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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 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
  • 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

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Customer Reviews

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)

Overall very happy. Customer support helped with problems Review by Marty
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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
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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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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
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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
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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
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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)

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)

very disappointing Review by Carol
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i've made yogurt many times before, using store bought yogurt as a starter, with complete success. The starter I received from you did not work - at all. I followed the directions exactly, temp was consistent at 110-112, and at 6, then 12 and 18 hours it was still totally liquid. With high hopes I refrigerated it, thinking surely it would thicken. That never happened. I was very disappointed with it?

CFH Note: It is important to activate one packet at a time. Making larger batches can make it more difficult to regulate the temperature to ensure that all of the starter is warm enough to completely activate. It is also important to follow the special instructions for raw milk activation: http://www.culturesforhealth.com/make-thermophilic-raw-milk-yogurt/ and be sure to contact Customer Support if you have any issues.

(Posted on 11/25/2014)

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)



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