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Greek Yogurt Starter

Availability: In stock

SKU: 5204
$12.99


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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 Kathy at 5/1/2012 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.
    • Do you find this question helpful?  Yes   No
  • From Jennifer at 3/30/2012 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.
    • Do you find this question helpful?  Yes   No
  • From WeeCareAcademyPreschool at 3/23/2012 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
    • Do you find this question helpful?  Yes   No
  • From Tina at 3/9/2012 3:39 PM
    • Raw milk question - I've 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. Instead, you make and maintain a separate pasteurized dairy mother culture with milk that has been heated to 160°. See here for the full instructions: http://www.culturesforhealth.com/making-dairy-mother-culture-non-dairy-yogurt/

      Then use the pasteurized dairy mother culture to inoculate your raw milk (only heated to 110°) for your batches of raw milk yogurt. More information about using a thermophilic (heat activated) starter with raw milk is here: http://www.culturesforhealth.com/raw-milk-yogurt-video/
    • Do you find this question helpful?  Yes   No
  • From Dawn at 2/9/2012 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 2/7/2012 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

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Customer Reviews

good flavor! Review by Tennessee Tim
Value
Quality
Price

If this recultures well over time it will be well worth the price!The flavor is very good, somewhat tangy and once drained, very good texture!

(Posted on 8/23/2015)

Great product Review by Sheri
Price
Value
Quality

I have tried a couple of the regular yogurt starters, which were very good, but I still go back to the greek yogurt culture. It is creamy and tasty without being sour. I like to use whole milk with some 1/2 and 1/2 but it is getting so hard to find 1/2 and 1/2 that is not ultra-pasteurixed. I tried also adding powedered milk to thicken, but didn't like the flavor it gave the finished product. Thanks

(Posted on 8/19/2015)

Delicious! Review by BoyMom
Value
Quality
Price

I have made 6 batches now with this starter and like it very much. The taste is delicious. I recommend this product. It is so nice to have it as starter from week to week, I just have to use caution and not eat it all so I have some starter for the next batch! Thanks for a well priced high quality starter.

(Posted on 7/29/2015)

Impressive Review by Roy
Price
Value
Quality

Locally I can only find Organic Cows milk, So my comparison was with the commercial organic Greek yogurt products. Really there is no comparison in taste. This culture makes a superior yogurt. The culture is easy to keep alive and active. So far I have used 10 gallons of milk to make yogurt and as I use it the culture seems to be getting stronger.

(Posted on 7/20/2015)

Not so Greek Yogurt Yet Review by SweetBee
Price
Value
Quality

Followed the instructions meticulously using organic milk but didn't get that nice thick Greek yogurt. It did culture and tasted like yogurt but did not thicken.

Very apprehensive to use that second packet and have it not turn out as expected again.

Much too expensive when you consider you only get two packets, yes, I know you can re-culture the batches IF they work in the first place which didn't happen for me.

I've had great results for years using store bought yogurt as my starter, guess I'll try that with some of the store bought Greek style too. Certainly a much less expensive venture.


CFH note: It is important to to contact Customer Support right away when having difficulties activating a culture. If the activation batch has a good smell and flavor, it should be used to make a second batch before discarding the remaining starter.

(Posted on 6/23/2015)

A nice, refreshing yogurt Review by Merry
Price
Value
Quality

Typically I use Bulgarian, but the past month I have been having less than stellar results, so I tried my hand with the Greek yogurt. I started with 32 ounces organic grass-fed, heated to 180*, cooled and added it to seven glass jars inside my EuroCuisine. The results were very thin, like milk. I chatted with CFH, and they encouraged me to just use the starter as it is. The next day, I made a new batch of yogurt, using the cultured thin starter as the base. It tightened up considerably, but still was looser than I like. I decided to use the Greek Yogurt Maker strainer for the first time; I just used 3 jars to see how it turned out. My husband likes it a lot! So, I poured the other 4 jars in and strained it also. It does reduce the liquid, but also reduces the quantity of yogurt, but we decided that's okay. The rest of the liquidy yogurt (the first batch) I put in the freezer, and will use it to make beautiful pancakes and biscuits. They are outstanding when made with yogurt! Also, I was told by the chat room on CFH that the whey can be very beneficial, and doesn't need to be thrown out. I forgot to ask how to use it, so will check on the chat room again. I am very happy with the Greek yogurt starter, and I also recommend using the Greek yogurt strainer!

(Posted on 6/17/2015)

Negative Review by hana
Quality
Price
Value

I tried the Greek Starter, Bulgarian, Mild and Traditional. All did fine, nothing special, the first 3 batches. The starter powder seems to have died. I followed instructions on freezing and temperature needs of the powders. Now that I have tried Cultures for Health for a few months and 4 varieties of yogurt cultures, I can not buy them again. They were disappointing and a waste of money plus the amount of money wasted on the wasted milk when yogurt was not the end result and time and effort. Oh well. It was worth a try but I will go back to buying cultures online elsewhere. I did not have these troubles with those. The commercial cultures will have to do. It's disappointing as I also make sourdough bread and wanted to branch out in that direction as well.

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

(Posted on 6/9/2015)

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
Quality
Price
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
Quality
Price
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
Price
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
Price
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
Quality
Price
Value

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
Quality
Price
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
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)

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
Price
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
Quality
Price
Value

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
Quality
Price
Value

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)



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