Greek Yogurt Starter

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$12.99


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Greek Yogurt Starter

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Our Greek yogurt starter makes a slightly tangy, rich and decadent homemade yogurt. It is easy to make and the culture perpetuates from one batch to the next making it an economical variety to use for homemade yogurt. It is particularly wonderful when made with a mixture of cream and milk. (We recommend one part whipping cream and three parts whole milk.) This yogurt can also be made with just whole milk or even low-fat milk for a less thick yogurt. Greek yogurt can be partially strained to increase the thickness or can be strained further to produce a creamy Mascarpone cheese. If you are looking for something a little milder in flavor, try our Bulgarian yogurt starter.

Click here to compare our different yogurt varieties

Our Greek yogurt starter contains live active bacteria. One packet of Greek yogurt starter culture can be used to make unlimited amounts of homemade yogurt as it can be serial cultured by reserving a small amount of yogurt from the current batch to inoculate the next batch of yogurt. No need to continually buy yogurt starter! With care, our yogurt culture can be used to make homemade yogurt indefinitely. Making yogurt at home is an economical option that generally saves about 50% over buying yogurt at the grocery store.


How to Make Greek Yogurt: Our Greek yogurt culture is a thermophilic yogurt culture and cultures with the aid of a yogurt maker or similar heat source. (Click here for alternatives to a yogurt-making appliance.) Our Greek yogurt culture can be serial cultured by reserving a small amount of yogurt from the current batch to inoculate the next batch. With care, our Greek yogurt culture can be used to make Greek yogurt indefinitely.

Our Greek starter culture can be used with goat milk although due to the lower fat content of goat milk, the resulting yogurt may be significantly less thick than yogurt made with whole cow milk.

Full instructions for making yogurt using our Greek starter can be found here and will be shipped with your order. Additional instructions for making raw milk yogurt may be found here.

Using alternative milks: Greek yogurt starter may be used with alternative milks (soy, coconut, etc.) but is unlikely to reculture beyond the first few generations. Therefore we strongly recommend keeping a backup dairy-based culture on hand for making yogurt with alternative milks. Greek yogurt starter can be used with goat milk although due to the nature of goat milk, the resulting yogurt may be significantly less thick than yogurt made with whole cow milk. We do not recommend using UHT (ultra-pasteurized) milk when working with any starter culture.

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

Produced or packaged in a facility that also manufactures products made with wheat, dairy, soy, eggs, nuts, and fish.

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.

Shipping Information: Our Greek starter culture is shipped in a barrier-sealed packet as a freeze-dried yogurt culture in a dairy carrier. Please keep it in a cool dry place until you are ready to make your first batch of homemade yogurt. We ship enough yogurt culture to make two batches of yogurt. We recommend that you reserve the second packet of yogurt starter in the refrigerator or freezer to use as a backup. 

 Detailed culturing instructions will be included with your order and can be found here.

Questions on Greek Yogurt Starter

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  • From Lindsay at 6/29/12 12:43 AM
  • From Joe Polizzi at 5/13/12 4:58 PM
  • From Ellen at 5/1/12 2:14 PM
    • Which of your starters would work best with skim milk? I'm really watching my fat intake and buy only non-fat yogurt when I purchase a commercial product. I'd like to make my own, but keep the fat down. Other than straining, is there any way to ensure a nice thick texture?
    • You can use thickeners such as gelatin, tapioca, agar agar etc. to make your yogurts thicker. You can find more information here: http://www.culturesforhealth.com/thickening-flavoring-homemade-yogurt
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  • From Kathy at 5/1/12 2:10 PM
    • I have a question about making greek yogurt using raw cow's milk. The greek yogurt starter instructions state to use 1-2 cups raw milk, heat it to 160, let it cool down and then add one packet of the culture. Then, put it in the yogurt maker for about 5-8 hours. This creates a "mother" culture. I would then use a part of this mother culture to make my yogurt. This mother culture has to be remade every 7 days, according to the directions. The directions also state to only use a part of this mother culture to make yogurt as using part of the yogurt I've made as a starter will weaken the bacteria.

      Here's the question. Your website states that this product will product virtually unlimited amounts of Greek yogurt but I don't see how since: 1. a new mother culture has to be made every 7 days and 2. I can only use the original mother culture as the culture starter in each yogurt batch, and 3. There's only 2 packets in this box. Could someone please explain this to me? I must be missing something.

      Thanks.
    • You will be using the previous mother culture to make your next mother culture. Once you make your first mother culture, you no longer need the powder starter. You simply use the previous mother starter to make a new mother starter.

      *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.
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  • From Jennifer at 3/30/12 3:17 PM
    • Why do the instructions say to allow the yogurt to cool for two hours before placing it in the refrigerator?
      Because we are on the GAPS diet, I am already incubating the yogurt for 24 hours. Do you know if it is necessary to have that additional 2-hour cooling-down period? Or should I incubate the yogurt for 22 hours and then let it cool for 2 hours? Thank you.
    • Not necessary, a lot of people prefer to let things cool before putting them in the fridge. Try it both ways to see which you prefer.
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  • From WeeCareAcademyPreschool at 3/23/12 2:26 PM
    • Can I use this starter even if I do not use a yogurt Maker?
    • Yes, any of our thermophilic starters can be used without a yogurt maker. All you need is a way to keep them at the right temperature for the amount of time it takes to culture them. Here's an article with some tips: http://www.culturesforhealth.com/maintaining-temperatures-culturing-yogurt
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  • From Tina at 3/9/12 3:39 PM
    • Raw Milk question - Ive read the instructions for the raw milk version, am I correctly reading that you cannot continue to reuse the starter from a batch of raw milk? I would have to continue to purchase starter if I continue to use raw milk?
    • You would not have to continue to purchase starter, you make and maintain a separate mother culture with milk that has been heated to 160°. You then use the mother culture to inoculate your raw milk (only heated to 110°) for your batches of yogurt. You will find information about using a thermophilic (heat activated) starter with raw milk in a chart on the following page: http://www.culturesforhealth.com/how-to-make-yogurt
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  • From Dawn at 2/9/12 9:56 AM
    • Can I use this with goat's milk?
    • Yes, any of our dairy yogurt starters can be used successfully with goat milk.
    • Do you find this question helpful?  Yes   No
  • From Karen at 2/7/12 3:18 PM
    • 1) Is there a chart to help figure out the amount of protein, sugar and carbs in a 6oz jar of yogurt? I see commercial types like Chobani, say they have 2 times more protein than others. 18 grams for 6 oz. 2( Any suggestions how to boost the protein? 3) Also, any tips on how to decrease sugar? TU
    • The starter itself has no measurable nutrients; it's all bacteria. The nutrient content comes from the milk, and the carb (sugar) content will vary based on the milk, the fat content, the fermentation time, etc. Protein density can also be increased by straining the yogurt to remove the whey (liquid). The longer you ferment the yogurt, the less sugar it will have in it, as the bacteria eat up the lactose. (If you let it ferment too long, and the bacteria run out of food, they may weaken and/or die.)
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  • From Harley at 2/4/12 2:44 PM
    • How many batches of a 2 quart maker does it make
    • Once you have activated your starter, you can make any size batch, using the ratio of one 1.5-2 teaspoons starter per cup of fresh milk.
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Customer Reviews

Wonderful yogurt! Review by DJVJ
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This was my first time using a freeze-dried yogurt starter. Before I always started with store-bought yogurt and it was fine, but I wanted to branch out.

When I activated the culture it stayed as runny as milk after 11 hours and I was nervous and disappointed, but I read the FAQ and saw that this sometimes happens the first time. So I took some of that runny yogurt and made a new batch, and it came out WONDERFUL! Really thick, super rich and creamy tasting (I used organic whole milk). It almost tastes like I'm eating a decadent cream, not plain yogurt! I plan to keep using this culture as our everyday yogurt culture. I am also going to try straining it to make thicker Greek yogurt and I'm excited to see the results. (Posted on March 27, 2014)
pretty good :) Review by chad
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works well taste great really like it .Will see how it holds up over time (Posted on March 22, 2014)
Love it! Review by Karen
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I started using this product a month ago, with great success. My husband says that a jar, with a touch of maple syrup, is better than ice cream! And my 10 year old granddaughter likes it too! I make it every other day and its great! (Posted on March 19, 2014)
Fantastic results! Review by Brooke
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I used raw, whole milk to make my yogurt. As others have mentioned, the first batch was a little runny. It took me a couple of tries to get the hang of yogurt-making, since this was my first attempt. But subsequent batches are fantastic. Rich, creamy texture with a great tangy flavor. I'm so excited to keep making and enjoying this yogurt for months/years to come! (Posted on March 7, 2014)
Works Great Review by James
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Have tried in the past to make yogurt from the last bit of store bought tubs with little success. Was always too thin or just had an off taste. Not this time. Was nice and thick even before I strained it and tasted great. (Posted on March 7, 2014)
Great Starter Review by arhackbarth
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Great Starter overall.
First time I made it, it turned out like water with yoghurt flavour. Was very disappointed, read through the troubleshooting pages and on one it said that this sometimes happens to greek starter the first time and to try again. Did just that and it's been turning out perfect ever since! (Posted on February 24, 2014)
Great Review by cc
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My family loves it - way better than storebought yogurt. (Posted on February 19, 2014)
Excellent - tangy and thick Review by Tracy
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I was extremely impressed with the Greek Yogurt Starter - I've only made the first batch so far, but even pre-straining, it was twice as thick as the yogurt I've gotten from using store-bought yogurt as a starter. And it reached a thick, creamy consistency with only an overnight straining. (Posted on February 19, 2014)
Delicious. Review by Sarah
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This is delicious. My children like the taste better than store bought Greek yogurt. It tastes very fresh. (Posted on February 13, 2014)
Good Review by Dawang
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Excellent (Posted on February 11, 2014)
Two great batches so far Review by P31WannaBe
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Had absolutely no problems making great yogurt - the recultured batch was even better than the first batch as I let it "cook" a little longer. Love the flavor and consistency. (Posted on January 29, 2014)
Not working for me! Review by Brook
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I have been making yogurt in a crockpot using a store bought yogurt as a starter culture for about 6 months. Thought I would try this so I wouldn't have to purchase anything but the milk. Followed all the instructions, but I cannot get a starter culture. I purchased a yogurt maker thinking that I wasn't keeping a consistent temperature and I still can't get it to work. Very frustrating...

Response from CFH: Please contact customer support for troubleshooting advice before discarding product. Many cultures can be saved with minor adjustments. (Posted on January 29, 2014)
Pleased Review by none
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I grew up around "Greek Style" yogurt as my parents were from Cyprus and yogurt was a staple in the home as I grew up. Certain meals had to have yogurt i.e. rice pilaf w/chicken or lamb. Giros w/tzatziki and many times in the 30's just yogurt and home baked bread for a meal.
This is as good as it gets. We always have yogurt in the refrigerator at home. I am even trying to make it in Mexico as I write this but have to work out a few details. The milk here is Ultra Pasturized. (Posted on January 29, 2014)
Success! Review by Arizona Girl
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I had great results with this culture. The instructions indicated that the maximum temp for incubation should be 110. My yogurt maker warmed to 120. When I removed my starter culture the whey had separated so I was afraid the culture was destroyed with the higher temperature. I took a chance with the starter and made a batch with organic 2% milk, heated it to 160 then cooled to 110 before adding the starter. I was really pleased with the results! It produced a nice, smooth, less firm yogurt with a mildly tangy flavor. I have since made six or seven more batches with consistent results. Sometimes I strain it for a thicker yogurt. It tastes so much better than anything you can get in the store. (Posted on January 14, 2014)
Hard to start! Review by no nickname
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The first yoghurt stayed liquid, even after 12 hours.
I tried the second pack - it also stayed liquid, but I will try tonight to use it as a starter for a new batch. The temperature in my yoghurt maker stays correct, I checked the temperature (first 160 then cooled to 110 degrees) so temp isn't the problem.
It shouldn't be this hard - I am loosing interest.
Will buy another package, but if I have any problems, I will look for another supplier.

(Posted on January 2, 2014)
Works well Review by Laura
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Works very well, makes nice thick yogurt (I let the milk steam for at least 20 minutes when heating it to remove some water - makes much thicker yogurt)

However, it makes a much sweeter yogurt than what I was used to and was expecting. Pleases American palates I guess! But I like a higher acidity. Still, a good product. (Posted on January 2, 2014)
Wow, unbelievable! Review by Worth
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I have only made a few batches using whole milk and cream. It is taking about 10 hours to make yogurt in my Eurocuisine. It is extremely creamy and less tart than what I can purchase at the grocery store. Straining it over night makes an absolutely fantastic yogurt cheese (Lebneh) that is pure heaven. The 30 minutes it takes to heat and cool the milk then add the culture is well worth the trouble. I will never go back to purchasing mass produce yogurt at the grocery store. (Posted on January 1, 2014)
Disappointed Review by Mari W
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I tried the Greek styled yogurt culture and was disappointed in the product. The yogurt curtled. It was inedible.

Response from CFH: Please contact customer support for troubleshooting advice before discarding product. Many cultures can be saved with minor adjustments. (Posted on December 25, 2013)
Good Flavor Review by Tracy
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Overall, the flavor of this starter is very good. I was surprised at the amount that I got for the price. I have not used it long enough to comment on whether the quality is better for the price. I am disappointed about the instructions for raw yogurt. I am a huge fan of raw dairy and do not spend time and money aquiring raw dairy just to pasturize it myself. I found the directions for making raw yogurt confusing and time consuming. It seemed like I would have to buy new starter quite often if I understood correctly. If this is true, this defeats the purpose of me making my own yogurt.

Response from CFH: Using raw milk to make yogurt using this culture does require an extra step--pasteurizing one batch per week to use as mother culture for making raw milk yogurt for consuming. Please contact customer support for advice on making raw milk yogurt. (Posted on December 25, 2013)
Only got one good batch so far, rest had problems Review by Jim
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I only got a good batch the very first time, the rest had problems, including separating, never setting, etc.

It appears that if you don't make a batch every day or so, and the batch sits in the fridge for say 5 days, the next batch has problems. Maybe it's just the Greek culture that is this temperamental.

Response from CFH: Troubleshooting revealed that not enough starter was being used. The ratio for the Greek Starter is 1.5-2 teaspoons starter yogurt per cup of fresh milk to culture a new batch. (Posted on December 23, 2013)
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