Greek Yogurt Starter

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$12.99


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Greek Yogurt Starter

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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
  • Instructions for using this culture may be found here
  • 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.

 

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

 

Due to recent changes in manufacturing processes, the weight of the item that appears in the photo may differ from the actual weight of the item received.

Allergen Information:

Contains dairy. Packaged in a facility that also manufactures products made with wheat, soy, eggs, nuts, and fish.

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

Very good results Review by irat
Value
Quality
Price

I have made about 3 batches of yogurt so far and have had really good results. I will probably try another strain of yogurt in the future, but this has been very good. The last batch seemed to be the thickest but I am still straining it. I have had a few questions and used the chat system which has been very helpful.

(Posted on 9/11/2014)

Greek yogurt starter Review by orca
Value
Quality
Price

Great product!!!! And the people of Cultures for Health really care about their customers. They have a high level of expertise. They can answer any questions that one might have!

(Posted on 9/5/2014)

Excellent, excellent, excellent. Review by MetalTiger
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Quality
Price

After struggling with trying to make yogurt from store bought yogurt, this product is a godsend--definitely worth the cost to have shipped from the States to Canada. Now I get nice yogurt each and every time. I would not hesitate to purchase again.

(Posted on 9/5/2014)

Product too finikity - not appropriate for a busy person working full time Review by Tamar
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Value

Hi,

I have been making yoghurt for years using my trusty Dash yoghurt maker with commercial yoghurt as a starter. Things have always gone well.

Apparently, this culture is much more sensitive to the changes in temperature and it just died on me (in the same yoghurt maker I always use).

The requirement for watching it the EXACT number of hours is also not doable for someone like me. When I use the commerical yoghurt as a starter, I can just leave the yoghurt overnight and it's fine.

This product is just too finikity for me. I'm not running a lab here. Very disappointed.

Note from CFH: Maintaining an heirloom starter does take attention to activate, as well as weekly reculturing. For very busy individuals, we recommend our direct set starters such as the Traditional Flavor Yogurt (http://www.culturesforhealth.com/traditional-flavored-yogurt-starter.html). Before discarding any starter, please contact CFH. Most cultures can be saved with some minor adjustments.

(Posted on 8/18/2014)

Completely worth the money Review by Chris
Quality
Price
Value

Prior to buying this start I had been using Yogourmet one shot starts. You prep your milk, pour it in, wait, and get yogurt.

One of the HUGE advantages this has is that as long as you re-culture yogurt every 7 days you never have to buy another start!

This start works fantastically well, and when paired with a strainer it makes some delightfully thick yogurt. Almost sour cream consistency if I let it strain long enough.

On top of all that, this start produces yogurt that is MUCH less bitter than anything I have ever had before. It is so good I only have to add a half a teaspoon of a sweetener. To compare, with Yogourmet I was having to add 2 1/2 teaspoons to get it to an edible state.

Overall I give this a 10/10. You won't be disappointed.

(Posted on 7/31/2014)

Works as advertised Review by generalp
Price
Value
Quality

It's been years since I've made yogurt. This product works well, quickly and makes a yogurt with a nice tart flavor. In this day of lower food quality. It's nice to have a starter that really delivers! Looking forward to being healthier!

(Posted on 7/28/2014)

GREAT Review by sunshine
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Value

I was excited to get started. My first attempt yielded, very thin almost thin kefir like Greek yogurt. I cultured another batch with some of that yogurt with the same results. I am glad that 2x envelopes come in the package. I used some of the already made yogurt and added the additional envelope to culture further w/fabulous results. SOOOOOOO creamy and just the right amount of zinginess (is that even a word?). So I have had great results in the 3rd and 4th batches, so needless to say I am very happy with this product. Thank You Cultures for Health, thank you.

(Posted on 7/14/2014)

just what I was looking for Review by Julia H
Price
Value
Quality

I make yogurt a lot (on the GAPS diet) and I hated spending $6-7 every third batch for starter. Since GAPS requires 24 hour fermentation, I had to be a little creative. When I make yogurt, I heat about 4-1/4 cups of milk, cool and add my yogurt. Then I pour most of it into a quart jar and the last 1/4 cup into a tiny jar. I fit both jars in my yogurt maker (a Yogourmet half gallon sized one) and fill up with warm water. After about 6 hours, I take out the little jar to use as next week's starter, and let the large jar "cook" for the remaining 18 hours. This has worked great!

The flavor is very nice, although not as tangy as the one-time starter even after 24 hours. My husband definitely prefers it to the Yogourmet.

(Posted on 7/11/2014)

Good for beginners Review by Daisy
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Quality

My first batch set up great, and I ate it up. Yum! Then had to use my backup to start again. It did NOT set up. Tossed it out. Ordered more, and IT did not set up either. I failed to read the instructions in full, even if your starter batch does not set up, don't toss it out! It can still be used to culture the next batch (which set up beautifully!). Live and learn :)

Response from CFH: Feel free to contact us anytime for troubleshooting advice if you have issues!

(Posted on 7/7/2014)

Easy & Wonderful Flavor Review by Nate
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Price

The company and product are fantastic. I’ve been making yogurt for a while using powders or other yogurts with good success. Using the Greek Starter Culture produced a yogurt that had a wonderful texture and flavor. I you can’t decide where to start, you can’t go wrong by choosing the Greeks Culture from “Cultures for Health”.

(Posted on 7/6/2014)

Great product! Review by daisy
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I had success on my first try. The yogurt is much better than store yogurt. It is easy to make and there is no mess. I would recommend this product to anyone interested in healthy eating.

(Posted on 7/1/2014)

Wonderful starter that has literally changed my life Review by pepamahina
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Value

This is a great product, and the seller was very helpful when I had some hiccups in the beginning. My husband and I now eat this yogurt mixed with grains, nuts, and fruit every morning for breakfast. It is tangy and delicious and I'll never go back to store bought yogurt. I use a yogurt maker and then strain it. Wonderful results!

(Posted on 6/28/2014)

Quality Value Review by Shirley
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Quality

The starter is truly quality. The yogurt is great tasting and reproduces a good strong culture not weakened by time. Just add sufficient yogurt to the next batch. Thank you for such a quality culture!

(Posted on 6/25/2014)

Tasty! Review by Maya
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I can't have cow's milk yogurt and goat's milk yogurt is hard to find, let alone Greek-style. This makes great yogurt, I do strain it to get the consistency I like.

(Posted on 6/25/2014)

Good! Review by Diana
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Value
Quality

I bought this because I live in a country where it's incredibly difficult to find yogurt with live active cultures. It works well and has a good flavor. I put some of the culture in the freezer and used it seven months later, and it still works. The customer service department was also very helpful. Thank you!

(Posted on 6/14/2014)

Delicious Review by Terri
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Value

Was worried about first batch that took 12 hours and needed straining. Have made several batches since with the same starter. The other awaits me in the freezer. Initial price is kinda high but the product is delicious. I use a yogurt maker. I might keep it thinner, or I might strain with coffee filters for about an hour to make it pretty thick. It is wonderful on my oatmeal.

(Posted on 6/12/2014)

Great Yogurt! Review by Connie
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Value

Wonderful to have an heirloom culture that will last indefinitely!

This company is so supportive and helpful. I had trouble getting my culture to set and the customer service folks worked with me until I achieved success!

I made some adjustments with the temp as my yogurt maker suggested different temps than the culture recommended. But now I have a dependable batch of yogurt and no need to buy from the store. Thank you, Cultures for Health!

(Posted on 6/3/2014)

total waste of money Review by Beth
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Quality

I have made yogurt many times using actual yogurt (or yogurt saved from a previous batch) as starter. A friend highly recommended these cultures so I followed directions and decided to start fresh with new cultures. It was a total flop and the yogurt did not ferment at all--I tried twice, using both packets. I also wrote back to Cultures for Life to complain and did not get a response. Very disappointed.

Response from CFH- We have made several attempts to contact the reviewer but have not receive a response. Please contact Cultures For Health Customer Support before discarding products. Some cultures are salvageable with minor adjustments.

(Posted on 5/29/2014)

No more store bought yogurt for me! Review by Ginny
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Value

I first started making my yogurt in a 5 cup yogurt maker but it has become such a staple of my diet I had to move to half gallon batches in a slow cooker crock that I incubate in the oven. At first I only gave the review a 3 on price but changed it to a five since your initial culture seems expensive but since it lasts indefinitely due to the heirloom culture it ends up being very economical in the long run.

Delicious tasting every time. I like to incubate for about 5 hours or until set and then stop incubating. I let cool for two hours and then refrigerate overnight and strain so the finished strained product is mild with the perfect consistency. I prefer to strain for about 2 hours as my most frequent use is for breakfast with a little maple syrup and fresh berries and a topping of homemade granola. To round out that meal I add one egg and one egg white scrambled and I am good to go for the morning.

I whole heartedly recommend this starter. I am retired so it is totally worth it to me to make my own yogurt every week. In fact it has become part of my routine. Now that I have been incubating in half gallon batches it has been easier since I only need to do it once a week usually. If you are interested read on for my method.

I heat the milk on the stove in a large sauce pan to 175 degrees and let cool. I use a digital thermometer with an alarm. Meanwhile I have preheated the slower cooker ceramic crock by adding water to it and just turn it on. When the milk has cooled to 110 degrees I remove the crock from the slow cooker and pour out the water in the crock and add the milk. I then stir in 3 tablespoons of reserved yogurt from my previous batch. I set the covered crock on a bath towel and wrap it up to insulate it. I put the whole thing on an insulated cookie sheet in the oven which I had preheated for about 3 minutes and then turned off but leave the oven light on. I insert the thermometer probe into the fold of the towel to track the temperature. During the culturing I keep an eye on the temperature and if it looks like the temperature is getting a little low I turn on the oven for 30 seconds to maintain the 110 temp. The crock is removed from the oven after about 5 hours or until the milk is set and cooled for about 2 hours and then refrigerated overnight and strained for two hours in the morning after I remove the small amount i will need for the next batch. I have not had a failure yet and sometimes the temperature while culturing is a little high like 117 or so but I am monitoring the temp between the towel and the crock and not the milk itself so that has not been a problem. Happy culturing!

(Posted on 5/23/2014)

Makes great yogurt. Support for Sarah extremely helpful. Review by CAM
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If your first few batches aren't exactly what you want keep adjusting the time you heat the milk, the amount of starter and the time for culturing. Support from Cultures for Health is very good if you need it.

For my personal preferences, using a scant teaspoon of starter for one quart of milk made a creamy yet tart yogurt. On Sarah's advice I now heat the milk slowly. I hold the milk at 185F for 5 minutes and culture for at least 8 hours.

(Posted on 5/21/2014)



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