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Greek Yogurt Starter

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$12.99


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Perishable

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

greek yorgert Review by beth
Quality
Price
Value

It is the best yogurt that there is.

(Posted on 5/4/2015)

Getting better all the time Review by Teresa
Quality
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
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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
Quality
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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
Quality
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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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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
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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
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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
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This is excellent. Produces a very good tasting yogurt. Easy to use and consistent in production.

(Posted on 2/27/2015)

Wow! Review by Denise
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The first batch I made with this heirloom culture did not set. After chatting with Mason, I tried again with the "unset" yogurt. The second batch set better, but was still pretty thin. I am now on my fourth batch and all I can say is "wow"! The yogurt is fully set in five hours. It is thick, creamy and delicious! Kudos to Cultures for Health for providing the live chat. It is extremely helpful.

(Posted on 2/26/2015)

Greek Yogurt Culture Review by akbeliever
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Value

It was an experiment at our house. We had good luck using store bought yogurt as a starter and culturing in a warm oven. It would come out nice and firm and smooth. Our first batch of Greek was like thick milk. The second batch, started from the "thick milk", was soft set with lots of whey. The boys just wanted to go back to the store bought Greek or Brown Cow. I'll try again sometime soon.

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

(Posted on 2/26/2015)

The Taste of Homemade Greek Yogurt Review by Niteprowl2
Quality
Price
Value

I love Greek yogurt but at $5.99 for a quart, it got a bit expensive. I decided to try making my own. I have learned much since I have perfected my technique. First of all I tried with skim milk. I used a gallon and got about a quart of yogurt after separating the whey from the curd. The yogurt tasted OK but not what I was looking for. I then tried 1% milk. Better but still not quite there. Finally I used 2% milk. I got 2 quarts of yogurt after separating the whey out. Taste was much better and the yogurt itself was much creamier than I had previously obtained. I have now decided that 2% is about the best compromise between low fat and great taste. Do not be put off by your initial batch being watery. If you use the Greek Yogurt Maker that they sell, you will get a very good tasting and creamy yogurt product. The outlay I have had is for the yogurt maker I bought (Eurocuisine YM-260), the Eurocuisine Yogurt maker and the Greek Yogurt culture. You can buy all these items right here on this web site. That was my capital outlay. Now all I buy is a gallon of milk once a week to make 2 quarts of rich, thick great tasting Greek Yogurt. Best purchase I ever made for my health.

(Posted on 2/25/2015)

great product Review by ginny
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Worked really well

(Posted on 2/14/2015)

Tasty yogurt Review by slk
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I made yogurt from commercial yogurt quite a few times. It was always hit or miss. Sometimes it worked great, sometimes it didn't turn out well. I've not had any problems since buying this culture. Every time it's been perfect. I also don't need to let it sit as long, so it saves time too.

(Posted on 2/5/2015)

Love it Review by Patsouth
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I made nice thick yummy yogurt

(Posted on 2/3/2015)

Excellent Yogurt Starter! Review by Betty
Value
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This starter makes very flavorful yogurt. I have had no problems re-culturing the yogurt. Highly recommend. Fantastic flavor.

(Posted on 1/7/2015)

Excellent starter Review by Maria
Value
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Price

I ordered the Greek and the Bulgarian yogurt starters at the same time to acquire some heirloom cultures and to compare flavors. I have been using direct set cultures from commercial organic yogurts as starters for many years, but noticed that the cultures lost their robustness over time, and I would have to start over with a fresher culture. I use raw milk and heat it to 180 degrees, then cool it to 115 degrees. I cultured the Greek and the Bulgarian at the same time, and they both turned out beautifully. Their taste and texture is very similar, and both are delicious, silky, and smooth. I culture yogurt in my gas oven with a pilot light, and the Bulgarian was ready in 5 hours, but the Greek took 6 to get to the same thickness. I highly recommend these cultures, and am looking forward to a long future of consistent, hardy cultures!

(Posted on 12/22/2014)



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