Greek Yogurt Starter

Price
Value
Quality
64 Review(s)

Availability: In stock

$12.99

Product Alerts

Perishable  
Share: FB

Quality
5 star :
86%
( 55 )
4 star :
2%
( 1 )
3 star :
3%
( 2 )
2 star :
2%
( 1 )
1 star :
8%
( 5 )
Value
5 star :
66%
( 42 )
4 star :
23%
( 15 )
3 star :
5%
( 3 )
2 star :
2%
( 1 )
1 star :
5%
( 3 )
Price
5 star :
50%
( 32 )
4 star :
34%
( 22 )
3 star :
11%
( 7 )
2 star :
2%
( 1 )
1 star :
3%
( 2 )
Total : 64 Reviews

Items 1 to 10 of 64 total

per page
Page:
  1. 1
  2. 2
  3. 3
  4. 4
  5. 5
  6. ...
  7. 7
Love it! Review by Kathy
Price
Value
Quality
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 3/31/2011)
Excellent yogurt starter that fits my method of yogurt making Review by Toni
Quality
Price
Value
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 1/11/2013)
A great value for tasty, mild homemade yogurt. Review by amanda
Value
Quality
Price
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 3/2/2013)
Never disappointed! Review by Officemaven
Value
Quality
Price
I make this yogurt with organic 2% milk and 1/3 cup of powdered non-fat dry milk. It is mild...unless I forget about it and it incubates too long, in which case it is still edible, just a bit tart. I sometimes strain it for thicker yogurt if the family is patient. We eat it primarily in smoothies but also with fruit and homemade granola. It doesn't last long! I have two yogurt makers and make batches every week! Also, the live culture stands up well to multiple uses. Very hardy strains! Re-buying because someone ate my culture... (Posted on 7/8/2013)
Love the taste and texture. Nice and firm. No problems with set up the first time. I use whole milk sweeten with honey or eat plain. My digestive tract thanks you. Review by Just retired
Value
Quality
Price
See above. Excellent. (Posted on 11/15/2013)
Yippie Best Yogurt Ever Review by QueenoftheRanch
Value
Quality
Price
Thank you so much for providing a wonderful wholesome product. I will never buy yogurt again! Easy. Great taste. I make 2 quarts of Greek yogurt in a Cuisine yogurt maker, draining in the Cuisine Greek yogurt stainer in the refrigerator, overnight, every week. This culture provided a great start for us. (Posted on 11/16/2013)
Better taste than store bought yogurt. Takes longer to set. Review by Karen
Price
Value
Quality
I use a Yogourmet yogurt maker. It takes about 15 hours to set. But results are great! (Posted on 11/21/2013)
Wow, unbelievable! Review by Worth
Value
Quality
Price
I have only made a few batches using whole milk and cream. It is taking about 10 hours to make yogurt in my Eurocuisine. It is extremely creamy and less tart than what I can purchase at the grocery store. Straining it over night makes an absolutely fantastic yogurt cheese (Lebneh) that is pure heaven. The 30 minutes it takes to heat and cool the milk then add the culture is well worth the trouble. I will never go back to purchasing mass produce yogurt at the grocery store. (Posted on 12/31/2013)
Pleased Review by none
Price
Value
Quality
I grew up around "Greek Style" yogurt as my parents were from Cyprus and yogurt was a staple in the home as I grew up. Certain meals had to have yogurt i.e. rice pilaf w/chicken or lamb. Giros w/tzatziki and many times in the 30's just yogurt and home baked bread for a meal.
This is as good as it gets. We always have yogurt in the refrigerator at home. I am even trying to make it in Mexico as I write this but have to work out a few details. The milk here is Ultra Pasturized. (Posted on 1/28/2014)
Good Review by Dawang
Quality
Price
Value
Excellent (Posted on 2/10/2014)

Write Your Own Review

You're reviewing: Greek Yogurt Starter

  •  
    1 star
    2 stars
    3 stars
    4 stars
    5 stars
    Value
    Quality
    Price
  • * Required Fields


Free eBook Library Access & Weekly Newsletter


Sign up today for free access to our entire library of easy to follow eBooks on creating cultured foods at home, including Lacto-Fermentation, Kombucha, Kefir, Yogurt, Sourdough, and Cheesemaking.
  • Library of eBooks for making your own cultured foods
  • Weekly newsletter filled with tips & tricks
  • Expert advice articles, recipes, and how-to videos
  • Join 150,000+ other health-conscious readers
  • We never share your information!
first name last name email address