Greek Yogurt Starter

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8 Review(s)

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$12.99
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Greek Yogurt Starter

Quality
5 star :
100%
 ( 8 )
Value
5 star :
63%
 ( 5 )
4 star :
25%
 ( 2 )
3 star :
13%
 ( 1 )
Price
5 star :
38%
 ( 3 )
4 star :
38%
 ( 3 )
3 star :
25%
 ( 2 )
Total : 8 Reviews

8 Item(s)

per page
Love it! Review by Kathy
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I bought and started using the Greek starter in January. The first little batch was thin and needed straining, but the other batches I have made have been wonderful. Sometimes I strain them for a thicker "greek-style" yogurt, sometimes not - great either way. Perfect with berries. (Posted on March 31, 2011)
A great value for tasty, mild homemade yogurt. Review by amanda
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I bought this culture a few months back and really like the quality. I read the instructions and followed them for refreshing the culture. At first, it looked like the culture would fail, but after having it fully refreshed (the longest incubating time was 7 hours for 1 quart of milk for the refreshing period), I have incubated many times with great results. I normally use regular whole milk or 2% and heat it to 180 degrees and hold it there for 5 minutes and chill it in an ice bath to get it down to incubating temperature faster. I use an older yogourmet incubater and incubate for roughly 4.5 hours each time and the result is a firmer (NOT like store bought firm, but firm enough that on a spoon it holds shape and the impression in the yogurt remains). I save some in a mason jar for starter culture for the next batch and strain the rest further for wonderfully thick Greek yogurt. I use it for recipes like homemade frozen yogurt, smoothies, and dessert toppings. Very mild taste that my children prefer over store bought. To make a great mild tasting vanilla flavor, I use 1/4 c. agave, 1 tablespoon of vanilla extract and mix with whisk in 4 cups of yogurt. For a sweeter version of vanilla and for freezing I increase the agave to almost 1/2 cup, but that is more like store bought frozen yogurt sweetness. I prefer this culture over the sachets from the health food store for yogurt culturing. This by far is a better deal. It lasts months and I still have the back up culture in my fridge. (So about 5 months of using it and it still works wonderfully). (Posted on March 2, 2013)
Excellent yogurt starter that fits my method of yogurt making Review by Toni
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I always strain my yogurt, extracting a volume of whey equal to the volume of strained yogurt. From half gallon of pasteurized, organic, whole milk I get a quart of thick yogurt. So I cannot comment on the thickness of unstrained yogurt made with this starter. I know that for my method, using a Yogurmet yogurt maker and cheesecloth for straining, it is perfect. I save out starter from my new batch and use it for the next batch (about 1/3 cup to culture the half gallon of milk). The flavor and effectiveness are still there after the 5 batches that I have made so far. This is a big money saver in the long run. I only wish that, with so many different yogurt starters available from Cultures for Health you would make it more obvious from the package which cultures can be reused, like this one, and which are one-time cultures. (Posted on January 11, 2013)
Yummy Review by short muffin
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So very yummy. I make about a gallon of milk with one cup cream at a time. I strain half of it. Both are great. My 6 year old didn't like it at first and now she eats it with honey instead of dessert. (Posted on May 11, 2011)
WOW Review by Mij
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I used a heating pan. Then I strained it. It was incredible!!!!! (Posted on March 4, 2013)
Excellent Yogurt Set Review by Katie
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I have had great success with this yogurt. I use a eurocusine yogurt maker, the one with the seven little glass cups, so straining is not a convenient option for me. However, I have still made a very firm yogurt with this culture, even without straining. I add a half a cup of nonfat dried milk during the heating process and that makes all the difference. Using 2% milk, I get a set very similar to conventional Greek yogurt from the store. Using 1% resulted in a significantly looser set, but still tasty. All in all, great starter culture! I'm on my forth generation, saving a little bit from each batch to start the next one, and it's still going strong! (Posted on March 16, 2013)
Nice! Review by Cindy
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This is my first time making yogurt & everything went well. I used organic whole milk from the grocery store. The yogurt came out thick and creamy. It was just like you'd buy at the store! I am very pleased. (Posted on October 31, 2012)
Good Review by Cindy
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This is the first yogurt I've ever made. I use raw cow's milk. The yogurt is not as thick as store bought,more like the thickness of a regular store bought yogurt, not Greek yogurt.

The flavor is good & I would recommend the starter. (Posted on December 15, 2012)

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