’m nothing to do with the company, just a very very satisfied customer. This product, if you follow simple instructions/recipe, is the most amazing yoghurt culture. I’ve been re-culturing this three times a week for approx three months and the yoghurt gets better and better, and delivers between 3 and 6 litres of yoghurt a week. It’s thick, creamy and totally gorgeous. I culture in a Lakeland yoghurt maker. Every batch I make I immediately pour half a jam jar of yoghurt and pop it into the fridge to be the next culture then put the rest to strain in the fridge. After much trial and error I’ve perfected my recipe. I use whole( or semi) skimmed UHT milk as it means you don’t have to boil the milk. I originally used regular milk but found that the result was a bit inconsistent due to how I boiled and cooled the milk. I add 3/4 dessert spoons of powdered milk, one carton of UHT and the culture from the last batch. Stir and leave at 42 degrees for 8-12 hours. Longer you leave it the thicker it gets. I usually try for 12 hours. I then fill half a jamjar sample, label it with the date and put in the fridge To be the next culture. I then strain the remainder over night in the Fridge and wake up to almost a Soft cheese like yoghurt. I pop into a Kilner jar and then add back in some of the whey to give the consistency I want. The more whey I add back the more liquidy the yoghurt. Also the more you add back the more tangy the yoghurt becomes. It’s all about taste. If you work with this culture properly it will deliver again and again. I’ve had three cultures a week for over three months and drizzled with a bit of honey or with some fruit it’s the best yoghurt I’ve ever tasted.