A. We take great care to use only organic ingredients to perpetuate our starter cultures. More specifically, our yogurt starters contain live active cultures and organic milk.
Q.Which bacteria strains do your yogurt starters contain?
A. Our yogurt cultures contain the following live active bacteria:
Filmjölk: Lactococcus lactis and Leuconostoc mesenteroides
Matsoni: L. lactis subsp. Cremoris and Acetobacter orientalis
Piimä: S. lactis var. bollandicus and S. taette
Traditional Greek: L. Bulgaricus, S. Thermophilus
Bulgarian: L. Bulgaricus, S. Thermophilus
Q. Do you have a dairy/casein free yogurt starter?
A. At this time, all of our yogurt cultures contain dairy/casein. You can use our starter cultures to create soy or coconut milk yogurt but the starter will not perpetuate in those mediums. Therefore you would need to maintain a small amount of yogurt made with cow or goat milk to use as a starter culture to make soy or coconut milk (the ratio is 1 tablespoon starter culture yogurt to 1 cup soy or coconut milk).
Q.What is a room-temperature (counter-top) yogurt starter? How do they work?
A. As mesophilic yogurt cultures, our Viili, Filmjölk, Matsoni and Piimä varieties culture at room temperature. To make a batch of homemade yogurt, the yogurt culture is simply added to milk, stirred and then allowed to culture on the counter before being placed in the refrigerator. A small amount of the current batch of yogurt is then used to make the next batch and so on.
Customers wishing to use raw milk to make homemade yogurt will need to take additional steps to ensure a pure starter is maintained. Additional instructions concerning the use of raw milk will accompany each order.
Click here to view our room temperature (counter-top) yogurt culture instructions.
Q.Do I need to buy yogurt starter each time I make yogurt?
A. No! With proper care, our yogurt cultures are self perpetuating. You simply reserve a small amount of yogurt from a previous batch to make a new batch saving you lots of money over buying commercial products! Raw milk users, please see the special instructions included with your order to ensure that you maintain a pure starter culture.
Q. How many batches of yogurt can I make with each packet of yogurt starter?
A. Our yogurt staters are reusable cultures (aka mother culture) so with proper care, you can use one packet to make an unlimited amount of yogurt. A small amount from each batch of yogurt you make with the mother culture is used to make the next batch. Full instructions for using the yogurt culture and keeping it healthy will be included with your order and can be found here.
Q.What are the differences between the yogurts (e.g. taste, consistency, etc.)?
A.Click here to view a comparison of our various yogurt cultures.
Q. Which yogurt starter produces the thickest yogurt?
A. Thermophilic (heat loving) cultures will always produce thicker yogurt than will mesophilic (room temperature/counter-top) cultures. Therefore our Bulgarian and Greek starters will produce the thickest yogurt. Among our room temperature (counter-top) varieties, the Viili produces the thickest yogurt followed by the Matsoni and Filmjölk. The Piima culture, while technically a yogurt, produces more of a cultured beverage rather than a yogurt you would eat with a spoon.
See below for information on how to increase the thickness of your yogurt regardless of which starter culture you use.
Q.Are any of the yogurt varieties healthier than others?
A. Our yogurt cultures differ by geographic region of origin as well as containing different live active bacteria (see the product descriptions or information above for the specific strains of bacteria contained in each starter). We are unable to make any specific health claims concerning our yogurt cultures.
Q.Are any of your yogurt varieties SCD (Specific Carbohydrate Diet) compatible?
A. While we cannot make any specific health claims concerning our yogurt cultures we can offer information concerning the live bacteria strains contained in each starter culture (see above information or individual product description). Also, all of our starter cultures can be cultured for a longer period of time than the instructions indicate. For example, you can culture our yogurts for a full 24 hours if desired.
Q.What is the difference between CFH yogurt starter and yogurt starter from the health food store?
A.Click here for a comparison between our room temperature (counter-top) starter cultures and those found as health food stores.
The primary differences between the starter cultures found in health food stores and our Greek and Bulgarian yogurt varieties are 1) our starter cultures are natural, traditional yogurt starters, not manufactured and 2) our yogurt cultures are self perpetuating (a small amount of the yogurt from each batch is used to make the next batch)—no need to keep buying starter culture.
Q. What is the difference between room temperature yogurt starter and the crock pot method for making yogurt?
A. Click here for a comparison between our room temperature (counter-top) starter cultures and using a crock pot and commercial yogurt as a starter.
Q.Can I use goat milk to make yogurt?
A. Yes, our starters do work with goat milk however given that goat milk is generally much lower in fat than cow milk, goat milk yields a much thinner consistency and the resulting yogurt will likely need to be partially strained (see below) if it is to be eaten with a spoon.
An alternative option: Our Chevre culture makes a wonderful thick goat yogurt. While technically a cheese culture, a Chevre culture is a mesophilic (low-temperature) culture so you only heat the milk to 86 degrees (making it perfect for using with raw milk), add the culture and let it sit for 12 hours. At the end of the culturing period, you have a wonderful yogurt which can then be strained to make cheese. The only potential drawback is that the Chevre culture is not reusable but it is quite reasonably priced and does make a wonderfully thick goat yogurt (even if using raw milk). Click here to view our Chevre culture.
Q.Can I use alternative milks (e.g. soy, coconut, lactose-free, etc.) to make yogurt?
A. Yes, our yogurt cultures do work with soy, coconut and lactose-free milk however they do not perpetuate in these alternative milks beyond the first generation or two. Therefore, if you intend to use soy, coconut or lactose-free milk, you will need to maintain a yogurt culture using cow or goat milk to use to inoculate each batch of the soy, coconut or lactose-free yogurt.
Q. Can I use UHT (ultra-high temperature aka ultra-pasteurized) milk to make yogurt?
A. We do not recommend using UHT milk with any of our starter cultures (including yogurt, buttermilk, kefir and cheese starters). The process by which UHT milk is pasteurized leaves the milk essentially dead for purposes of culturing and therefore you are likely to have less than satisfactory results when using it to make cultured foods.
Q. Can I use non-homogenized milk to make yogurt?
A. Yes. Non-homogenized milk makes wonderful yogurt. The only difference you will see when making yogurt with non-homogenized milk is that the cream will rise to the top of the yogurt just like it does with the milk so the top layer of the yogurt will be more yellow in color.
Q.Can I use raw milk to make yogurt?
A. Yes! For customers wishing to make raw milk yogurt, this is perhaps one of the greatest benefits to our room-temperature (counter-top) starter cultures. However, for the yogurt cultures to perpetuate beyond the first generation, you will need to take extra steps to ensure a pure starter is maintained. The process is easy. Full instructions can be found here and will be shipped with your order and can be found here and more information on making raw milk yogurt can be found here.
Q.Can I use low fat milk to make yogurt?
A. Yes, but the resulting yogurt will be much thinner in consistency than yogurt make with whole milk (see below for information on straining your yogurt to create thicker yogurt). Fat is what makes natural yogurts thick. Commercially available low-fat yogurts include additives and stabilizers to make them unnaturally thick.
Q.Do I need a yogurt maker?
A. Only our Traditional Greek and Bulgarian yogurt cultures require a heat source such as a yogurt maker. If you do not have a yogurt maker, you will need a way to keep the culturing yogurt at 110 degrees for a period of several hours. Options include an oven with a pilot light on or on a proof setting, a crock pot or a cube-shaped food dehydrator such as an Excalibur or Sausage Maker brand. It is vital to ensure that your appliance is able to maintain 110 degrees consistently. Too low a temperature will result in the yogurt failing to culture. Too high a temperature can damage and even kill the yogurt culture.
If you choose a room-temperature (aka counter-top) yogurt culture such as our Viili, Filmjölk, Matsoni and Piimä yogurt cultures, you will not need a yogurt maker.
Q.What supplies do I need to make yogurt?
A. We recommend culturing yogurt in a glass container. Canning jars (which come in various sizes) or old condiment jars work well. In addition the container should have a lid (preferably plastic) and we recommend wooden utensils for working with your starter culture (metal spoons can be used for consuming the yogurt but we recommend non-metal utensils when working with the starter).
Our heat-loving (thermophilic) yogurt cultures (Greek and Bulgarian) require a heat source to culture such as a yogurt maker. If you do not have a yogurt maker, see the above question concerning a yogurt maker for a list of the other appliance that may be used to culture yogurt.
If you want to create very thick yogurt or yogurt cheese, consider using cheese cloth over a bowl or large jar or alternatively a yogurt cheese strainer available online or at kitchen supply stores.
Q.How do I make Greek-style yogurt?
A.Click here to view our Traditional Greek Yogurt Starter. You can also make a Greek-style yogurt using any of our other yogurt cultures (with the exception of the Piimä starter) by using part cream and part whole milk to make the yogurt and by straining the finished yogurt using cheese cloth or a yogurt cheese strainer. Either straining method removes some of the whey from the yogurt yielding a thicker yogurt.
Q.How do I flavor yogurt?
A.Click here for information on flavoring homemade yogurt. Options include adding honey, flavor extracts (e.g. vanilla), fresh fruit or all-fruit (sugar free) jam.
Q. Can I add honey or anything else to the yogurt while it is culturing?
A. We strongly recommend waiting until the culturing process is complete prior to adding any sweeteners or flavorings as they can interfere with the culturing process. Honey can be particularly detrimental as honey is antibacterial in nature and yogurt is essentially a bacteria culture. Honey will weaken the culture and should therefore be added just prior to eating. Also, be sure to remove a portion of your yogurt to use as a starter for the next batch BEFORE adding any sweeteners or flavorings.
Q. Where can I view the instructions for making yogurt using your yogurt cultures?
A. Click here to view our room-temperature/counter-top (Viili, Filmjölk, Matsoni and Piimä) yogurt instructions.
Click here to view our Bulgarian yogurt instructions as a .pdf file.
Q. What should I do with the extra dried yogurt starter?
A. Each packet of starter culture contains twice as much starter culture as you will need to create your initial batch. We encourage you to retain this additional starter culture to use as a back-up culture for use in the event of a yogurt making emergency or if you need to take an extended break from yogurt making. We recommend storing this extra starter culture in a sealed bag (such as a zipper-style bag) in the refrigerator.
Q. How do I store my yogurt once it’s made?
A. Finished yogurt should be stored in the refrigerator with a tight lid.
Q.If I’m making other cultured foods (buttermilk, sourdough, kombucha, etc.), how far apart do I need to keep the yogurt culture?
A. When items are being actively cultured (and don’t have lids), we suggest keeping a distance of at least several feet (and preferably more) between items. This includes different varieties of yogurt. When your cultured items are being stored in the refrigerator with tight fitting lids, there is no need to keep distance between them.
Q. Can I use yogurt starter to make cultured butter or sour cream?
A. We recommend using eitherPiimä starter or our Buttermilk starter to make cultured butter or sour cream. Click here for information on making cultured butter. Click here for information making cultured sour cream or Crème Fraiche.
A. If kept in a cool dry place, the sealed packet of dried starter culture should be viable for at least 6 months from the date of purchase. Once opened, the dried starter culture, sealed in a plastic zipper-style bag and kept in a cool dry place (such as the refrigerator), should be viable for at least several months. Once the starter has been cultured into yogurt, it must be recultured every 7 days to maintain long term viability. Theoretically these cultures will last indefinitely if cared for properly but due to inevitable human error, we include the extra dried starter in each packet to be used as a back-up culture.
Q.My yogurt didn’t thicken in the allotted time period?
A. Occasionally yogurt may take longer to thicken than specified in the instructions. This can happen for several reasons including possible drafts which might result in a lower temperature where the yogurt is culturing. It is very important that proper temperature is maintained. Proper temperature is 70-77 degrees for the room-temperature/counter-top yogurt varieties (Viili, Matsoni, Filmjölk, Piimä) and 110 degrees for our Greek and Bulgarian yogurts. It is acceptable to let the yogurt culture for longer than indicated by the instructions and even if the temperature was a bit too cool, this will likely resolve the issue. Simply check the yogurt every two hours or so and place it in the fridge once the culturing process is complete.
Q. My yogurt appears to have thickened (pulls away from the side of the jar), but it's surrounded by clear liquid, is this normal?
A. Yes, the clear liquid is whey and will naturally separate from the yogurt (you often see the same effect with the clear liquid (whey) on top of yogurt from the grocery store. Whey can be mixed back into the yogurt or poured off. Whey can be discarded or used to soak grains (click here for more information on using whey). Please note, if the milk appears to be curdled with a solid mass on top and clear liquid below, please click here for more informaiton.
Q.While culturing my yogurt, it separated into curds and whey (solid on top, liquid on bottom)?
A. If the yogurt separates into curds and whey, it is generally a sign that the culture has died. The most common reason for this is excessive heat. Please be sure the area in which you are culturing your yogurt is 70-77 degrees for the room-temperature/counter-top yogurts (Viili, Matsoni, Filmjölk, Piimä) or 110 degrees for our Greek and Bulgarian varieties of yogurt. An alternative reason a culture may have died is cross-contamination. Be sure all containers, utensils, etc. are thoroughly cleaned and rinsed (soap is detrimental to live cultures) prior to making yogurt.
If this happens during your attempt to make yogurt from the dehydrated starter culture, the next step is to use a portion of the second half of the dehydrated starter culture in your packet to make a new batch of yogurt. We recommend just using 1/4 t. of the dehydrated culture with 1/4 cup of milk for this second attempt. If your attempt is successful, you will still have a small amount of dehydrated starter culture to use in the event of a future yogurt making emergency or if you need to take an extended break from yogurt making.
If this second attempt is not successful, please contact us as we are happy to help troubleshoot further.
Q.How can I get the dried yogurt starter completely mixed into the milk?
A. One of the easiest ways to incorporate the dried starter culture into the milk is to secure a plastic lid on the container and shake until the starter and milk are fully mixed. If shaking isn’t an option, stir the starter into the milk as much as possible. The instructions allow for a bit of excess starter not to incorporate without damaging the final yogurt.
Q. Can I add a larger amount of yogurt starter to the milk than is called for in the instructions?
A. No, adding a larger amount of yogurt starter than called for in the instructions will not help the yogurt culture and is actually detrimental to the process. Making yogurt is a process bywhich the yogurt bacteria consume the lactose in the milk which allows the yogurt bacteria to develop. Adding a larger amount of yogurt starter leads to not enough food (lactose) for the bacteria to consume.
Q. I’m going on vacation, how can I preserve my yogurt starter?
A. Ideally you should make a new batch of yogurt every 7 days. Occasionally you may be able to stretch that period out by another day or two. If you will be gone longer than a week though, we recommend finding a friend to care for your yogurt culture or freezing a small amount of yogurt. Freezing is not a perfect solution but it does usually work as long as the yogurt is only frozen for a short period of time (no more than a few weeks).
Q.How do I thicken my yogurt?
A. There are several ways to make thicker yogurt:
Increase the fat content. By using whole milk or a mixture of milk and cream, fat content is increased which naturally increases the thickness to the yogurt.
Strain the finished yogurt using cheesecloth. Using cheesecloth over a bowl or jar allows whey to drain from the yogurt resulting in thicker yogurt. Allow the yogurt to drain for as little as 30 minutes but up to several hours until the desired consistency is achieved (for ideas on how to use the resulting whey, click here).
Use a yogurt cheese maker to strain the yogurt. Alternatively to using cheese cloth, commercially available yogurt cheese makers allow you to strain some of the whey from the yogurt resulting in thicker yogurt.
Add dry milk powder to the yogurt. While we do not encourage the use of additives when making yogurt, some customers do appreciate this option. Be sure to set aside some of the yogurt to use as a starter for the next batch prior to adding dry milk powder.
