. Most expensive I’ve ever bought or made. Worse this yeast is basically dead. I tried 3 times b/c sometimes yogurt just doesn’t work. I also added 2 packets to a single cup of milk and still just next to nothing. Maybe 4 packets per ounce might work for $20 per ounce yogurt but I’d just go with the standard greek yogurt culture sold everywhere for a fraction of the price of whatever this crap is supposed to be.. the company responded to this review offering a refund and then sent a replacement instead of a refund so I’ll update after trying the replacement.

Item did not work at all. Instructions were followed exactly and the milk never set.