Any single yoghurt starter is a blend of different bacterial cultures as the Kefir starters contain yeast as well.
The easiest way is just to set your expectations first, for example: how thick or creamy your yoghurt should be? Milder or sourer in taste or what bacterial strain you wish to introduce?
From here it will be easy to choose for thick yoghurt – Bulgarian, Acidophilus, Balkan or Bifido starter.
For mild in taste yoghurt - Pure acidophilus, Balkan, Bifido or mild Kefir if the Kefir is your choice
For tart in taste - Acidophilus, Bulgarian or Kefir if Kefir is your choice
For a creamy texture and mild taste - Pure acidophilus and mild Kefir
For the bacterial strains – please check the back of the sachets to see the exact bacterial composition.
And please remember that the taste and texture can be additionally modulated by the milk chosen, temperature of incubation and recultivation, so any of the variables can be changed except the bacterial compositions.
Please wisely choose your whole milk and experiment freely with the yoghurt maker settings and inoculation time, to reach the result you are looking for.
For more info Visit our website, blog or forum when we have explained the differences in details
here: The differences between the starters…