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Greek Yogurt Starter

Availability: In stock

SKU: 5204
$12.99


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Greek Yogurt Starter Culture

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Authentic Greek yogurt! Deliciously rich and tangy, this heirloom thermophilic starter can be re-cultured indefinitely. Drain whey from the finished product to replicate super-thick commercial Greek yogurt or enjoy as-is.

  • Each box contains 2 packets of yogurt starter
  • Activate 1 packet using 1 quart pasteurized milk; store 2nd packet in the freezer as a back-up
  • Cultures at 110ºF using a yogurt maker or other appliance.
  • This culture is also suitable for use with raw dairy milk or non-dairy milk, with special care.
  • For an even creamier consistency, make a batch with 1 part heavy cream to 3 parts whole milk.
  • Yogurt is delicious with added fruit or sweetener, and great in many recipes. 


Greek Yogurt Starter Instructions and Troubleshooting: 

 

Ingredients: Organic milk, live active bacteria (L. Bulgaricus, S. Thermophilus).

This product contains no GMO ingredients.


Shipping Information and Shelf-life: Our Greek starter culture is shipped in a barrier-sealed packet as a freeze-dried yogurt culture. The starter keeps

  • At room temperature (68° to 78°F): 3 to 4 months
  • In the refrigerator (40° to 45°F): 9 months unopened
  • In the freezer (0° to 25°F): 12 months unopened

 

Allergen Information:

Manufactured in a facility that also produces products made with gluten and dairy.


Actual product may differ from image shown above.

Questions on Greek Yogurt Starter

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  • From Charissa at 3/14/2011 4:44 PM
    • Can this starter also be used with almond or rice milk?
    • Yes, the Greek Yogurt Starter can be used to culture non-dairy milks, but it won't be possible to make more yogurt from this non-dairy batch. To keep the culture reusable, a pasteurized dairy mother culture must be maintained each week. This article will teach you how: http://www.culturesforhealth.com/making-dairy-mother-culture-non-dairy-yogurt/
    • Do you find this question helpful?  Yes   No
  • From Harvey at 4/9/2011 4:49 PM
    • What did "Kathy" mean about straining her yogurt to thicken it?
    • Yogurt can be strained through a towel or multi-layered cheese cloth. The process allows the clear liquid whey to drip through leaving less moisture and therefore thicker yogurt. Depending on how long the yogurt drains, it can simply be thicker yogurt or if given long enough (6-12 hours) it can make a type of soft cheese (similar in consistency to Chevre or cream cheese).

      The easiest way to strain yogurt is to place a colander in a bowl. Lay a towel in the colander and pour the yogurt into the towel. Gather up the corners of the towel to tie them together and then hang the towel from the handle of an upper-kitchen cabinet. Let the yogurt in the towel hang over the bowl for 2-12 hours depending on the consistency desired.
    • Do you find this question helpful?  Yes   No
  • From Sarah at 4/16/2011 11:23 AM
    • I was wondering if I can freeze the extra packet of starter culture in case I mess up the culture for any reason?
    • You can freeze the starter culture. In the freezer (0° to 25°F) it will last 12 months unopened.
    • Do you find this question helpful?  Yes   No
  • From Fiona at 6/19/2011 7:12 AM
    • It's hard to tell from the packet photo, how many sachets do you get? Is this a one-use amount? Also, how many times can I use yogurt made with this culture to make another batch? Thanks.
    • This product includes 2 packages of starter. The activation batch, or "pasteurized dairy mother culture" is used to prepare one full batch of yogurt. It is re-usable, so with care, you should be able to continue propagating indefinitely, using a small portion of each batch to culture the next batch. The pasteurized dairy mother culture should never be older than 7 days when using it to make a new mother culture or batch of yogurt.
    • Do you find this question helpful?  Yes   No
  • From Diane at 7/11/2011 4:20 PM
    • Does the activation batch loose some of its strains of bacteria after it's been reused time after time?
    • The bacteria should stay strong if you are heating the milk up to 160ºF and cooling it back down to culturing temperature. If you are using raw milk, and only heating it up to 110ºF, you should be making a mother culture with pasteurized milk to use as starter for each batch. This way the culture can stay strong - technically forever if you take good care of it!
    • Do you find this question helpful?  Yes   No
  • From Marcia at 7/28/2011 11:19 AM
    • I have the Euro Cuisine Y100 and just purchased the Greek starter. Can I use 1/8 tsp to make a batch of 7 according to the yogurt maker's instructions? or Do I have to make 1 jar first as it says on the package? Thanks for your help. (I used the mild flavor starter to make the 7 jars with 1/8 tsp and it worked fine.)
    • The Greek starter requires activation in a small quantity of milk before it can culture a large batch. The direct-set starters are pre-measured to go right to the larger quantities.

      *Note: There was a packaging change for all orders shipped beginning September 1, 2013. New packaging contains enough starter culture to activate 1 quart of milk.
    • Do you find this question helpful?  Yes   No
  • From Niki at 8/23/2011 5:04 PM
  • From Adrienne at 8/30/2011 8:53 PM
    • I watched the video on making yogurt with reusable starter and I read the instructions. The video said to use 2 Tbl. starter per quart but the written instructions say to use 1.5 tsp per cup (which is 3 tsp or 1 Tbl. per quart). Which ratio is correct?
    • Use the printed instructions whenever there is a discrepancy. Some of the videos were made before our instructions were printed, and use older quantities. The printed instructions are usually up-to-date and correct for the product they are with.

      *Note: With 4 cups to a quart, you would need 6 teaspoons or 2 tablespoons of the previous batch to culture 1 quart. Both the video and instructions are consistent. (Thanks to customer Michael for catching our slip.)
    • Do you find this question helpful?  Yes   No
  • From Don at 10/14/2011 1:55 PM
    • So if I wanted to make almond or rice milk yogurt with this or another heirloom culture I would have to maintain a mother culture and use it to make the non milk cultures for consumption? Is there anything specific I would have to add or use to make almond or rice yogurt ?
    • Yes, you would have to maintain a pasteurized dairy mother culture to perpetuate the heirloom starter. Read here on how to do this: http://www.culturesforhealth.com/making-dairy-mother-culture-non-dairy-yogurt/

      Alternative milks tend to make thinner yogurts than dairy milk, so you likely will benefit by adding thickeners. Here is a great article on using different types of thickeners: http://www.culturesforhealth.com/thickening-homemade-yogurt/
    • Do you find this question helpful?  Yes   No
  • From Anne at 11/3/2011 3:04 PM
    • What are the bacterial strains in your culture? I am looking for a starter that does NOT contain S. Thermophilis?
    • The Greek Starter Culture contains L. Bulgaricus and S. Thermophilis. There is a chart here

      https://www.culturesforhealth.com/choosing-a-yogurt-starter-culture

      which lists each of our starters and the bacteria strains it contains. Our Viili, Filmjölk, Matsoni, and Piimä do not contain S. Thermophilis.
    • Do you find this question helpful?  Yes   No

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Customer Reviews

This product is supurb Review by My Yogurt
Price
Value
Quality

This starter is quick & easy. After the initial starting batch; I have my routine down pat. I save a little from my last jar, blend up my next batch quickly and I am good to go.No unnecessary sugars, add fruits or whatever just before eating and it is that simple. I bought the yogurt machine with 7 small jars. Choose your least busy morning to start and then once a week repeat. It gets to be as much of a routine as changing the sheets with way less work.

(Posted on 9/3/2015)

good flavor! Review by Tennessee Tim
Value
Quality
Price

If this recultures well over time it will be well worth the price!The flavor is very good, somewhat tangy and once drained, very good texture!

(Posted on 8/23/2015)

Great product Review by Sheri
Price
Value
Quality

I have tried a couple of the regular yogurt starters, which were very good, but I still go back to the greek yogurt culture. It is creamy and tasty without being sour. I like to use whole milk with some 1/2 and 1/2 but it is getting so hard to find 1/2 and 1/2 that is not ultra-pasteurixed. I tried also adding powedered milk to thicken, but didn't like the flavor it gave the finished product. Thanks

(Posted on 8/19/2015)

Delicious! Review by BoyMom
Value
Quality
Price

I have made 6 batches now with this starter and like it very much. The taste is delicious. I recommend this product. It is so nice to have it as starter from week to week, I just have to use caution and not eat it all so I have some starter for the next batch! Thanks for a well priced high quality starter.

(Posted on 7/29/2015)

Impressive Review by Roy
Price
Value
Quality

Locally I can only find Organic Cows milk, So my comparison was with the commercial organic Greek yogurt products. Really there is no comparison in taste. This culture makes a superior yogurt. The culture is easy to keep alive and active. So far I have used 10 gallons of milk to make yogurt and as I use it the culture seems to be getting stronger.

(Posted on 7/20/2015)

Not so Greek Yogurt Yet Review by SweetBee
Price
Value
Quality

Followed the instructions meticulously using organic milk but didn't get that nice thick Greek yogurt. It did culture and tasted like yogurt but did not thicken.

Very apprehensive to use that second packet and have it not turn out as expected again.

Much too expensive when you consider you only get two packets, yes, I know you can re-culture the batches IF they work in the first place which didn't happen for me.

I've had great results for years using store bought yogurt as my starter, guess I'll try that with some of the store bought Greek style too. Certainly a much less expensive venture.


CFH note: It is important to to contact Customer Support right away when having difficulties activating a culture. If the activation batch has a good smell and flavor, it should be used to make a second batch before discarding the remaining starter.

(Posted on 6/23/2015)

A nice, refreshing yogurt Review by Merry
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Value
Quality

Typically I use Bulgarian, but the past month I have been having less than stellar results, so I tried my hand with the Greek yogurt. I started with 32 ounces organic grass-fed, heated to 180*, cooled and added it to seven glass jars inside my EuroCuisine. The results were very thin, like milk. I chatted with CFH, and they encouraged me to just use the starter as it is. The next day, I made a new batch of yogurt, using the cultured thin starter as the base. It tightened up considerably, but still was looser than I like. I decided to use the Greek Yogurt Maker strainer for the first time; I just used 3 jars to see how it turned out. My husband likes it a lot! So, I poured the other 4 jars in and strained it also. It does reduce the liquid, but also reduces the quantity of yogurt, but we decided that's okay. The rest of the liquidy yogurt (the first batch) I put in the freezer, and will use it to make beautiful pancakes and biscuits. They are outstanding when made with yogurt! Also, I was told by the chat room on CFH that the whey can be very beneficial, and doesn't need to be thrown out. I forgot to ask how to use it, so will check on the chat room again. I am very happy with the Greek yogurt starter, and I also recommend using the Greek yogurt strainer!

(Posted on 6/17/2015)

Negative Review by hana
Quality
Price
Value

I tried the Greek Starter, Bulgarian, Mild and Traditional. All did fine, nothing special, the first 3 batches. The starter powder seems to have died. I followed instructions on freezing and temperature needs of the powders. Now that I have tried Cultures for Health for a few months and 4 varieties of yogurt cultures, I can not buy them again. They were disappointing and a waste of money plus the amount of money wasted on the wasted milk when yogurt was not the end result and time and effort. Oh well. It was worth a try but I will go back to buying cultures online elsewhere. I did not have these troubles with those. The commercial cultures will have to do. It's disappointing as I also make sourdough bread and wanted to branch out in that direction as well.

Response from CFH: Please contact customer support for troubleshooting advice before discarding product. Many cultures can be saved with minor adjustments.

(Posted on 6/9/2015)

greek yorgert Review by beth
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Price
Value

It is the best yogurt that there is.

(Posted on 5/4/2015)

Getting better all the time Review by Teresa
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Price
Value

I started with this Greek Yogurt starter about 4 weeks ago. The first batch I totally flubbed. The 2nd batch was perfect after I learned not to put lids on them while culturing. The 3rd batch was soupy , however; Cultures for Health has great on line help. The 4th batch I learned to follow instructions better!. I'm good to go and very happy. I love the taste and now I love the ease. I have yogurt without unknown additives. Thanks

(Posted on 4/20/2015)

Makes excellent, thick yogurt Review by JR
Quality
Price
Value

I only just started making my own yogurt and love it. This heirloom Greek yogurt seemed like the perfect product to keep the cost of making yogurt down. It is delicious and makes a thicker yogurt than I expected, I still strain it to make it thicker, though. I like this better than the Bulgarian strain as this seems to be less finicky than the other. Will definitely purchase again if I need to.

(Posted on 4/17/2015)

Fantastic Review by Hunting/Fishing/cooking
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Value

I had used this before and was so pleased that I took some to Isla Mujeres, Mexico because what they call yogurt I would not put to my lips. I am 83 years old and have been eating Greek Yogurt my entire life as my parents were from Cyprus.
It turned out as great as ever. No incubator; no problem. Just put it in the microwave with the light on for the desired period of time. If there is no on/off button place a fold of paper towel in the door until the light stays on and tape it so it doesn't pop open. Voila! Fantastic yogurt every time Want it thicker; just put paper towels on it to soak up the whey!

(Posted on 4/10/2015)

Dissapointing Review by Healthy I hope
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Price
Value

First batch was firm on top and wattery underneath. Made second batch using first batch as starter and it failed.

Response from CFH: Please contact customer support for troubleshooting advice before discarding product. Many cultures can be saved with minor adjustments.

(Posted on 3/31/2015)

My favorite yogurt! Review by Ruthless
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Price
Value

I have tried several cultures and this is the BEST! I make about a 1/2 gal a week. I fill wide mouth pints 1/2 full and add raw oatmeal and frozen fruit before I go to bed. In the morning the I have a nice mock swiss cereal. I kept this starter going for a number of months last year until I added oats to my last jar one night when I was sleepy.

(Posted on 3/25/2015)

Excellent taste and texture Review by Jessica
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Value

I was having some trouble getting it to set as thick as I'd like, but I was told it should get thicker if I let it sit at 160-180 for about 20 minutes before cooling. It worked! It's not quite as thick as the Greek yogurt you buy at the store, but that's usually strained anyway. This is more like a regular, non-Greek yogurt before straining. I love that I can use full-fat milk (impossible to find full-fat yogurt in the store!) and that the culture essentially lives forever. Tastes delicious plain or with a bit of honey and/or fruit. I gave my extra packet to my mother in law, and she's happy too!

(Posted on 3/24/2015)

not happy Review by Jack
Quality
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Value

I have successfully made yogurt before, so i know hiw to make yogurt. I used both packets of this starter and neither one set and the yogurt made from the starter didn't set and tasted awful.

~Please contact customer support for troubleshooting before discarding cultures.

(Posted on 3/23/2015)

Overall very happy. Customer support helped with problems Review by Marty
Quality
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Value

My first shipment was received in hot weather and it did not sit in my mailbox. Customer support walked me through everything including my equipment. I ordered another set this winter as a back up. We enjoy the product very much

(Posted on 3/18/2015)

Overall very happy. Customer support helped with problems Review by Marty
Quality
Price
Value

My first shipment was received in hot weather and it did not sit in my mailbox. Customer support walked me through everything including my equipment. I ordered another set this winter as a back up. We enjoy the product very much

(Posted on 3/18/2015)

Simply wonderful Review by JJ
Quality
Price
Value

First batch was a little runny but they said it was too be expected, every other batch is awesome. I use grass fed heavy cream, bring it to 160 and let it cool to 115 unless I am in a hurry then I put it in cold water in sink. I put it in a Le Cruset enamel clad pot with heavy lid and put it in my oven with 100 watt bulb. I usually let it go 24 hours as I want to get rid of all the lactose and I like the tangy taste. It is thick and wonderful after it has chilled 6 hours. I serve it with poached pears, with homemade jams and just eat it out of container. I make a new batch every 7 days using the newest batch, 3 tablespoons to quart of cream. It works with ultra pasteurized cream as well but I love the less pasteurized more. It serves as sour cream, creme fraiche and the cats love the whey.

(Posted on 3/4/2015)

Excellent product. Review by thomasb
Quality
Price
Value

This is excellent. Produces a very good tasting yogurt. Easy to use and consistent in production.

(Posted on 2/27/2015)



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