Kosher Yogurt Starter: Traditional Flavor

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This culture has a traditional tart yogurt flavor with a heavy body and is for use with a yogurt maker or

similar heating appliance. This is a direct-set yogurt starter and cannot generally be recultured (see below). Kosher.

  • Traditional tart flavor
  • Thick consistency
  • Requires a yogurt maker or similar heating appliance
  • Direct-set yogurt starter; makes up to 10 batches per bottle, 1-2 quarts per batch
  • Kosher (click here to view the kosher certificate)
  • Click here to compare our different yogurt varieties

Each Resealable Bottle Contains: 1-1/4 teaspoon direct-set freeze-dried yogurt starter; sufficient to inoculate milk at the following rate: 1/8 tsp. per 1 to 2 quarts milk; 1/4 tsp. per 1 to 4 gallons milk. Store in the freezer.

Instructions: Heat milk to 180°F degrees. Cool milk to 115°F. Add the yogurt culture and stir gently until fully dissolved and well distributed throughout the milk. Incubate the mixture at 105° to 110°F for 6 to 7 hours until set. Refrigerate prior to eating. For added body, add 1/2 cup nonfat powdered milk before heating the milk. Customers wishing to use this starter culture with raw milk should click here for further instructions.

Ingredients: Milk, live active cultures (Bifidobacterium lactis, Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus)

What is a Direct-Set culture? A Direct-Set culture is a one-time-use culture and cannot be recultured (i.e., perpetuated beyond the single batch). Direct-Set cultures are often preferred by occasional yogurt makers as they require no maintenance or care. Simply keep the packet in the freezer and remove the portion for your recipe when it's time to make yogurt. Most Direct-Set cultures contain multiple doses to inoculate multiple batches.

Questions on Kosher Yogurt Starter: Traditional Flavor

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  • From Tina G at 11/28/11 7:36 PM
    • What kind of yogurt starter can I use to make yogurt from RAW cow's milk?

      I want to use this without heating the milk, hence leaving the enzymes intact. Any suggestions please?

    • Any of our yogurt starters will work with raw milk. We have instructions on our website for making raw-milk yogurt with either mesophilic (countertop) cultures, or thermophilic cultures that need a certain level of heat.
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  • From Candace at 3/11/12 10:30 AM
    • Who certifies your yogurt starter as kosher?
    • Our Kosher yogurt starters are manufactured by The Dairy Connection, whose products are certified as Circle K Kosher Dairy by
    • Do you find this question helpful?  Yes   No
  • From BERNARD at 8/29/12 8:07 PM

    • Yes, the Kosher starters may be used with alternative milks. You might still need a thickening agent, the alternative milks can create a pretty thin yogurt. See this article for more information on enhancing and thickening yogurt:
    • Do you find this question helpful?  Yes   No
  • From Amanda at 4/16/14 5:26 PM
    • Can I use pasteurized milk to make this yogurt?
    • Yes! Any regularly pasteurized milk can be used. Do NOT use Ultra Pasteurized or anything High Temperature Pasteurized.
    • Do you find this question helpful?  Yes   No

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