---
product_id: 48186217
title: "Yogurt Starter Cultures - Pack of 10 Freeze Dried Sachets For Plain Yogurt"
brand: "npselection"
price: "₨471"
currency: SCR
in_stock: true
reviews_count: 11
category: "Np Selection"
url: https://www.desertcart.sc/products/48186217-yogurt-starter-cultures-pack-of-10-freeze-dried-sachets-plain
store_origin: SC
region: Seychelles
---

# 1B live cultures Freeze-dried freshness Bulgarian strain Yogurt Starter Cultures - Pack of 10 Freeze Dried Sachets For Plain Yogurt

**Brand:** npselection
**Price:** ₨471
**Availability:** ✅ In Stock

## Summary

> 🥛 Craft Your Culture: Where Tradition Meets Taste!

## Quick Answers

- **What is this?** Yogurt Starter Cultures - Pack of 10 Freeze Dried Sachets For Plain Yogurt by npselection
- **How much does it cost?** ₨471 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.sc](https://www.desertcart.sc/products/48186217-yogurt-starter-cultures-pack-of-10-freeze-dried-sachets-plain)

## Best For

- npselection enthusiasts

## Why This Product

- Trusted npselection brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Guaranteed Freshness:** Enjoy yogurt that's as lively as you are.
- • **Authentic Bulgarian Flavor:** Experience the taste of tradition in your kitchen.
- • **10 Sachets for Endless Creativity:** Unleash your inner yogurt artisan!
- • **Craft Your Own Probiotic Powerhouse:** Elevate your gut health with every batch!
- • **No Preservatives, Just Pure Goodness:** Say goodbye to additives and hello to health!

## Overview

This pack of 10 freeze-dried yogurt starter sachets features the renowned Lactobacillus Bulgaricus and Streptococcus Thermophilus strains, ensuring a rich source of live cultures for homemade yogurt. With no preservatives or additives, each sachet guarantees a fresh, probiotic-rich yogurt experience reminiscent of traditional Bulgarian recipes. Perfect for health-conscious individuals looking to enhance their gut health and culinary skills!

## Description

Product description Ingredients: Lactobacillus Bulgaricus, Streptococcus Thermophilus. The pack contains 10 sachets (1 gram each for 1 liter milk) The yoghurt increases the amount of good bacteria in the GI tract. Supports the functioning of the gastro-intestinal tract; Has a positive effect on the immune system and thus helps the body to resist infections; For general health and energy; Producer: "Lactina" Ltd., Bulgaria. Exp. Date Homeland of yogurt is Bulgaria. It was there , the Bulgarian bacillus was discovered, which has unique properties. Bulgarian bacillus is an active producer of lactic acid, which, in turn, has a suppressive effect on pathogens, thus helping the body to more actively fight infections. At the same time it develops during fermentation a number of vitamins, amino acids, trace elements and biologically active substances. Instructions: 1. Boil the 1 liter milk, cool to 43-44° C . 2. Pour 1 sachet (1gram) of starter culture. 3. Mix well 3-4 minutes. 4. Allow it stand for 8-12 hours by still keeping the temperature of 43-44 °C (put in thermos or use Yogurt Maker). After that cool down the yoghurt in the fridge for few hours. Then the milk is ready for use. In case you use yoghurt maker follow the applied instructions. Consume in the the next 2-3 days (72 hours) Recommended Daily Allowance: No limits in the consumption. Suitable for adults and children over one year of age. Storage conditions: Keep in a cool place in the refrigerator. Directions 1. Boil the 1 liter milk, cool to 43-44° C. 2. Pour 1 sachet (1gram) of starter culture. 3. Mix well 3-4 minutes. 4. Allow it stand for 8-12 hours by still keeping the temperature of 43-44 °C. After that cool down the yoghurt in the fridge for few hours. Then the milk is ready for use. P.when('A').execute(function(A) { A.on('a:expander:toggle_description:toggle:collapse', function(data) { window.scroll(0, data.expander.$expander[0].offsetTop-100); }); }); Safety Warning Store cool after opening. May contain allergens. See more

Review: Excellent natural yogurt - Makes excellent thick natural yogurt - see the photo. We make ours in an Instant Pot with the yogurt maker accessory - a trivet and five containers with lids. Any extra goes into snap lid pots that go on top of the first layer. We are now on our second batch, the first batch did 10+ "generations" over a period of two months. We have found the first generation started from the powder is very thin, more like a yogurt drink. Starting the second batch with the most liquid pot of the previous batch produces a nice firm yogurt, as in the photo. I guess this is because there is a greater density of bacteria than in the original powdered starter. Subsequent generations are started with two tablespoons of yogurt in 2 pints of standard homogenised milk. We have made yogurt with skimmed UHT milk, helped along with couple tablespoons of powdered milk as a low fat alternative. The results were as good as whole milk. Our method. 1 Heat milk to just short of boiling. Various reasons are given for this, the most likely is it breaks down the lactose. We also do this with UHT as that is only flash heat treated. Kills the bugs but not long enough to effect the lactose. Allow milk to cool. We stick it in a bowl of water to accelerate the process. 2 Preheat Instant Pot whilst the milk is cooling. Allow starter to get closer to room temperature if you can. 3 When the milk is between 43C and 46C thoroughly mix/whisk in 2 tablespoons of starter, or sachet of powder if a new batch. 4 Transfer into pots, load the Instant Pot and 'cook' for 10 hours. At 10 hours, rather than 8, a thicker slightly tart yogurt emerges. 5 Keeps for at least a week in the fridge.
Review: Soya yogurt at last! - I've been playing around with various brands of soya milk & live yogurt as starters both dairy & dairy free with success rates that varied from straight-down-the-sink to Ok-ish. Although this isn't dairy free it had good reviews so decided it would be worth giving it a try. So glad I did. I followed the advice that came from the email I received following my purchase and got lovely thick, delicious soya yogurt. It remains to be seen whether the dairy in it affects me. Here's what I did: 1. Sterilised my yogurt maker. I use my Instant Pot electric pressure cooker but would expect the same results from any yogurt maker. 2.1 litre of soya milk from Holland & Barrett - just water & soya beans. 3. Took out about 200ml & added 1 level tablespoon of Agar Agar & brought it to the boil 4. Added it back to the rest of the milk. 5. Stirred in 1 level tablespoon of sugar (because it's soya milk so not enough sugats that tip was new to me). 6. Stirred in the yogurt starter. 7. Left it to cook overnight for about 12 hours on the yogurt setting. 8. Opened it up & was amazed that I could tip the bowl on its side without the set yogurt falling out. 9. Tip it into a catering size coffee filter, the type that looks like a giant cupcake case - 250ml across when opened up. I have it sitting in a kitchen sieve over a deep bowl. 10. Allow it to drip for 1.5 hours in the fridge. 11. Used my stick blender to smooth out the texture as it looked a bit curdy (though tasted great) & added a tablespoon of the whey back in to get the right consistency. 12. Transfer into little pots and refrigerate. 13. Enjoy with some frozen berries on top. I was amazed how good this yogurt tasted because the milk I started with certainly didn't taste nice. The tablespoon of sugar helped of course though I will try it with 1/2 a tablespoon next time & also miss out the Agar Agar as I'm not sure the yogurt needed it (previous batches using live yogurt as a starter definately did as they came out very thin). I can't seem to be able to add photos to this review for some reason but I'll take photos at each stage next time I make yogurt and post them here.

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B00DTJYQZ4 |
| Additives | Lactobacillus Bulgaricus, Streptococcus Thermophilus |
| Age Range Description | 1 year and above |
| Best Sellers Rank | 30,961 in Grocery ( See Top 100 in Grocery ) 12 in Kefir Yoghurt |
| Brand | NPSelection |
| Country of origin | Bulgaria |
| Customer Reviews | 4.0 4.0 out of 5 stars (1,367) |
| Date First Available | 7 July 2013 |
| Item model number | New_SML |
| Package Information | Bag |
| Product Dimensions | 8 x 2.3 x 8.5 cm; 1 g |
| Serving Recommendation | 1/2 cup |
| Serving Size | 1 cups |
| Speciality | Freeze Dried |
| Storage Instructions | Kept in a cool place in the refrigerator |
| Units | 10 Count |

## Product Details

- **Brand:** NPSelection
- **Flavour:** plain yogurt
- **Item weight:** 1 Grams
- **Number of items:** 10
- **Package information:** Bag
- **Package weight:** 0.03 Kilograms
- **Shelf life:** 72 Hours
- **Special ingredients:** Lactobacillus Bulgaricus, Streptococcus Thermophilus
- **Speciality:** Freeze Dried
- **Unit count:** 10 Count

## Images

![Yogurt Starter Cultures - Pack of 10 Freeze Dried Sachets For Plain Yogurt - Image 1](https://m.media-amazon.com/images/I/61r2ov92jkL.jpg)

## Questions & Answers

**Q: Please explain how i use this product as it was received with no instructions**
A: Just mix it with UHT milk at room temperature - one sachet to one litre milk - divide the mixture between the yoghurt glasses, and follow the instructions of your yoghurt maker. I add a cup of powdered milk to mine to give a thicker yoghurt - and 14 hours in the yoghurt maker.

**Q: Can I keep the yogurt made with it for 7 days?**
A: Dear Pauline,
Thank you for your question.
The recommendation of the manufacturer is to use the yogurt in the next 2-3 days (72 hours).

Best Regards,
E-Trading team

**Q: First time user of lactina yoghurt culture. been in maker for 8 hrs it looks exactly as i put it in the machine - milk .other products better**
A: I use full fat milk. Allow to cool after boiling. Add culture and shake. Put in "easy yo" thermos flask for 24hrs (with boiling water as per easy yo instructions). Perfect. Not had a failure.

**Q: Where should this product (the box) be store once used the first time? Is it supposed to be in a dry and dark place? Thanks**
A: Yes, exactly for a very very long time or at least up the best before date. You also can store it in the freezer for the next 10 years and beyond.

## Customer Reviews

### ⭐⭐⭐⭐⭐ Excellent natural yogurt
*by R***T on 13 May 2020*

Makes excellent thick natural yogurt - see the photo. We make ours in an Instant Pot with the yogurt maker accessory - a trivet and five containers with lids. Any extra goes into snap lid pots that go on top of the first layer. We are now on our second batch, the first batch did 10+ "generations" over a period of two months. We have found the first generation started from the powder is very thin, more like a yogurt drink. Starting the second batch with the most liquid pot of the previous batch produces a nice firm yogurt, as in the photo. I guess this is because there is a greater density of bacteria than in the original powdered starter. Subsequent generations are started with two tablespoons of yogurt in 2 pints of standard homogenised milk. We have made yogurt with skimmed UHT milk, helped along with couple tablespoons of powdered milk as a low fat alternative. The results were as good as whole milk. Our method. 1 Heat milk to just short of boiling. Various reasons are given for this, the most likely is it breaks down the lactose. We also do this with UHT as that is only flash heat treated. Kills the bugs but not long enough to effect the lactose. Allow milk to cool. We stick it in a bowl of water to accelerate the process. 2 Preheat Instant Pot whilst the milk is cooling. Allow starter to get closer to room temperature if you can. 3 When the milk is between 43C and 46C thoroughly mix/whisk in 2 tablespoons of starter, or sachet of powder if a new batch. 4 Transfer into pots, load the Instant Pot and 'cook' for 10 hours. At 10 hours, rather than 8, a thicker slightly tart yogurt emerges. 5 Keeps for at least a week in the fridge.

### ⭐⭐⭐⭐⭐ Soya yogurt at last!
*by G***H on 18 February 2017*

I've been playing around with various brands of soya milk & live yogurt as starters both dairy & dairy free with success rates that varied from straight-down-the-sink to Ok-ish. Although this isn't dairy free it had good reviews so decided it would be worth giving it a try. So glad I did. I followed the advice that came from the email I received following my purchase and got lovely thick, delicious soya yogurt. It remains to be seen whether the dairy in it affects me. Here's what I did: 1. Sterilised my yogurt maker. I use my Instant Pot electric pressure cooker but would expect the same results from any yogurt maker. 2.1 litre of soya milk from Holland & Barrett - just water & soya beans. 3. Took out about 200ml & added 1 level tablespoon of Agar Agar & brought it to the boil 4. Added it back to the rest of the milk. 5. Stirred in 1 level tablespoon of sugar (because it's soya milk so not enough sugats that tip was new to me). 6. Stirred in the yogurt starter. 7. Left it to cook overnight for about 12 hours on the yogurt setting. 8. Opened it up & was amazed that I could tip the bowl on its side without the set yogurt falling out. 9. Tip it into a catering size coffee filter, the type that looks like a giant cupcake case - 250ml across when opened up. I have it sitting in a kitchen sieve over a deep bowl. 10. Allow it to drip for 1.5 hours in the fridge. 11. Used my stick blender to smooth out the texture as it looked a bit curdy (though tasted great) & added a tablespoon of the whey back in to get the right consistency. 12. Transfer into little pots and refrigerate. 13. Enjoy with some frozen berries on top. I was amazed how good this yogurt tasted because the milk I started with certainly didn't taste nice. The tablespoon of sugar helped of course though I will try it with 1/2 a tablespoon next time & also miss out the Agar Agar as I'm not sure the yogurt needed it (previous batches using live yogurt as a starter definately did as they came out very thin). I can't seem to be able to add photos to this review for some reason but I'll take photos at each stage next time I make yogurt and post them here.

### ⭐⭐⭐⭐ Superb yogurt - with EasiYo maker
*by R***K on 21 September 2016*

This is my first purchase of a yogurt starter culture and I am getting excellent results having prevoiusly been buying the EasiYo sachets. With an EasiYo maker I put 125g of dried skimmed milk powder and the culture into the container, add water to 700ml level, stir very well with a fork (shaking at this point would just fill the remaining space with bubbles), then top up with more water, put the lid on and shake well. Put in the EasiYo for 13-15hrs. The first batch is OK but even better are the next batches - 125g of milk powder and 2 dessert spoons of the previous batch. Super thick and the best taste ever! I take it to 5 generations before using a new starter. Now I have gorgeous live yogurt every day. I have found 2 of these starters did not perform so well and I don't think it was anything I did differently so the quality varies a little. But still I am very happy and will order again.

## Frequently Bought Together

- Yogurt Starter Cultures - Pack of 10 Freeze Dried Sachets For Plain Yogurt
- Lakeland Multi Yoghurt and Soft Cheese Maker Recipes Included
- Yoghurt Thermometer - 150mm Includes Protective Case With Recommended Zones

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*Product available on Desertcart Seychelles*
*Store origin: SC*
*Last updated: 2026-02-16*