Makes excellent, flavourful traditional yogurt quickly, simply and reliably. I am having excellent results with whole milk - the yogurt is nicely set and very tasty.

Very satisfied.

I love the tart flavor of this culture after a 24 hour yogurt setting in my InstaPot with raw whole milk. Add a couple of tablespoons of organic beef gelatin powder in the initial heat up and walk away. Great probiotics for the intestinal tract.

I contacted the seller and checked the kosher certification. It is Kosher OK (circle K). The seller told me that they are using a bulk product with Kosher OK and repackage it without adding anything. It is important to know for those who keep kosher.
The taste is indeed tarty. I made I pint of yogurt, I put just a bit of the culture , in the edge of the 1/4 tsp, it had to be 1/32 of the tea spoon. In whole milk without adding any cream. For 8 hours in 105 F. The yogurt is thick and creamy. I recommend!

This is a starter culture for Bulgarian yoghurt

This tiny container only holds 1 tsp (5 ml) of yoghurt starter don't let that bother you. You only need to add 1/16 teaspoon of this powder to 1/2 gallon of warm (110-116 Fahrenheit) warm milk and keep warm 9-12 hours

It has s said that Bulgarian yoghurt has more probiotics than regular yoghurt.

By now you're thinking this will make 8 gallons of yoghurt. If you use the starter every time that is correct. BUT if you put a tablespoon of yoghurt in each cell of an ice cube tray rack yoghurt ice cube will make a half gallon of warm milk into yoghurt. This means you could be making yoghurt for a year or two if you keep the yoghurt starter in the freezer

Lastly you're thinking how am I going to measure only 1/16 teaspoon of starter.

What I did was get some tiny spoons toe measuring the pure stevia concentrate (called a smidge)

Those tiny spoons are 1/32 of a teaspoon. So two smidges will make 1/2 gallon of yoghurt..

I even took a Jinan's cut the smidge spoon short so Itvfits inside the container

I had no issues with this. Flavor is good, with a nice tang without being too sour. I've made it in dairy and non-dairy milks and both exceeded expectations!