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"Wow, unbelievable!"

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...

- Worth

Greek Yogurt Starter Culture

SKU: 5204
$12.99

Availability: In stock

You Can Do This
When you buy this product you get FREE ACCESS to: 155-page Yogurt eBook including 30 recipes plus hundreds more articles, recipes, and how-to videos.

Description

Details

Deliciously rich and tangy, this heirloom, thermophilic starter can be re-cultured indefinitely. Drain whey from the finished product to make thick Greek yogurt or enjoy as-is.

  • Each box contains 2 packets of yogurt starter culture.
  • 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.
  • Suitable for use with pasteurized whole milk and with raw dairy milk or non-dairy milk, with special care.
  • Avoid ultra-pasteurized or UHT milk.
  • Reusable culture: a small amount of each batch can be used to make the next batch and re-cultured from batch to batch indefinitely.
  • Instructions for using this culture are included and may be found here.
  • Having trouble making Greek yogurt? Browse our Yogurt Troubleshooting Articles or contact us for assistance.

 

Greek Yogurt Starter Culture Instructions and Troubleshooting

 

Greek Yogurt Starter Culture Allergen Information

  • Manufactured in a facility that also proecess products containing soy and dairy.
  • Gluten-free
  • Non-GMO

 

Shipping Information and Shelf Life

Our Greek yogurt 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

 

Additional Details About the Greek Yogurt Starter Culture

For an even creamier yogurt 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

 

Actual product may differ from image shown above.

 

Reviews

118 Reviews For "Greek Yogurt Starter Culture"

  1. Love it!

    by Kathy on 03 Thu,2011

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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.

  2. Excellent yogurt starter that fits my method of yogurt making

    by Toni on 01 Fri,2013

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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.

  3. A great value for tasty, mild homemade yogurt.

    by amanda on 03 Sat,2013

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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).

  4. Never disappointed!

    by Officemaven on 07 Mon,2013

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    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...

  5. 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.

    by Just retired on 11 Fri,2013

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    See above. Excellent.

  6. Yippie Best Yogurt Ever

    by QueenoftheRanch on 11 Sat,2013

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    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.

  7. Better taste than store bought yogurt. Takes longer to set.

    by Karen on 11 Thu,2013

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    I use a Yogourmet yogurt maker. It takes about 15 hours to set. But results are great!

  8. Wow, unbelievable!

    by Worth on 01 Wed,2014

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    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.

  9. Pleased

    by none on 01 Wed,2014

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    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.

  10. Good

    by Dawang on 02 Tue,2014

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    Excellent

  11. Delicious.

    by Sarah on 02 Thu,2014

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    This is delicious. My children like the taste better than store bought Greek yogurt. It tastes very fresh.

  12. Great

    by cc on 02 Wed,2014

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    My family loves it - way better than storebought yogurt.

  13. Great Starter

    by arhackbarth on 02 Mon,2014

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    Great Starter overall.
    First time I made it, it turned out like water with yoghurt flavour. Was very disappointed, read through the troubleshooting pages and on one it said that this sometimes happens to greek starter the first time and to try again. Did just that and it's been turning out perfect ever since!

  14. Works Great

    by James on 03 Fri,2014

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    Have tried in the past to make yogurt from the last bit of store bought tubs with little success. Was always too thin or just had an off taste. Not this time. Was nice and thick even before I strained it and tasted great.

  15. Love it!

    by Karen on 03 Wed,2014

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    I started using this product a month ago, with great success. My husband says that a jar, with a touch of maple syrup, is better than ice cream! And my 10 year old granddaughter likes it too! I make it every other day and its great!

  16. GREAT STUFF!

    by Cathy on 04 Fri,2014

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    Love how easy it is to follow directions and have wonderful fresh yogurt!!!

  17. My favorite yogurt!

    by Jana on 04 Mon,2014

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    This is by far my favorite yogurt! Even my picky kids love it and eat it every day. It is a much better value than the previous powdered yogurt starter I'd been using, and provides consistent results batch to batch. It is creamy and smooth and delicious!

  18. Great product

    by nate on 05 Wed,2014

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    The first time I made the yogurt it did not set but now it works just fine. It only takes me five hours for the yogurt to set in a towel wrapped slow cooker.

  19. Makes great yogurt. Support for Sarah extremely helpful.

    by CAM on 05 Wed,2014

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    If your first few batches aren't exactly what you want keep adjusting the time you heat the milk, the amount of starter and the time for culturing. Support from Cultures for Health is very good if you need it.

    For my personal preferences, using a scant teaspoon of starter for one quart of milk made a creamy yet tart yogurt. On Sarah's advice I now heat the milk slowly. I hold the milk at 185F for 5 minutes and culture for at least 8 hours.

  20. No more store bought yogurt for me!

    by Ginny on 05 Fri,2014

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    I first started making my yogurt in a 5 cup yogurt maker but it has become such a staple of my diet I had to move to half gallon batches in a slow cooker crock that I incubate in the oven. At first I only gave the review a 3 on price but changed it to a five since your initial culture seems expensive but since it lasts indefinitely due to the heirloom culture it ends up being very economical in the long run.

    Delicious tasting every time. I like to incubate for about 5 hours or until set and then stop incubating. I let cool for two hours and then refrigerate overnight and strain so the finished strained product is mild with the perfect consistency. I prefer to strain for about 2 hours as my most frequent use is for breakfast with a little maple syrup and fresh berries and a topping of homemade granola. To round out that meal I add one egg and one egg white scrambled and I am good to go for the morning.

    I whole heartedly recommend this starter. I am retired so it is totally worth it to me to make my own yogurt every week. In fact it has become part of my routine. Now that I have been incubating in half gallon batches it has been easier since I only need to do it once a week usually. If you are interested read on for my method.

    I heat the milk on the stove in a large sauce pan to 175 degrees and let cool. I use a digital thermometer with an alarm. Meanwhile I have preheated the slower cooker ceramic crock by adding water to it and just turn it on. When the milk has cooled to 110 degrees I remove the crock from the slow cooker and pour out the water in the crock and add the milk. I then stir in 3 tablespoons of reserved yogurt from my previous batch. I set the covered crock on a bath towel and wrap it up to insulate it. I put the whole thing on an insulated cookie sheet in the oven which I had preheated for about 3 minutes and then turned off but leave the oven light on. I insert the thermometer probe into the fold of the towel to track the temperature. During the culturing I keep an eye on the temperature and if it looks like the temperature is getting a little low I turn on the oven for 30 seconds to maintain the 110 temp. The crock is removed from the oven after about 5 hours or until the milk is set and cooled for about 2 hours and then refrigerated overnight and strained for two hours in the morning after I remove the small amount i will need for the next batch. I have not had a failure yet and sometimes the temperature while culturing is a little high like 117 or so but I am monitoring the temp between the towel and the crock and not the milk itself so that has not been a problem. Happy culturing!

  21. Great Yogurt!

    by Connie on 06 Wed,2014

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    Wonderful to have an heirloom culture that will last indefinitely!

    This company is so supportive and helpful. I had trouble getting my culture to set and the customer service folks worked with me until I achieved success!

    I made some adjustments with the temp as my yogurt maker suggested different temps than the culture recommended. But now I have a dependable batch of yogurt and no need to buy from the store. Thank you, Cultures for Health!

  22. Good!

    by Diana on 06 Sat,2014

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    I bought this because I live in a country where it's incredibly difficult to find yogurt with live active cultures. It works well and has a good flavor. I put some of the culture in the freezer and used it seven months later, and it still works. The customer service department was also very helpful. Thank you!

  23. Tasty!

    by Maya on 06 Wed,2014

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    I can't have cow's milk yogurt and goat's milk yogurt is hard to find, let alone Greek-style. This makes great yogurt, I do strain it to get the consistency I like.

  24. Quality Value

    by Shirley on 06 Wed,2014

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    The starter is truly quality. The yogurt is great tasting and reproduces a good strong culture not weakened by time. Just add sufficient yogurt to the next batch. Thank you for such a quality culture!

  25. Wonderful starter that has literally changed my life

    by pepamahina on 06 Sun,2014

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    This is a great product, and the seller was very helpful when I had some hiccups in the beginning. My husband and I now eat this yogurt mixed with grains, nuts, and fruit every morning for breakfast. It is tangy and delicious and I'll never go back to store bought yogurt. I use a yogurt maker and then strain it. Wonderful results!

  26. Easy & Wonderful Flavor

    by Nate on 07 Sun,2014

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    The company and product are fantastic. I’ve been making yogurt for a while using powders or other yogurts with good success. Using the Greek Starter Culture produced a yogurt that had a wonderful texture and flavor. I you can’t decide where to start, you can’t go wrong by choosing the Greeks Culture from “Cultures for Health”.

  27. Good for beginners

    by Daisy on 07 Mon,2014

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    My first batch set up great, and I ate it up. Yum! Then had to use my backup to start again. It did NOT set up. Tossed it out. Ordered more, and IT did not set up either. I failed to read the instructions in full, even if your starter batch does not set up, don't toss it out! It can still be used to culture the next batch (which set up beautifully!). Live and learn :)

    Response from CFH: Feel free to contact us anytime for troubleshooting advice if you have issues!

  28. GREAT

    by sunshine on 07 Mon,2014

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    I was excited to get started. My first attempt yielded, very thin almost thin kefir like Greek yogurt. I cultured another batch with some of that yogurt with the same results. I am glad that 2x envelopes come in the package. I used some of the already made yogurt and added the additional envelope to culture further w/fabulous results. SOOOOOOO creamy and just the right amount of zinginess (is that even a word?). So I have had great results in the 3rd and 4th batches, so needless to say I am very happy with this product. Thank You Cultures for Health, thank you.

  29. Completely worth the money

    by Chris on 07 Thu,2014

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    Prior to buying this start I had been using Yogourmet one shot starts. You prep your milk, pour it in, wait, and get yogurt.

    One of the HUGE advantages this has is that as long as you re-culture yogurt every 7 days you never have to buy another start!

    This start works fantastically well, and when paired with a strainer it makes some delightfully thick yogurt. Almost sour cream consistency if I let it strain long enough.

    On top of all that, this start produces yogurt that is MUCH less bitter than anything I have ever had before. It is so good I only have to add a half a teaspoon of a sweetener. To compare, with Yogourmet I was having to add 2 1/2 teaspoons to get it to an edible state.

    Overall I give this a 10/10. You won't be disappointed.

  30. Excellent, excellent, excellent.

    by MetalTiger on 09 Fri,2014

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    After struggling with trying to make yogurt from store bought yogurt, this product is a godsend--definitely worth the cost to have shipped from the States to Canada. Now I get nice yogurt each and every time. I would not hesitate to purchase again.

  31. Greek yogurt starter

    by orca on 09 Fri,2014

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    Great product!!!! And the people of Cultures for Health really care about their customers. They have a high level of expertise. They can answer any questions that one might have!

  32. Very good results

    by irat on 09 Thu,2014

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    I have made about 3 batches of yogurt so far and have had really good results. I will probably try another strain of yogurt in the future, but this has been very good. The last batch seemed to be the thickest but I am still straining it. I have had a few questions and used the chat system which has been very helpful.

  33. Love my Greek Yogurt

    by chercope on 10 Sat,2014

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    I eat yogurt every day and I am thrilled with the Greek Yogurt that I have been able to make at home using the Greek Yogurt Culture from Cultures for Health. I make two quarts a week using 2% milk from the grocery store - nothing fancy, but the results are excellent each time. Took me a couple of batches to get the timing precisely right with my Dash yogurt maker but now I think I could make a batch in my sleep. It's so easy and the taste and texture are superb.

  34. 100% Pleased

    by Tawni on 10 Sat,2014

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    I purchased the Ultimate Healthy Living Bundle and received the Greek yogurt starter as part of that package. While my first batch did not set, the second one worked wonderfully! I love being surprised at how little effort it can take to make your own food - and this fits right into that model. I'll be trying other foods from Cultures for Health as the holidays near and my travel slows down.

  35. Never buying yogurt again!

    by Ang on 10 Mon,2014

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    This starter helped make amazing greek yogurt at home. The directions they give are really helpful and they even give you a second starter pack in case you do something to your mother batch.

  36. I AM LOVING IT!

    by Ross on 10 Tue,2014

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    My aunt taught me how to make Greek yogurt when I was a very young adult. Homemade yogurt is something I grew up with, either made by my grandmother, mother, and aunt. The culture is something I trust from you, much more than using store bought yogurt. Thank you for your business.

  37. Delicious homemade greek yogurt!

    by Sabrina on 10 Mon,2014

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    I have been very happy with all of the products I have purchased through Cultures for Health, and the greek yogurt starter is no exception.

    The included instructions are clear and the starter very easy to use to produce yummy greek yogurt. The starter comes with 2 packets too, which is great for an "oops" moment. Making our own greek yogurt has saved us a lot of money and I find it very satisfying.

    The customer service here at Cultures for Health is incredible and is another reason why I continue to be a customer. They are incredibly knowledgeable and have always helped me.

  38. Good results

    by Banjorn on 10 Fri,2014

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    I followed instructions and got a good set on yogurt on the first try. It is a good full bodied taste with a bit of a tang to it. Very creamy. Raising the temp slowly allowed for a smoother product (grainy if heated too fast). Several friends have been over and tasted the yogurt and all speak well of the taste. I highly recommend it.

  39. Great yougurt you know exactly what ingredients you put in.

    by monica on 11 Sat,2014

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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.

  40. My whole family loves this

    by catberle on 11 Thu,2014

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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!

  41. Excellent Product

    by Evelyn on 11 Tue,2014

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    Easy to make and delicious.

  42. Perpetual Greek Yogurt

    by MrBote on 12 Sun,2014

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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.

  43. terrific

    by abbie on 12 Sat,2014

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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!!!

  44. Excellent starter

    by Maria on 12 Tue,2014

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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!

  45. Excellent Yogurt Starter!

    by Betty on 01 Thu,2015

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    This starter makes very flavorful yogurt. I have had no problems re-culturing the yogurt. Highly recommend. Fantastic flavor.

  46. Love it

    by Patsouth on 02 Tue,2015

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    I made nice thick yummy yogurt

  47. Excellent product.

    by thomasb on 02 Fri,2015

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    This is excellent. Produces a very good tasting yogurt. Easy to use and consistent in production.

  48. Simply wonderful

    by JJ on 03 Wed,2015

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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.

  49. Excellent taste and texture

    by Jessica on 03 Tue,2015

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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!

  50. My favorite yogurt!

    by Ruthless on 03 Thu,2015

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    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.

  51. Fantastic

    by Hunting/Fishing/cooking on 04 Fri,2015

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    I had used this before and was so pleased that I took some to Isla Mujeres, Mexico because what they call yogurt I would not put to my lips. I am 83 years old and have been eating Greek Yogurt my entire life as my parents were from Cyprus.
    It turned out as great as ever. No incubator; no problem. Just put it in the microwave with the light on for the desired period of time. If there is no on/off button place a fold of paper towel in the door until the light stays on and tape it so it doesn't pop open. Voila! Fantastic yogurt every time Want it thicker; just put paper towels on it to soak up the whey!

  52. greek yorgert

    by beth on 05 Mon,2015

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    It is the best yogurt that there is.

  53. Impressive

    by Roy on 07 Mon,2015

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    Locally I can only find Organic Cows milk, So my comparison was with the commercial organic Greek yogurt products. Really there is no comparison in taste. This culture makes a superior yogurt. The culture is easy to keep alive and active. So far I have used 10 gallons of milk to make yogurt and as I use it the culture seems to be getting stronger.

  54. Great product

    by Sheri on 08 Wed,2015

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    I have tried a couple of the regular yogurt starters, which were very good, but I still go back to the greek yogurt culture. It is creamy and tasty without being sour. I like to use whole milk with some 1/2 and 1/2 but it is getting so hard to find 1/2 and 1/2 that is not ultra-pasteurixed. I tried also adding powedered milk to thicken, but didn't like the flavor it gave the finished product. Thanks

  55. This product is supurb

    by My Yogurt on 09 Thu,2015

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    This starter is quick & easy. After the initial starting batch; I have my routine down pat. I save a little from my last jar, blend up my next batch quickly and I am good to go.No unnecessary sugars, add fruits or whatever just before eating and it is that simple. I bought the yogurt machine with 7 small jars. Choose your least busy morning to start and then once a week repeat. It gets to be as much of a routine as changing the sheets with way less work.

  56. great product!

    by EBuz on 09 Fri,2015

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    I've now made at least half a dozen batches of yogurt with my Greek Yogurt starter and each batch has come out well. In contrast to commercial starters, the heirloom starters can be reused for successive batches without any loss of strength. This makes the product an economical choice as well as a tasty one!

  57. awesome

    by ssnakelady on 09 Wed,2015

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    Highly recommended. Great yogurt at a fraction of the cost of the store brand yogurt

  58. my favorite greek yogurt

    by mama on 09 Wed,2015

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    I use it for making cheese, replacing butter in cakes and sauces, Mediterranean recipes, desserts and so.

  59. Extremely pleased with this culture!

    by E on 10 Sat,2015

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    I'm so happy with the results. The best yoghurt I've ever tasted, AND it was perfect from the very first batch. Using non-homogenized,100% grass-fed pasteurized milk, this culture produced a pleasingly mild tasting Greek-style yoghurt. As an added bonus, the end result was much thicker than previous batches (using Nancy's as a starter) and I end up with more yoghurt and less whey.

  60. Great product

    by Heather B on 01 Tue,2016

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    I have been making this every week for a year. I love the flavor. I strain it through the greek yogurt strainer to make it extra thick and high in protein.

  61. Great Value

    by Carla on 01 Tue,2016

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    For a product I can use over and over again, it is a great price. My yogurt comes out great!

  62. Freaking awesome!!!

    by KT on 01 Thu,2016

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    Bought it, batched it. . Bit thin.
    Batches off that and added 1 cup powdered milk... Amazing. .. batched off that with half and half.... delicious!!! Three perfect useable batches from this product. Great flavor, strains nicely, rebates well. I don't usually like thermopholilic yogurts but I am impressed. Will definitely be interested in trying other strains. Easy to use great instructions and tips!

  63. Yummy

    by short muffin on 05 Wed,2011

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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.

  64. WOW

    by Mij on 03 Mon,2013

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    I used a heating pan. Then I strained it. It was incredible!!!!!

  65. Excellent - tangy and thick

    by Tracy on 02 Wed,2014

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    I was extremely impressed with the Greek Yogurt Starter - I've only made the first batch so far, but even pre-straining, it was twice as thick as the yogurt I've gotten from using store-bought yogurt as a starter. And it reached a thick, creamy consistency with only an overnight straining.

  66. Fantastic results!

    by Brooke on 03 Fri,2014

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    I used raw, whole milk to make my yogurt. As others have mentioned, the first batch was a little runny. It took me a couple of tries to get the hang of yogurt-making, since this was my first attempt. But subsequent batches are fantastic. Rich, creamy texture with a great tangy flavor. I'm so excited to keep making and enjoying this yogurt for months/years to come!

  67. Incredibly delicious

    by Jolynn on 05 Thu,2014

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    I've been making fil mjolk for years and that is really my preferred yogurt for a drink alone or in a smoothie. I bought this with the idea of straining it to make labneh--- why did I wait this long? Insanely delicious with some salt and pepper and a drizzle of olive oil, it is AMAZING as an eat-alone or as a veggie dip or scooped in a bit of pita bread. I keep trying to make some labneh balls but I end up just gobbling it all as soon as it's out of the strainer.

  68. excellent!

    by laura on 05 Wed,2014

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    I have used this for a couple of months now and I feel (making 1-2 batches/wk) that it finally matured into an excellent, tangy yogurt. I prefer mine strained for about an hour to an hour an half. Very good!

  69. Great product!

    by daisy on 07 Tue,2014

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    I had success on my first try. The yogurt is much better than store yogurt. It is easy to make and there is no mess. I would recommend this product to anyone interested in healthy eating.

  70. just what I was looking for

    by Julia H on 07 Fri,2014

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    I make yogurt a lot (on the GAPS diet) and I hated spending $6-7 every third batch for starter. Since GAPS requires 24 hour fermentation, I had to be a little creative. When I make yogurt, I heat about 4-1/4 cups of milk, cool and add my yogurt. Then I pour most of it into a quart jar and the last 1/4 cup into a tiny jar. I fit both jars in my yogurt maker (a Yogourmet half gallon sized one) and fill up with warm water. After about 6 hours, I take out the little jar to use as next week's starter, and let the large jar "cook" for the remaining 18 hours. This has worked great!

    The flavor is very nice, although not as tangy as the one-time starter even after 24 hours. My husband definitely prefers it to the Yogourmet.

  71. Works as advertised

    by generalp on 07 Tue,2014

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    It's been years since I've made yogurt. This product works well, quickly and makes a yogurt with a nice tart flavor. In this day of lower food quality. It's nice to have a starter that really delivers! Looking forward to being healthier!

  72. It works!

    by Homesteader on 09 Mon,2014

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    I have tried to make yogurt using commercial yogurt as my starter culture and it was always on the thin side, needing to be strained, a lot. I purchased this greek yogurt culture and it worked the first time. It was thick without having to strain it. The second batch the same. It does have whey that has separated from the yogurt, but the yogurt itself is thick.

  73. WOW! Fantastic

    by Phil on 10 Fri,2014

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    My wife and I are both eating this yogurt almost as fast as I can make it. No need to strain, it has come out perfect each time. I am now considering purchasing other starters.

  74. great product

    by ginny on 02 Sun,2015

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    Worked really well

  75. The Taste of Homemade Greek Yogurt

    by Niteprowl2 on 02 Thu,2015

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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.

  76. Overall very happy. Customer support helped with problems

    by Marty on 03 Thu,2015

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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

  77. Overall very happy. Customer support helped with problems

    by Marty on 03 Thu,2015

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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

  78. Makes excellent, thick yogurt

    by JR on 04 Fri,2015

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    I only just started making my own yogurt and love it. This heirloom Greek yogurt seemed like the perfect product to keep the cost of making yogurt down. It is delicious and makes a thicker yogurt than I expected, I still strain it to make it thicker, though. I like this better than the Bulgarian strain as this seems to be less finicky than the other. Will definitely purchase again if I need to.

  79. Getting better all the time

    by Teresa on 04 Tue,2015

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    I started with this Greek Yogurt starter about 4 weeks ago. The first batch I totally flubbed. The 2nd batch was perfect after I learned not to put lids on them while culturing. The 3rd batch was soupy , however; Cultures for Health has great on line help. The 4th batch I learned to follow instructions better!. I'm good to go and very happy. I love the taste and now I love the ease. I have yogurt without unknown additives. Thanks

  80. good flavor!

    by Tennessee Tim on 08 Sun,2015

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    If this recultures well over time it will be well worth the price!The flavor is very good, somewhat tangy and once drained, very good texture!

  81. Finally got it right!

    by Jon on 01 Thu,2016

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    This starter mix is not cheap...so I was hesitant...but now I'm glad I bought it!

    I've made about 5 batches already- and my biggest critic (my wife, Cindy) LOVES IT!

    I strained it after making it....then put into smaller jars....the flavor was mild and the texture was PERFECT!

    Just like your favorite 'store bought' Greek yogurt- but made from only milk and your care.

    I highly recommend this-

  82. Great Culture

    by Roger on 01 Tue,2016

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    Culture took first time around, although I initiated with 1 quart to see what occurred. One gallon makes a little more than 4 quarts. After running it though the whey strainer, I get 2 quarts (my son gets 2 quarts of whey. Great culture, great taste, very consistant product. Thank you.

  83. Excellent Yogurt Set

    by Katie on 03 Sat,2013

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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!

  84. Lovely

    by Emily on 10 Tue,2013

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    This is the first yogurt I've ever made. I am using whole milk from a local dairy, the Yogourmet Electric Yogurt Maker and then staining it. I get mixed thicknesses but it is always good!
    MUCH BETTER THEN STORE BOUGHT! I can make it as sweet (or not) as anyone in the family wants.

    Would, and do, suggest it to anyone who eats yogurt!

  85. Success!

    by Arizona Girl on 01 Tue,2014

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    I had great results with this culture. The instructions indicated that the maximum temp for incubation should be 110. My yogurt maker warmed to 120. When I removed my starter culture the whey had separated so I was afraid the culture was destroyed with the higher temperature. I took a chance with the starter and made a batch with organic 2% milk, heated it to 160 then cooled to 110 before adding the starter. I was really pleased with the results! It produced a nice, smooth, less firm yogurt with a mildly tangy flavor. I have since made six or seven more batches with consistent results. Sometimes I strain it for a thicker yogurt. It tastes so much better than anything you can get in the store.

  86. Two great batches so far

    by P31WannaBe on 01 Wed,2014

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    Had absolutely no problems making great yogurt - the recultured batch was even better than the first batch as I let it "cook" a little longer. Love the flavor and consistency.

  87. pretty good :)

    by chad on 03 Sat,2014

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    works well taste great really like it .Will see how it holds up over time

  88. Wonderful yogurt!

    by DJVJ on 03 Thu,2014

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    This was my first time using a freeze-dried yogurt starter. Before I always started with store-bought yogurt and it was fine, but I wanted to branch out.

    When I activated the culture it stayed as runny as milk after 11 hours and I was nervous and disappointed, but I read the FAQ and saw that this sometimes happens the first time. So I took some of that runny yogurt and made a new batch, and it came out WONDERFUL! Really thick, super rich and creamy tasting (I used organic whole milk). It almost tastes like I'm eating a decadent cream, not plain yogurt! I plan to keep using this culture as our everyday yogurt culture. I am also going to try straining it to make thicker Greek yogurt and I'm excited to see the results.

  89. Delicious

    by Terri on 06 Fri,2014

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    Was worried about first batch that took 12 hours and needed straining. Have made several batches since with the same starter. The other awaits me in the freezer. Initial price is kinda high but the product is delicious. I use a yogurt maker. I might keep it thinner, or I might strain with coffee filters for about an hour to make it pretty thick. It is wonderful on my oatmeal.

  90. easiest way to make yogurt!

    by clare on 11 Mon,2014

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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.

  91. Tasty yogurt

    by slk on 02 Fri,2015

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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.

  92. Wow!

    by Denise on 02 Thu,2015

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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.

  93. A nice, refreshing yogurt

    by Merry on 06 Wed,2015

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    Typically I use Bulgarian, but the past month I have been having less than stellar results, so I tried my hand with the Greek yogurt. I started with 32 ounces organic grass-fed, heated to 180*, cooled and added it to seven glass jars inside my EuroCuisine. The results were very thin, like milk. I chatted with CFH, and they encouraged me to just use the starter as it is. The next day, I made a new batch of yogurt, using the cultured thin starter as the base. It tightened up considerably, but still was looser than I like. I decided to use the Greek Yogurt Maker strainer for the first time; I just used 3 jars to see how it turned out. My husband likes it a lot! So, I poured the other 4 jars in and strained it also. It does reduce the liquid, but also reduces the quantity of yogurt, but we decided that's okay. The rest of the liquidy yogurt (the first batch) I put in the freezer, and will use it to make beautiful pancakes and biscuits. They are outstanding when made with yogurt! Also, I was told by the chat room on CFH that the whey can be very beneficial, and doesn't need to be thrown out. I forgot to ask how to use it, so will check on the chat room again. I am very happy with the Greek yogurt starter, and I also recommend using the Greek yogurt strainer!

  94. Delicious!

    by BoyMom on 07 Wed,2015

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    I have made 6 batches now with this starter and like it very much. The taste is delicious. I recommend this product. It is so nice to have it as starter from week to week, I just have to use caution and not eat it all so I have some starter for the next batch! Thanks for a well priced high quality starter.

  95. I have recommended it to friends

    by JZr on 10 Tue,2015

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    Love the flavor, but after many uses it does seem to lose some of its tangy-ness. It seems a bit pricey, but if you figure out how many batches you get out of it you'll find that it is very reasonable. It strains well.

  96. Nice!

    by Cindy on 10 Wed,2012

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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.

  97. Easy, delicious, thick Greek crock pot yogurt

    by pamela on 11 Thu,2013

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    First batch I made using the Euro Yogurt Maker. The taste was good, but the yogurt thinner and tarter than I had expected. Beside, making such a small batch in a few 8 oz. cups seemed like more effort than it was worth, and my local dairy only sells lightly pasteurized milk in gallons. I wanted to make a much larger batch and use the entire gallon. I decided to try making the next batch in a crock pot.

    I heated the gallon to 160F on high in the crock pot, and cooled to 110F. I took out a few cups of the cooled milk and added 12 tbsp of yogurt from the original batch. I added that mix to the remaining milk in the crock pot and stirred well. Next I put the pot back on high for several minutes, stirring constantly, until the milk was about 113F. I left the pot, covered, in its holder, wrapped the whole thing in a thick beach towel, and set it near the wood stove (you could set it by a heater or other warm place in the house) for 9 hours.

    At the end of 9 hours the mix was still slightly warm. I took the pot out of the holder and put it into the fridge for 2 hours to cool. Once it was cool, I lined a large colander with cheesecloth and poured the mixture into the lined colander to drain, stirring occasionally over an hour or so. I spooned the drained mixture into mason jars.

    The result? Delicious, thick, creamy Greek yogurt with a very slight tang. I'm going to do all my batches this way from now on.

  98. Works well

    by Laura on 01 Thu,2014

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    Works very well, makes nice thick yogurt (I let the milk steam for at least 20 minutes when heating it to remove some water - makes much thicker yogurt)

    However, it makes a much sweeter yogurt than what I was used to and was expecting. Pleases American palates I guess! But I like a higher acidity. Still, a good product.

  99. Mild yogurt that fits my budget

    by MarionA on 04 Fri,2014

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    I have never been a fan of yogurt that is available here in the US- most of it is 0% fat and has lots of additives. I am European and used to pure, unsweetened yogurt made with milk from happy cows. With the cultures I can recreate a little bit of that for my family- using organic, full fat milk makes a delicious yogurt. We enjoy it almost every morning with fresh berries! 500g of good European style yogurt sets you back $4 to $5 - the little time you spend making this is way worth it!

  100. Happy so far!

    by Anna on 09 Tue,2014

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    I love the idea of this product, so I don't have to keep buying store bought yogurt to make my yogurt! Customer service is definitely 5 stars! I knocked off a star because its kind of annoying that the first batch didn't set up, and so I wasted all that milk (only used a few tablespoons to start my next batch, which did set up, I don't drink smoothies so I couldn't use it for that), and my next batch was a bit thin as well, which wasn't a complete waste, but it took til my 3rd batch to be how I like it (customer service was WONDERFUL the whole time). So in that way, its definitely going to take me a while to save money using this product, but I have high hopes of using this starter for a very, very long time!

    I love the taste and texture, and it's working great so far! Recommend it!

  101. Good quality product

    by Ashley Cable on 10 Mon,2014

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    Arrived on time and as described. Good quality product.

  102. Love, love, love this yogurt!

    by Jen on 09 Sun,2015

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    This is my second time buying this Greek yogurt starter as I had issues with a yogurt maker that was too hot and the starter didn't like it. I now have a Euro Cuisine yogurt maker and in 5 hours always have a batch of delicious, firm, mild tasting yogurt. We are enjoying our yogurt again, we eat it every day and make a batch at least once a week.

  103. Good

    by Cindy on 12 Sat,2012

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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.

  104. Good Flavor

    by Tracy on 12 Wed,2013

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    Overall, the flavor of this starter is very good. I was surprised at the amount that I got for the price. I have not used it long enough to comment on whether the quality is better for the price. I am disappointed about the instructions for raw yogurt. I am a huge fan of raw dairy and do not spend time and money aquiring raw dairy just to pasturize it myself. I found the directions for making raw yogurt confusing and time consuming. It seemed like I would have to buy new starter quite often if I understood correctly. If this is true, this defeats the purpose of me making my own yogurt.

    Response from CFH: Using raw milk to make yogurt using this culture does require an extra step--pasteurizing one batch per week to use as mother culture for making raw milk yogurt for consuming. Please contact customer support for advice on making raw milk yogurt.

  105. So-so

    by Easton on 04 Fri,2014

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    I'm on my third batch. Although thicker than the first, it's still too runny. I tried straining and was disappointed with the amount of product lost. It was drained through a tea towel; a quart of milk netted only one cup of thick yogurt. I'll keep trying ......

    CFH response: Thick yogurt is a wonderful thing but straining can create a fair amount of whey. Check to be sure that you're culturing at the proper temperature (108° to 112°). Using a full fat milk will also create a naturally thicker yogurt but don't forget to find creative uses for the whey. You'll find a few suggestions here: http://www.culturesforhealth.com/ways-to-use-whey/ If you have any problems or would like additional suggestions, please feel free to contact us at [email protected] ~ Anita

  106. Only got one good batch so far, rest had problems

    by Jim on 12 Mon,2013

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    I only got a good batch the very first time, the rest had problems, including separating, never setting, etc.

    It appears that if you don't make a batch every day or so, and the batch sits in the fridge for say 5 days, the next batch has problems. Maybe it's just the Greek culture that is this temperamental.

    Response from CFH: Troubleshooting revealed that not enough starter was being used. The ratio for the Greek Starter is 1.5-2 teaspoons starter yogurt per cup of fresh milk to culture a new batch.

  107. Disappointed

    by Mari W on 12 Wed,2013

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    I tried the Greek styled yogurt culture and was disappointed in the product. The yogurt curtled. It was inedible.

    Response from CFH: Please contact customer support for troubleshooting advice before discarding product. Many cultures can be saved with minor adjustments.

  108. Hard to start!

    by no nickname on 01 Thu,2014

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    The first yoghurt stayed liquid, even after 12 hours.
    I tried the second pack - it also stayed liquid, but I will try tonight to use it as a starter for a new batch. The temperature in my yoghurt maker stays correct, I checked the temperature (first 160 then cooled to 110 degrees) so temp isn't the problem.
    It shouldn't be this hard - I am loosing interest.
    Will buy another package, but if I have any problems, I will look for another supplier.

  109. Greek Yogurt Culture

    by akbeliever on 02 Thu,2015

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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.

  110. Not working for me!

    by Brook on 01 Wed,2014

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    I have been making yogurt in a crockpot using a store bought yogurt as a starter culture for about 6 months. Thought I would try this so I wouldn't have to purchase anything but the milk. Followed all the instructions, but I cannot get a starter culture. I purchased a yogurt maker thinking that I wasn't keeping a consistent temperature and I still can't get it to work. Very frustrating...

    Response from CFH: Please contact customer support for troubleshooting advice before discarding product. Many cultures can be saved with minor adjustments.

  111. Product too finikity - not appropriate for a busy person working full time

    by Tamar on 08 Mon,2014

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    Hi,

    I have been making yoghurt for years using my trusty Dash yoghurt maker with commercial yoghurt as a starter. Things have always gone well.

    Apparently, this culture is much more sensitive to the changes in temperature and it just died on me (in the same yoghurt maker I always use).

    The requirement for watching it the EXACT number of hours is also not doable for someone like me. When I use the commerical yoghurt as a starter, I can just leave the yoghurt overnight and it's fine.

    This product is just too finikity for me. I'm not running a lab here. Very disappointed.

    Note from CFH: Maintaining an heirloom starter does take attention to activate, as well as weekly reculturing. For very busy individuals, we recommend our direct set starters such as the Traditional Flavor Yogurt (http://www.culturesforhealth.com/traditional-flavored-yogurt-starter.html). Before discarding any starter, please contact CFH. Most cultures can be saved with some minor adjustments.

  112. Not so Greek Yogurt Yet

    by SweetBee on 06 Wed,2015

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    Followed the instructions meticulously using organic milk but didn't get that nice thick Greek yogurt. It did culture and tasted like yogurt but did not thicken.

    Very apprehensive to use that second packet and have it not turn out as expected again.

    Much too expensive when you consider you only get two packets, yes, I know you can re-culture the batches IF they work in the first place which didn't happen for me.

    I've had great results for years using store bought yogurt as my starter, guess I'll try that with some of the store bought Greek style too. Certainly a much less expensive venture.


    CFH note: It is important to to contact Customer Support right away when having difficulties activating a culture. If the activation batch has a good smell and flavor, it should be used to make a second batch before discarding the remaining starter.

  113. very disappointing

    by Carol on 11 Wed,2014

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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.

  114. Negative

    by hana on 06 Tue,2015

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    I tried the Greek Starter, Bulgarian, Mild and Traditional. All did fine, nothing special, the first 3 batches. The starter powder seems to have died. I followed instructions on freezing and temperature needs of the powders. Now that I have tried Cultures for Health for a few months and 4 varieties of yogurt cultures, I can not buy them again. They were disappointing and a waste of money plus the amount of money wasted on the wasted milk when yogurt was not the end result and time and effort. Oh well. It was worth a try but I will go back to buying cultures online elsewhere. I did not have these troubles with those. The commercial cultures will have to do. It's disappointing as I also make sourdough bread and wanted to branch out in that direction as well.

    Response from CFH: Please contact customer support for troubleshooting advice before discarding product. Many cultures can be saved with minor adjustments.

  115. Did not work!

    by Wren on 12 Sun,2013

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    I have made yogurt for years. I stopped recently and decided to start up again. I did everything perfectly following the directions given. BOTH starters failed miserably. I am deeply disappointed with this product.

    Response from CFH: Please contact customer support for troubleshooting advice before discarding product. Many cultures can be saved with minor adjustments.

  116. total waste of money

    by Beth on 05 Thu,2014

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    I have made yogurt many times using actual yogurt (or yogurt saved from a previous batch) as starter. A friend highly recommended these cultures so I followed directions and decided to start fresh with new cultures. It was a total flop and the yogurt did not ferment at all--I tried twice, using both packets. I also wrote back to Cultures for Life to complain and did not get a response. Very disappointed.

    Response from CFH- We have made several attempts to contact the reviewer but have not receive a response. Please contact Cultures For Health Customer Support before discarding products. Some cultures are salvageable with minor adjustments.

  117. not happy

    by Jack on 03 Mon,2015

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    I have successfully made yogurt before, so i know hiw to make yogurt. I used both packets of this starter and neither one set and the yogurt made from the starter didn't set and tasted awful.

    ~Please contact customer support for troubleshooting before discarding cultures.

  118. Dissapointing

    by Healthy I hope on 03 Tue,2015

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    First batch was firm on top and wattery underneath. Made second batch using first batch as starter and it failed.

    Response from CFH: Please contact customer support for troubleshooting advice before discarding product. Many cultures can be saved with minor adjustments.

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Ingredients

Greek Yogurt Starter Culture Ingredients

  • Organic milk, live active bacteria.
  • This product contains no GMO ingredients.

 

Greek Yogurt Starter Culture Allergen Information

  • Manufactured in a facility that also proecess products containing dairy and soy.
  • Gluten-free
  • Non-GMO

Questions

Questions on Greek Yogurt Starter Culture

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Items 1 to 10 of 42 total
  • From Wayne at 11/30/2015 8:37 PM
    • What cultures are in this starter? The chart showing the cultures in the various yogurt starters just says "Live active cultures". That doesn't help much.
    • We do not have a list of specific bacteria in the heirloom yogurt cultures.

      They generally have a few strains, but we do not test individual batches of our heirlooms yogurts for bacteria content; therefore we cannot make any guarantees as to the exact probiotic makeup of the cultures. Heirlooms can change slightly from batch to batch, and since it is not a lab created strain, it will not work for consistent testing.

      We do have a great list of our cultures here at this link, which can show you the resulting flavor and texture of the yogurts:

      http://www.culturesforhealth.com/choosing-a-yogurt-starter-culture
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  • From Dee at 11/9/2015 7:49 PM
  • From Robin at 7/31/2015 7:46 AM
    • I just made my first batch of your Greek yogurt and want to know how much to set aside to make further batches. Also, can I make a new batch without waiting the last 6 hours in the fridge?
    • Set aside 2 to 3 tablespoons of your current batch of yogurt for each 1 quart of milk for the new batch. The six hour cooling period in the fridge is important, it helps set the culture and get it ready for the next batch.
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  • From Kristin at 4/13/2015 1:49 PM
  • From Deanna at 3/31/2015 12:44 PM
    • Life got carried away and I didn't get to make yogurt for two weeks. Do you think the culture will still activate? I'm usually so good at doing it once a week.
    • It's not likely. The culture is viable for up to 7 days, and after that is weakened or has died. You can give it a try and see what happens!
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  • From Christina at 2/14/2015 11:12 PM
    • Can you please tell me where is this product made? Thank you.
    • This yogurt is perpetuated in the United States with organic milk.
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  • From Hillary at 1/27/2015 7:20 AM
  • From Sarah at 12/18/2014 7:48 PM
    • I purchased the greek yogurt starter and made my first batch, however the yogurt didn't come out as thick as I was hoping. Do you recommend straining the yogurt to make a thicker consistency?
    • The texture of the activation batch can be a little different, sometimes a little lumpy or runny or even slightly separated but will thicken up in the next batch. The fat content of the milk will determine the texture of the finished yogurt. Whole milk generally makes a thicker, creamier yogurt than a fat free milk although both will have a delicious flavor. You can also strain the whey from your finished yogurt for a thicker texture.
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  • From yujun at 7/23/2014 1:45 AM
    • Hi,

      The instructions say to culture it for 5 to 8 hours. May I know if 12 hours is alright? Would it be too long, would the bacteria starve?

      Thanks!
    • It can take up to 12 hours to activate the Greek Yogurt Starter but subsequent batches will be finished in 5 to 8 hours. You may culture for a longer time and will still be delicious but longer cultures can weaken the bacteria and make it more difficult to culture future batches. You will find additional information about a long culturing time here: http://www.culturesforhealth.com/benefits-perils-long-culturing-time-yogurt
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  • From Blaine Lansberry at 11/23/2013 2:16 PM
    • Can I make Greek yogurt with your culture using a yogotherm yogurt maker?
    • Yes, you can use the Yogotherm for making yogurt with our Greek Starter.
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