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 Karen at 2/7/2012 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 be increased by straining the yogurt to remove the whey. The longer you ferment the yogurt, which allows the bacteria to consume the lactose, the less sugar remains. If it ferments too long, the bacteria will run out of food, and may weaken and/or die.
    • Do you find this question helpful?  Yes   No
  • From Harley at 2/4/2012 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 1.5-2 teaspoons starter per cup of fresh milk, up to 1/2 gallon.
    • Do you find this question helpful?  Yes   No
  • From Michael at 12/19/2011 12:22 PM
    • This is more of an answer to the question from Adrienne at 8/31/11 6:53 PM. There are four cups in a quart, not two, so the instructions in the video are correct.
    • Thank you Michael!
    • Do you find this question helpful?  Yes   No
  • From The Cat Whispurrer at 12/9/2011 11:51 AM
    • First, I'd like to say thanks SO much for including enough culture to make two batches of yogurt in each package!

      I purchased your Greek Starter and lost half of my first package of culture due to a faulty yogurt maker. I quickly replaced my yogurt maker with another and now have a cup of activated starter that looks like the thickest most wonderful Greek yogurt that I've ever seen!!!

      My question is this. Am I able to freeze a batch of the activated starter culture (meaning I'd like to freeze the heated and cooled cow's milk to which the initial culture has been added and already incubated)???

      Thanks very much!
    • You can try freezing a small amount of yogurt in ice cube trays to thaw later and use as starter yogurt. Freezing is not a perfect solution but it will usually work as long as the yogurt is only frozen for a short period of time (no more than a few weeks).
    • Do you find this question helpful?  Yes   No
  • From Jim Q at 12/6/2011 11:27 PM
  • 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
  • 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 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 Niki at 8/23/2011 5:04 PM
  • 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

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Customer Reviews

terrific Review by abbie
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Just got a greek yogurt maker. Made a small batch first. Tasted great. Polished that off pronto. Next batch was 2 qts. It worked just fine and dandy. Flavor vigorous, yet smooth as silk. Love it. A big keeper!!!

(Posted on 12/20/2014)

Perpetual Greek Yogurt Review by MrBote
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I kept a batch of this perpetuated for 9 months. All I have done is, let my starter from each batch get to room temperature as I am heating the milk. I double wrap the pan with two tri-folded bath towels and it is still warm when I wake up 5-6 hrs later on top of the stove. The hardest part is getting everyone else to not push the limit with what I need leftover, so I have to set the starter aside ahead of time now.

(Posted on 12/7/2014)

easiest way to make yogurt! Review by clare
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great starter that lasts for ever - i have bought the bulgarian and the greek and find them both good and similar. (Also bought the Villi but that didn't work for me). I heat the milk to about 170 in a pot, then let it cool to 115, put in a cup of yogurt from the previous batch, whisk with a fork a bit, then put the pot in the oven with the oven light on all night. Next morning put it right in the fridge ,still in the pot. I keep a couple of small containers of the yogurt in the freezer in case the yogurt gets finished or i have time between batches.

(Posted on 11/23/2014)

Excellent Product Review by Evelyn
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Easy to make and delicious.

(Posted on 11/17/2014)

My whole family loves this Review by catberle
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I made my first batch a few weeks ago with a full gallon of organic 2% milk. Yes, I did not read the directions carefully. So I ended up using both packages of starter. The recipe filled 4 quart mason jars and almost filled an 8 ounce jar. Not sure how that's possible, but I used what was in the small jar as my starter for my next 1 gallon batch. I have two teenaged sons and my husband loves yoghurt, so we go through a gallon in a week or so easily.

It made a delightfully delicious, creamy yogurt. Not too sour, which is perfect for my children. I kept planning to strain it, but it was so tasty, I didn't bother.

I will never go back to store bought!

CFH note ~ We highly recommend reading the directions thoroughly before starting the process, we're very pleased with the happy ending on this yogurt story!

(Posted on 11/13/2014)

Great yougurt you know exactly what ingredients you put in. Review by monica
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First batch was thin, no problem, used it to make the next batch and to make smoothies. Next batch was amazing, I keep making it, the thickness is perfect and the tartness also. I make it with raw milk the old fashion way, boil to 180 cool to 110-115 and mix in the culture, wrap it in blanket and wait.

(Posted on 11/8/2014)

Good results Review by Banjorn
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I followed instructions and got a good set on yogurt on the first try. It is a good full bodied taste with a bit of a tang to it. Very creamy. Raising the temp slowly allowed for a smoother product (grainy if heated too fast). Several friends have been over and tasted the yogurt and all speak well of the taste. I highly recommend it.

(Posted on 10/30/2014)

Delicious homemade greek yogurt! Review by Sabrina
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I have been very happy with all of the products I have purchased through Cultures for Health, and the greek yogurt starter is no exception.

The included instructions are clear and the starter very easy to use to produce yummy greek yogurt. The starter comes with 2 packets too, which is great for an "oops" moment. Making our own greek yogurt has saved us a lot of money and I find it very satisfying.

The customer service here at Cultures for Health is incredible and is another reason why I continue to be a customer. They are incredibly knowledgeable and have always helped me.

(Posted on 10/27/2014)

WOW! Fantastic Review by Phil
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My wife and I are both eating this yogurt almost as fast as I can make it. No need to strain, it has come out perfect each time. I am now considering purchasing other starters.

(Posted on 10/24/2014)

I AM LOVING IT! Review by Ross
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My aunt taught me how to make Greek yogurt when I was a very young adult. Homemade yogurt is something I grew up with, either made by my grandmother, mother, and aunt. The culture is something I trust from you, much more than using store bought yogurt. Thank you for your business.

(Posted on 10/21/2014)

Never buying yogurt again! Review by Ang
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This starter helped make amazing greek yogurt at home. The directions they give are really helpful and they even give you a second starter pack in case you do something to your mother batch.

(Posted on 10/20/2014)

Good quality product Review by Ashley Cable
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Arrived on time and as described. Good quality product.

(Posted on 10/6/2014)

100% Pleased Review by Tawni
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I purchased the Ultimate Healthy Living Bundle and received the Greek yogurt starter as part of that package. While my first batch did not set, the second one worked wonderfully! I love being surprised at how little effort it can take to make your own food - and this fits right into that model. I'll be trying other foods from Cultures for Health as the holidays near and my travel slows down.

(Posted on 10/4/2014)

Love my Greek Yogurt Review by chercope
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I eat yogurt every day and I am thrilled with the Greek Yogurt that I have been able to make at home using the Greek Yogurt Culture from Cultures for Health. I make two quarts a week using 2% milk from the grocery store - nothing fancy, but the results are excellent each time. Took me a couple of batches to get the timing precisely right with my Dash yogurt maker but now I think I could make a batch in my sleep. It's so easy and the taste and texture are superb.

(Posted on 10/4/2014)

Happy so far! Review by Anna
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I love the idea of this product, so I don't have to keep buying store bought yogurt to make my yogurt! Customer service is definitely 5 stars! I knocked off a star because its kind of annoying that the first batch didn't set up, and so I wasted all that milk (only used a few tablespoons to start my next batch, which did set up, I don't drink smoothies so I couldn't use it for that), and my next batch was a bit thin as well, which wasn't a complete waste, but it took til my 3rd batch to be how I like it (customer service was WONDERFUL the whole time). So in that way, its definitely going to take me a while to save money using this product, but I have high hopes of using this starter for a very, very long time!

I love the taste and texture, and it's working great so far! Recommend it!

(Posted on 9/30/2014)

It works! Review by Homesteader
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I have tried to make yogurt using commercial yogurt as my starter culture and it was always on the thin side, needing to be strained, a lot. I purchased this greek yogurt culture and it worked the first time. It was thick without having to strain it. The second batch the same. It does have whey that has separated from the yogurt, but the yogurt itself is thick.

(Posted on 9/29/2014)

Very good results Review by irat
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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
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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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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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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)



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