Mild Flavor Yogurt Starter

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$9.99


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Mild Flavored Yogurt Starter

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This culture has a mild 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).


Instructions: Heat milk to 180°F. Cool milk to 110°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. Usage Rate: 1 packet per 1 to 2 quarts milk; 2 packets per 1 to 4 gallons milk. Store in the freezer.

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

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

What is a direct-set culture? A direct-set culture is a one-time-use culture. It cannot be recultured (i.e., perpetuated beyond the single batch). Direct-set cultures require no maintenance or care. Simply keep the packets in the refrigerator or 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.

 

       
Bonni
 

Why I Love This Product

I love yogurt, but not all the time. I know there are people who eat yogurt every day and some who go through a gallon a week or more. Me? I like yogurt on occasion, so a direct-set yogurt culture is perfect! Our Mild Yogurt Starter is delicious, creamy, and super easy to make. I store the packets in the freezer and when the craving hits, heat the milk, cool the milk and let it culture in my Excalibur for 8 hours until set. It's so delicious, I eat it plain! Bonni, Customer Support Manager

 

 



Questions on Mild Flavor Yogurt Starter

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  • From john C. at 12/7/11 6:02 PM
    • I believe this is the starter culture I want. I am unclear as to how many "packets" are contained in each box. please advise. Regards, JC
    • Contains 8 packets; each packet makes 1 to 2 quarts
    • Do you find this question helpful?  Yes   No
  • From Emily at 4/8/12 2:39 PM
  • From Phoebe at 5/4/12 2:53 PM
    • Will it work to use pectin as a thickener? I have a fair amount of instant pectin (the type used for freezer jam) and wondered if I could use that in my yogurt.
    • Pectin is frequently used as a thickener in commercial products and should work very well with the Mild Flavor Yogurt Starter or any of the heirloom yogurt starters.
    • Do you find this question helpful?  Yes   No
  • From Bobbi at 9/20/12 12:24 AM
  • From Yvonne at 11/30/12 10:43 PM
    • What is the shelf life of your yougurt starters?
    • The direct-set Mild Flavor and Traditional Flavor Yogurt starters will last 6-12 months in the refrigerator or over 12 months when stored in the freezer.
    • Do you find this question helpful?  Yes   No
  • From Jeanine at 4/9/13 1:19 PM
    • Could you make more yogurt from the starters if you used some of the yogurt you made? I've seen recipes that make yogurt from milk and a carton of yogurt from the store. I was wondering if I could do the same thing with this, but I understand if it can't be done with the powder starter. Thanks.
    • With some care, a direct-set starter can be re-cultured two or three times by saving some of the yogurt and adding it to another batch of milk to produce additional yogurt. Eventually, however, a new direct-set starter must be used.
    • Do you find this question helpful?  Yes   No
  • From Melissa at 11/7/13 8:20 PM
    • can these be used in the cuisinart yogurt maker? The directions on it say to dump everything in and turn it on. I have only used the Euro cuisine where you pre heat to 180 degrees then cool and incubate. Thanks.
    • According to the instructions for this particular yogurt maker, yes, it can be used with our cultures. Since we recommend heating the milk and cooling it, Cuisinart instructs the user to do this and then subtract 1-2 hours from the total fermentation time.
    • Do you find this question helpful?  Yes   No
  • From Ashley at 11/11/13 12:58 PM
    • I am considering this yogurt starter and the Euro Cuisine yogurt maker but my question is can I use raw milk using these two products?
    • Yes, you can use raw milk with the mild flavor starter in a yogurt maker. However, if you are looking to maintain the beneficial bacteria in raw milk, then you must be sure to never let the milk or temperature of the yogurt maker get above 110º.

      Take a look here for more information: http://www.culturesforhealth.com/raw-milk-yogurt-video
    • Do you find this question helpful?  Yes   No

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Customer Reviews

Awesome Review by mel
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I have tried several of the yogurts. I find this one easy to use and of consistent quality. I do find that it has a creamier texture if I add in the dry powdered milk to the whole milk that I use. I tried the direct set but had trouble keeping up with the repeat incubations in a timely manner. (Posted on April 17, 2014)
Best Homemade Yogurt Ever! Review by Andi
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I love this starter. I made the best yogurt I have ever made with this starter. It has a wonderful flavor and works with all kinds of milk, even non-dairy types. I won't use any other type of starter again. This is the best!
Andi (Posted on March 28, 2014)
Wonderful taste, but inconsistent texture Review by whitetiger
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I'm not sure why I'm getting a different consistency each time I make yogurt. One time it turned out somewhat thick, at least compared to how it's been lately. It's been so runny that I've been using 2 packets instead of 1 per batch. A couple of times it has even separated into liquid and then a small amount of what could be called yogurt. I'd appreciate any feedback.

Response from CFH: Raw milk and goats milk will produce runnier yogurts. When using raw milk, we recommend following these instructions: http://www.culturesforhealth.com/raw-milk-yogurt-video

Mild Yogurt Starter cultures for 6 to 7 hours at 105°-110°F. Culturing yogurt for longer periods of time may cause the yogurt to separate into curds and whey.

One packet is enough to make 1 to 2 quarts of yogurt. It is not necessary to use more than one packet per one to two quarts of milk. (Posted on March 23, 2014)
Excellent Product Review by JL
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I am a beginner making homemade yogurt with a Cuisinart Yogurt Machine. I tried using store bought yogurt for my culture, but my yogurt always turned out runny. When I used Cultures for Health starter, my yogurt was firmer and very mild...perfect for my family that is skeptical about my new hobby! (Posted on March 20, 2014)
Saved us from grocery store sugar-bomb yogurt Review by retroid
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The trouble is that I find plain yogurt a little too tart and bitter, and the flavored yogurts in the supermarket are cloyingly sweet. To try to get the family away from the liquid candy yogurt at the supermarket, I got the Eurocuisine (with timer) and this culture. Dazzlingly successful right out of the gates. My current formula: 1 quart whole milk, 1/2 cup nonfat dry milk 180F for 10 min. Cool to 105F by adding half quart cold milk. Add 1tsp vanilla extract, two teaspoons Truvia (stevia), and the culture packet and stir. Ferment 9h, then each jar gets 1tsp cinnamon, 1/2tsp turmeric, 1tsp sugar. Or some crushed blueberries or some hot cocoa mix. Dynamite. Can't wait to develop more flavors. (Posted on March 8, 2014)
Excellent! Review by Suzanne
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I made 2 quarts of yogurt with this starter and just love it! My husband is not a yogurt eater and likes it very much as long as I add some fruit to it or some jam. I find it is not tart at all and keeps well. Having a yogurt maker, it is so easy to make and nice to say "I made this". Try it out, you will really enjoy it. (Posted on March 6, 2014)
excellent Review by Rose
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This mild yogurt starter made a light and creamy yogurt. I used it for the SCD yogurt recipe - 24 hour fermentation- and it tasted fabulous!! It also made awesome Greek yogurt. Looking forward to trying nut milk yogurts!! (Posted on February 25, 2014)
Love it! Review by Amanda
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This is my second culture to try (first from another company), and I love it! It's super easy to use, and has a great slightly tangy flavor. (Posted on February 24, 2014)
Love it! Review by jkimme
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It has the best flavor! (Posted on February 21, 2014)
love it Review by janice
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so easy to make...so convienent! (Posted on February 6, 2014)
Perfect. Review by Terry
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This was a no-fail culture. Made great tasting yogurt very easily. (Posted on January 23, 2014)
Best yogurt I've ever eaten! Review by shenvalleygirl
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I used the reviewer "Huck's" recipe of 34 oz. raw milk, 8 oz. raw cream, 1 packet of starter and incubated for seven hours in my new Euro Cuisine yogurt maker. It came out mild and creamy and there is no need for any thickening agents. I have enough starter for seven more batches and will definitely be ordering it again. Thanks, Cultures for Health for a great product! (Posted on January 21, 2014)
Perfect Yogurt, my granddaughter approves! Review by Love homemade yogurt
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This is the third culture I have tried, and the first from cultures of Health. I will definitely order this one again, and maybe try another one. My granddaughter loves this one. (Posted on January 3, 2014)
Best homemade yogurt. Review by Mitch
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This yogurt gets rave reviews from my friends and family. Super easy to make. (Posted on December 30, 2013)
I didn't care for this yogurt Review by Diane
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I didn't care for the taste or consistency of this yogurt so I won't be making it again. (Posted on November 16, 2013)
Perfect Review by Cat
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Very mild and creamy--just the way I like it. Am eager to try this with coconut milk. Definitely the starter I will use from now on! Thanks! (Posted on November 12, 2013)
Our favorite! Review by BB
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This is the yogurt starter when return to again and again. Makes excellent yogurt every time. Mild in tartness while retaining a traditional yogurt taste. (Posted on November 12, 2013)
awesome yogurt; perfect balance of flavor and also very thick. Review by Bedros
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I used the started supplied for first run, after that I was able to make new batches from existing yogurt without using any more starters. Your experience may vary, if this is the first time you make yogurt.

I can eat this yogurt all day long; it's so delicious.


Use two packets for 1 gallon milk. (Posted on October 31, 2013)
works in cashew milk Review by Carly
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Since starting to use this yogurt culture, we've had to go casein-free. I'm thrilled to report that this starter has worked beautifully with homemade cashew milk. We have played around with thickeners and prefer the results we get with gelatin. It also helps with creaminess to make particularly rich nut milk - something between cashew milk and cashew cream. I'm so glad we get to keep enjoying this wonderful culture even without dairy. (Posted on June 29, 2013)
Great Product Review by GM
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Perfect results every time. I've tried this mild culture with all whole milk and with 2% and whole milk (50/50 ratio). If I use a lower fat milk, I usually add a splash of heavy cream to give it more body. For those complaints about lumps and runny yogurt, remember heating to 180° is important to denature the milk, and never let the milk come to a rolling boil. When I first began to make yogurt (5 mths ago) I would add powdered milk, as some suggested, to make the yogurt thick, but this defeats the purpose of my intent to make yogurt: a healthier and cheaper alternative to store bought yogurt. Powdered milk contains oils and other preservatives that I'd prefer to keep out of my body. If you want a truly thick yogurt just use whole milk only, and some sugar to feed the culture helps, with a splash of good vanilla--you've got yogurt that tastes just like ice cream! Don't throw away that whey, you can use it to put into your smoothies, and I used a recipe from THIS website where you turn your whey into a culture to make ketchup. For complaints about runny yogurt, please remember that commercial yogurts have artificial thickeners in it. If it really bother you, get 3 bowl shaped coffee filters, place it in a spaghetti strainer all slightly overlapping, place yogurt in it and place this in a bowl to catch whey while it sits in refrigerator for 1 hr or so. (Posted on June 8, 2013)
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