Freshly Fermented – Meso Organic Certified Freeze Dried Yoghurt Starter Culture, Caspian

It has mostly been said. Ridiculously easy to make, no fussing for the right temperature. The yoghurt was thicker than I expected and sweeter too. I make a new batch every week and the quality is consistent. If you do want/need to eat yoghurt, you will love it. (Instructions online)

I love the flavour.It is so much nicer than shop bought yogurts and it never runs out!!!!

I've tried this several times, and only once got it to work (and that one gradually somehow changed and became inedible after about 8 recursions). Given that I've successfully cultured a number of other different yoghurts, I don't think it's my method that's at fault. As a general rule, thermophilic yoghurts (with yoghurt maker) seem to be easier, and also taste better.

Delighted to find some matsoni, which I had been wanting to try for a while. It arrived in dessicated form, and was successfully activated when added to whole milk. The instructions provided online were clear and easy to follow (although I did not boil the milk, as was recommended). The yoghurt takes c. 12-14 hours to ferment (500ml of whole milk at 22C, in an airing cupboard) and is very similar in consistency to short-chain viili (i.e. not the rope-like long-chain viili - rather like a gently set yoghurt). The taste is very mild, with just a very slight tang of sourness - so can be consumed as is, or will mix happily with anything (in my case, protein powder and frozen fruit).

It did smell like yoghurt at first, but became way too runny in the fridge. I "think" it's because the yoghurt was too close to the kefir on my counter (which I only realised after it had already been disposed of and I took a closer look at the website where the manual is).I'd say it's a bit on the expensive side for the amount of starter you get, but that's possibly be because of the variety.

Did not start so I tried kombucha but still no activity

Didn't produce good yogurt. very dissapointing. Followed the instruction proper and this isn't my first time with this product.

I'm already "brewing" kefir at home and fancied trying a room temperature yoghurt. BuyProbiotics have the best range I could find in the UK and I decided to try the Caspian Sea Yoghurt. It is delicious - possibly even nicer than shop bought yoghurt. It has a lovely thick smooth texture with a similar (but very slightly different) flavour to shop yoghurt.It is very easy to make - two dessert spoonfuls mixed into a cup of full cream milk and leave at room temperature (around 20C) for 24 hours. No heating of milk, or yoghurt maker required.If you fancy trying something different from standard yoghurt, then this is a good one to try. BuyProbiotics offer some other "room temperature" yoghurts to try too.