It works as intended and I like it

Works Great. Using it China as here dairy products are very expensive (or non-existent). These are very easy to transport and store. I can tell a difference in my finished products when I use them.

I have used it for a year now to make Greek Yogurt. It if really good - turns out every time a wonderful Greek Yogurt. Very thick if you let it drain for a bit. It has a tang to it like the most expensive and the best of yogurts.

We are still having some health problems with yeast that this product has not helped; kind of lost on what to do about that, and thinking about looking at other starters -- but if you just want a really good yogurt - this stuff will do it.

It has three types of bacteria.

Looking up on wiikii two of three types of bacteria this culture starter has is D S Bulagaricus and Lactose. S Therophilus it says:

"Lactobacillus delbrueckii subsp. bulgaricus is commonly used alongside Streptococcus thermophilus[1] as a starter for making yogurt. The two species work in synergy, with L.d. bulgaricus producing amino acids from milk proteins, which are then used by S. thermophilus.[1] Both species produce lactic acid,[1] which gives yogurt its tart flavor and acts as a preservative. The resulting decrease in pH also partially coagulates the milk proteins, such as casein, resulting in yogurt's thickness.[2][3] While fermenting milk, L.d. bulgaricus produces acetaldehyde, one of the main yogurt aroma components.[3] Some strains of L.d. bulgaricus also produce bacteriocins,[4] which have been shown to kill undesired bacteria in vitro."

The third type of bacteria this culture has is Lactobacillus helveticus, and it not a bacteria for making yogurt.

According to Wii Kii though: " It is most commonly used in the production of American Swiss cheese and Emmental cheese, but is also sometimes used in making other styles of cheese, such as Cheddar, Parmesan, Romano, provolone, and mozzarella. The primary function of L. helveticus culture is to prevent bitterness and produce nutty flavors in the final cheese. "

I used these for making Italian cheeses at home. Mozzarella came out great. After my parm ages for a year or so, if I remember, I will come back and do an edit. So far so good though. Keep them in the freezer.

I have no clue this is for but I order you anyway during a drunken stupor