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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 Monica at 7/18/2013 8:35 PM
    • I just got the Euro Cuisine Yogurt Maker and a Greek yogurt starter culture. The instructions say to use 1-2 cups of milk. What's the difference in the end result if I use 1 cup or 2 cups? Is it okay to separate the initial mixture for activation into the smaller jars if I use 2 cups or does the activation mixture all need to be in one jar?
    • You may use either 1 or 2 cups of milk (split between jars) but if you're using the Euro Cuisine with the small jars, you should fill the remaining jars with water that has been heated to 110° to ensure even heat distribution for the culturing process.

      *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 Kate at 7/30/2013 9:28 AM
    • Do I really need a yoghurt maker for this, or can I use my oven with the light on (which is what I do to reculture storebought yoghurt)? Thanks!
    • You need some way of maintaining a temperature of 110ºF to culture this yogurt. Ideas for maintaining that temperature can be found here: http://www.culturesforhealth.com/how-to-culture-yogurt-without-yogurt-maker

    • Do you find this question helpful?  Yes   No
  • From Blaine Lansberry at 11/23/2013 2:16 PM
    • Can I make Greek yogurt with your culture using a yogotherm yogurt maker?
    • Yes, you can use the Yogotherm for making yogurt with our Greek Starter.
    • Do you find this question helpful?  Yes   No
  • From yujun at 7/23/2014 1:45 AM
    • Hi,

      The instructions say to culture it for 5 to 8 hours. May I know if 12 hours is alright? Would it be too long, would the bacteria starve?

      Thanks!
    • It can take up to 12 hours to activate the Greek Yogurt Starter but subsequent batches will be finished in 5 to 8 hours. You may culture for a longer time and will still be delicious but longer cultures can weaken the bacteria and make it more difficult to culture future batches. You will find additional information about a long culturing time here: http://www.culturesforhealth.com/benefits-perils-long-culturing-time-yogurt
    • Do you find this question helpful?  Yes   No
  • From Sarah at 12/18/2014 7:48 PM
    • I purchased the greek yogurt starter and made my first batch, however the yogurt didn't come out as thick as I was hoping. Do you recommend straining the yogurt to make a thicker consistency?
    • The texture of the activation batch can be a little different, sometimes a little lumpy or runny or even slightly separated but will thicken up in the next batch. The fat content of the milk will determine the texture of the finished yogurt. Whole milk generally makes a thicker, creamier yogurt than a fat free milk although both will have a delicious flavor. You can also strain the whey from your finished yogurt for a thicker texture.
    • Do you find this question helpful?  Yes   No
  • From Hillary at 1/27/2015 7:20 AM
  • From Christina at 2/14/2015 11:12 PM
    • Can you please tell me where is this product made? Thank you.
    • This yogurt is perpetuated in the United States with organic milk.
    • Do you find this question helpful?  Yes   No
  • From Deanna at 3/31/2015 12:44 PM
    • Life got carried away and I didn't get to make yogurt for two weeks. Do you think the culture will still activate? I'm usually so good at doing it once a week.
    • It's not likely. The culture is viable for up to 7 days, and after that is weakened or has died. You can give it a try and see what happens!
    • Do you find this question helpful?  Yes   No
  • From Kristin at 4/13/2015 1:49 PM

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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
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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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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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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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