Loading..

Product was successfully added to your shopping cart.

5

Product was successfully added to your comparison list.

"Very pleased! "

I love the yogurt I made with this starter! It is very smooth and has a great taste!

- Chief

Traditional Flavor Yogurt Starter Culture

SKU: 6709
$7.99

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

Our Traditional Yogurt Starter is a pleasantly tangy direct-set yogurt starter that is easy to use. Make yogurt when you need to and freeze the remaining packets for later. With no starter to maintain this culture a great choice for beginners.

  • Each box contains 4 packets of starter culture.
  • Use 1 packet with 1-2 quarts milk. (For larger batches, use 2 packets with 1-4 gallons milk.)
  • 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.
  • Direct-set (single-use) culture - each packet makes one batch of yogurt.
  • Instructions for using this culture are included and may be found here.
  • Having trouble making yogurt? Browse our Yogurt Troubleshooting Articles or contact us for assistance.
     

Yogurt is amazingly versatile, and may be used in many recipes from smoothies to baked goods.

 

Traditional Yogurt Starter Culture Instructions and Troubleshooting

 

Traditional Yogurt Starter Culture Ingredients

  • Lactose, Live active cultures (Bifidobacterium lactis, Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus)
  • This product contains no GMO ingredients.

 

Traditional Yogurt Starter Culture Allergen Information

  • Manufactured in a facility that also produces products containing soy and dairy. 
  • May contain trace amounts of gluten: Barley source is used as a fermentation nutrient. 
  • Non-GMO

 

Traditional Yogurt Starter Culture Shipping Information and Shelf Life

Our Traditional Flavor Yogurt Starter Culture is shipped in a barrier-sealed packet as a freeze-dried yogurt culture in a dairy carrier. The starter is good:

  • At room temperature (68° to 78°F): 3 to 4 weeks
  • In the refrigerator (40° to 45°F): 6 to 12 months
  • In the freezer (0° to 25°F): 12+ months

 

Actual product may differ from image shown above.

 

Reviews

59 Reviews For "Traditional Flavor Yogurt Starter Culture"

  1. excellent!

    by Steffie on 08 Fri,2011

    Price
    Value
    Quality

    this is easy to use, and is great tasing! Good results following directions!

  2. [email protected]

    by Sarah on 12 Fri,2011

    Price
    Value
    Quality

    We've tried all of the different starters on this site, but our favorite is this traditional flavor one. So easy to use, and it tastes wonderful.

  3. Great yogurt starter

    by Maggie on 01 Fri,2012

    Quality
    Price
    Value

    We make 2 quarts at a time in a Yogourmet yogurt maker, using a long ferment (12-15 hours). We switched from using Yogourmet starter to this Traditional Flavor Yogurt Starter. It produces a more firm yogurt and there is less separation of the whey. The taste is delicious.

  4. A novice's best success yet

    by Charlo on 03 Thu,2012

    Value
    Quality
    Price

    I'm fairly new to the yogurt making, and it scared me a bit...

    Taste of this culture wasn't-the-same-as-but-reminded-me-of the Brown Cow unsweetened yogurt... This is the first batch of yogurt I felt safe eating instead of just baking with it. Best smell, texture, and flavor of my attempts so far.

    I was really happy to find this nothing but culture starter (no maltodextrin) that I can use with my favorite un-homogenized, grass-fed milk. I only used 1/2 packet for a quart of milk, and since this comes with 8 packets (and I can save my yogurt to make a few back-to-back batches without opening more packets), this culture will last me for a long time. Totally worth it, and I am excited to try out more of this company's cultures.

  5. Totally Satisfied!!

    by navywifearmymom on 05 Tue,2012

    Price
    Value
    Quality

    This starter did just what it said! My first batch turned out perfectly, as did the second! The taste isn't as tart as I expected, but I think I can let it incubate a bit longer to get more tartness. My first batch I set the timer for 8 hours but the yogurt was well set at 7, so I stopped the incubation. The consistency is so smooth - MUCH better than when I was using yogurt itself as the starter. I use a Euro Cuisine Yogurt maker, but I use 8 oz freezer cups instead of the 6 oz glass jars, and it turns out perfect every time!! Looking forward to trying other Cultures for Health starters! Thanks for a GREAT experience!

  6. Very happy with this starter

    by kate on 05 Wed,2013

    Value
    Quality
    Price

    After failure after failure trying to make almond milk yogurt with the vegan starter I gave up !That went on for over a year...
    so I said the heck with it & decided to try cows milk yogurt using the starter that came with my yogurt maker.. success!!!!

    Since I ran out of the starter that came with my yogurt maker I thought I would try your regular starter & began with this one.
    It came out fantastic- it is taking much restraint to only have one serving a day. I do add about 5 TBSP of powdered milk per quart, and the results are perfect- thick and creamy.
    I use low temp pasteurized low fat cows milk.
    I may just experiment with some coconut milk since I have a few cans on hand.
    I love this yogurt so much I purchased the extra layer for the Cuisine machine and the 8 extra jars so I will never find myself without yogurt !

  7. Excellent product

    by Ejwitman on 11 Wed,2013

    Value
    Quality
    Price

    This culture used in goat milk delivers the slightly tart I love in yogurt

  8. Couldn't be happier

    by Freeborn on 12 Sat,2013

    Value
    Quality
    Price

    I am very impressed with the thick creamy tangy yogurt this produced. I had been continuing a greek yogurt culture each week but I wasn't eating it often enough. This is so much better. When I want yogurt I can have it the next day, no serial culturing.

    I started with raw milk but for the first batch I heated the milk as instructed then cooled, added the culture and incubated it overnight.

    Very easy and very tasty!

  9. Delicious, healthy yogurt

    by Diane on 01 Thu,2014

    Price
    Value
    Quality

    Easy to use starter makes a delicious, creamy yogurt when used with raw milk.

  10. Perfect

    by Sabinesandiego on 01 Sat,2014

    Quality
    Price
    Value

    My yogurt has excellent flavor. I use whole milk and 1/2&1/2 Milk and let the yogurt ripen for 24 hours before draining. Getting better in flavor and consistency over time. The traditional yogurt culture is my favorite. I use my oven to make yogurt, the oven light gives the perfect temperature. I make a big batch/bowl every week.

  11. Perfect yogurt

    by Kerry on 03 Mon,2014

    Price
    Value
    Quality

    I wanted to make my own yogurt (organic milk, flavored etc.). I tried several plain yogurts but all batches were too thin and runny. I ordered Traditional Culture and my first two batches were perfect.

  12. Easy to use!

    by Joanj on 04 Fri,2014

    Quality
    Price
    Value

    I decided to purchase a small yogurt maker and some starter because of the additives in commercial yogurt. This yogurt starter is easy to use and made great tasting yogurt. I added some organic cherries, chopped up, to one batch and some organic blueberries to my current batch, using whole milk. Makes quality yogurt!

  13. Nice flavor, easy to make

    by Susan on 04 Sat,2014

    Value
    Quality
    Price

    Simple to make, I use a bread proofing box since I use a direct set culture and 8 oz mason jars. Works well. My husband enjoys the yogurt and is now eating more.

  14. It just could not be easier!

    by Merry Mary on 05 Fri,2014

    Value
    Quality
    Price

    I just finished making my second batch and I am now a homemade yogurt convert. Aside from having to watch the thermometer, there's not a lot to making this. I used organic whole milk for my yogurt and I used the Euro Cuisine yogurt maker to culture. For anyone using the Euro Cuisine, I've found that using 1.5 quarts of milk + one packet of starter will fill the seven jars to exactly the right level (with just enough room to add fruit or honey after culturing).

    I culture for 8 hours and find that the yogurt is thick and just tart enough for our taste. We add a dollop of honey or homemade preserves after chilling. It is absolutely delicious! And so much cheaper and sans all the additives and thickeners of store-bought yogurt. Two thumbs up!

  15. Success finally

    by Vic on 06 Wed,2014

    Price
    Value
    Quality

    After trying and failing several times I have along with Sarah's support finally made a good yogurt. I ended up using Organic Valleys dried milk (1/2 cup) with my 2 qts. of raw milk and it turned out great. I have a little tweaking to do to make it perfect. Thanks Sarah (customer support) for sticking with me and giving me great direction.

  16. My favorite yogurt

    by Bonnie on 06 Mon,2014

    Price
    Value
    Quality

    I've tried this starter, as well as the Bulgarian and Greek heirloom types. The Bulgarian and Greek were good too, but here's why Traditional (direct set) is my favorite:
    * Like the flavor of a bit more
    * Don't have to maintain mother culture week to week
    * Like the variety of strains included

  17. Love at first taste

    by Fina on 07 Mon,2014

    Price
    Value
    Quality

    This is my first experience making yogurt. I am blessed by having found this starter. I got it right the first time I tried it. I only add a little stevia for sugar and love the mild taste. I am sure I will never buy again another commercial yogurt.

  18. Doesn't get much easier

    by Daisy on 07 Mon,2014

    Value
    Quality
    Price

    Ordered this as a beginner, works great. Great to have multiple packets if you don't have time to keep a starter culture.

  19. Exactly what I was looking for

    by dbiehle on 07 Tue,2014

    Price
    Value
    Quality

    I've bought this culture a few times now and I love it. I tried the Matsoni culture just out of curiosity, but the taste and texture weren't nearly as appealing so I quickly ordered another Traditional culture. Since we all seem to be sharing our methods, I use 2% cow's milk with a 1/2 cup of dried milk powder and incubate in a Yogotherm for 10-12 hours.

  20. Economical, Easy, Delicious!

    by LisaMarie on 08 Sun,2014

    Value
    Quality
    Price

    Can't beat the price for 8pks of this goodness. I use an automatic yogurt maker, and it's an easy stir and set to cook. This culture produces a result is a nice batch of creamy yogurt which I then strain to make even better Greek yogurt.

  21. One of the best yogurts I have had

    by wannabeturk on 09 Fri,2014

    Value
    Quality
    Price

    Let me start by explaining that my wife is from Turkey - where yogurt originated, and is taken very seriously. I have also been traveling to Turkey regularly for the last 15 years and fell in love with yogurt there the first time I tasted it. I had never been able to find yogurt like you get in Turkey here in the US and tried many times in vain over the years to make my own. I even brought back yogurt with me from Turkey to use as a starter - but never had success.

    2 years ago I tried using this culture for the first time and since then have never purchased commerical yogurt. My family eats a LOT of yogurt. I use one of these packets to make almost a full GALLON of yogurt. This lasts my family about 2-3 weeks. Out of two years, there was one instance where the culture didn't set - and it may have even been my fault.

    You don't need any fancy equipment to make this. Here's my method for anyone that is interested: I use a little less than a gallon of organic, pastuerized whole milk (I have found the non-ultra-pasturized (UHT) milk comes out better, but have not noticed any difference using completely UNpastureized). I heat the milk on med-high until just before it starts boiling. I have found that if you boil the milk for a while, it makes the yogurt thicker, but sometimes makes the end product a bit grainy. While the milk is heating, I turn my oven on low for about 5 minutes - just to warm it slightly. After the milk reaches the right temp, I shut off the heat and wait for it to come down to about 115 deg. I then pour the milk through a strainer into a plastic container I bought for this purpose. I dump the packet of cultre in, stir it around with a whisk, cover it up and put it into the now shut-off oven. I actually put the container in a larger dish and surround it with a few dish towels to make it dark and help insulate it. I then turn on the oven light and leave it over night - for about 12 hours. I like my yogurt very tart and thick - which is how it is in Turkey. If you don't like it that tart, try less time.

    After 12 hours, I open the container and use some paper towels to soak off the think layer of moisture/water collected on top. I then put it in the fridge, without the lid, to let the rest of the moisture evaporate as it cools. Later in the day, I put the lid on and it's ready to eat. I sounds like a lot of steps, but it really couldn't be any simpler.

    I haven't even tried any of the other yogurt cultures because this one is so perfect. The only downside of this is that it is not an heirloom culture. At the end of the day, with the price of the culture, and the milk, etc, it's not THAT much cheaper than buying commerical yogurt. But at this point I am doing this because the yogurt is so far superior than what you can buy. Amazing product, amazing company.

    (HINT: If you own an ice cream maker, try taking some of your extra tart yogurt, add a few drops of lemon juice and some sugar, and throw it in the ice cream machine. This makes an amazing frozen yogurt which is better than most of the chain yogurt stores around)

    Note for CFH: We recommend using a tight lid when putting cultured foods in the refrigerator to avoid any cross contamination.

  22. Excellent Product

    by solsbeej on 10 Mon,2014

    Value
    Quality
    Price

    I just finished my third batch of yogurt and it is perfect. I will never buy yogurt from the store again!

  23. Great creamy flavor

    by BGH on 10 Mon,2014

    Value
    Quality
    Price

    I love the smoothness of the yogurt, it works great every time. I used to use store bought yogurt as my starter, and it was not consistent. The traditional starter comes out perfect every time and is so creamy. I make a gallon at a time with 2% milk and add a cup of powdered milk to thicken it up like greek yogurt.

  24. Great Yogurt

    by Christina on 11 Fri,2014

    Value
    Quality
    Price

    I have made this tradional yogurt twice and it is great! I am not a fan of all the fluffy sweet yogurts in the stores. They have way too much sugar. And, I don't like their plain yogurts. Making homemade yogurt is better.

  25. First class product !

    by jpitre on 12 Fri,2014

    Value
    Quality
    Price

    I usually make 2 US gallons at a time. Follow directions by heating (I find using a low heat and taking an hour to heat up the batch is best) to 180 degrees, cooling to 110 degrees and adding 2 packets of starter that has first been mixed into a 2 cup container of the warm milk. Then put the whole batch into 4 plastic containers that conveniently fit in to our bread proofer, set to 110 degrees. Cover with a towel to hold in the heat and let work for about 10 hours. And, voila, the BEST yoghurt ever! Firm, minimal separation and creamy smooth.

  26. Good Stuff, creamy, very tasty and tangy

    by Thomas on 12 Wed,2014

    Value
    Quality
    Price

    With a background in the SCD diet, the following is my protocol for those looking for a recipe......Heat .5 gal of Organic, whole, pasteurized (not ultra pasteurized)cow milk. Heat to 180 degrees and maintain for 20 Mins. Cool in cold water bath in sink to 112 ish degrees. Stir in culture, pour into a glass jar. Cover and cook in Yogourmet machine for 24 hours. Chill, stir, add fruit and eat. Good stuff!

  27. Outstanding flavor, expect to use forever!

    by KBR on 02 Fri,2015

    Quality
    Price
    Value

    I have made four batches of yogurt from my first packet. I've treated it poorly and still it performs flawlessly! I am more than pleased with the taste and consistency.

  28. Its easy

    by Mike on 03 Tue,2015

    Quality
    Price
    Value

    Not much to review. Its all good, its easy, tastes about 10M times better than anything you can purchase and the Culture folks will help you if you call.
    So whats not to like ?

  29. We love this yogurt!

    by Jackie on 03 Wed,2015

    Quality
    Price
    Value

    I make seven 6oz jars at a time and it turns out perfect every time. Smooth, thick, and creamy. We add a drizzle of maple syrup and fresh fruit. Love it!

  30. Love this product

    by ms on 04 Mon,2015

    Quality
    Price
    Value

    I have used several different starters and this one made by far the thickest, creamiest most delicious yogurt of all. The directions are simple and easy as well.

  31. First time great results!

    by alisie on 06 Fri,2015

    Quality
    Price
    Value

    I made my first batch of yogurt ever and the results were amazing! Perfect flavor and consistency, I love it!!!

  32. Unbelievable, the Holy Grail of Yogurt!

    by Tess on 07 Thu,2015

    Price
    Value
    Quality

    I've been experimenting with different cultures and yogurt making in general. This traditional yogurt starter resulted in a creamy, heavy, and delicious yogurt that won raves from both family and friends. Because I wanted to use organic milk, I did use Organic Valley 2% UHT milk, which was the only organic milk available to me. I also added some Mt.Capra goat milk for richness, and used the yogurt setting of my Instant Pot electric pressure cooker. The Instant Pot has a yogurt heating cycle as well, and after cooling and adding the yogurt starter, I set the yogurt fermentation cycle to 8 hours. Afterwards I covered the stainless steel pot with Saran Wrap and set the whole thing in the frig to set and chill overnight. The results were more like the very best sour cream instead of yogurt...just love it, thanks for a wonderful product.

  33. Yummy!

    by aclion on 07 Fri,2015

    Price
    Value
    Quality

    Easy to use and tastes great; Kids love it!

  34. Fantastic

    by BuckIrose on 07 Wed,2015

    Price
    Value
    Quality

    When I started making my own yogurt, I used what I could find at a health food store. A friend recommended Cultures for Health, and I am glad I listened. This yogurt is smoother, tastier and easier to make. It is also less costly. Thank you.

  35. Starter worked great...

    by sfstevec on 09 Tue,2015

    Quality
    Price
    Value

    This starter made a nice thick smooth yogurt. I couldn't have made any better with any other starter from another source.

  36. I was a little nervous

    by Cat on 09 Mon,2015

    Price
    Value
    Quality

    I was a little nervous to try a culture to make my yogurt. I had always just used some of my previous batch as a starter. Except, after 2-3 batches the taste was too tart for me so I had to purchase yogurt to use. I loved the idea that I could store this starter in the freezer until I was ready to use it. I made a half gallon from one packet, so I'll be able to get 2 gallons of yogurt out of one box. It was easy and quick. I let it culture for about 15 hours in my oven with the light on. I had always used this method and it has only failed once before. Worked great this time, too. My cats approve as well. Oh, the instructions say not to use ultra-pasteurized milk, but that's all I can get here, so I held my breath and forged ahead. I was fine.

  37. Best Yogurt I Have Ever Had!

    by Angie on 09 Wed,2015

    Value
    Quality
    Price

    I have struggled for a long time trying to make yogurt at home and I have never had success until now. I followed the directions to the letter and ended up with two quarts of the very best yogurt I have ever had! I used whole milk and the end product was thick, creamy and rich. It put store bought yogurt to shame! The texture was almost like sour cream and there was very little whey rising to the top. The flavor was very tangy, clean and surprisingly creamy. I couldn't believe how quickly I went through the first quart. I decided to try and see if I could make more from what was left over in the jar and it appears like a success. Being able to stretch these cultures really is a bonus!

  38. Very pleased!

    by Chief on 09 Wed,2015

    Price
    Value
    Quality

    I love the yogurt I made with this starter! It is very smooth and has a great taste!

  39. excellent

    by Sebnem on 09 Wed,2015

    Price
    Value
    Quality

    I am new to yogurt making even though when I was growing up thats how we had yogurt; homemade. The Traditional Flavor Yogurt Starter is excellent. The taste and smell of the finished product is what I remember. Cultures for Health's Traditional Yogurt Starter has no artificial or chemical kind of smell that even the priciest, organic, or non-organic yogurts has....Highly recommended.

  40. Love this yogurt

    by DI on 10 Sun,2015

    Price
    Value
    Quality

    This has the most mild, rich, deliciously (almost addictive) flavor. I use whole milk and don't add any skim milk power or anything else (not even flavors, fruits, etc). Thank you for carrying this product.

  41. Good flavor, texture, and not runny.

    by Timi on 11 Mon,2015

    Price
    Value
    Quality

    My yogurt turned out excellent on the first try. I made it with raw whole milk and it was very good!

  42. We love this yogurt

    by Lidy on 12 Sat,2015

    Price
    Value
    Quality

    I have already made a batch of this yogurt. It sets up well and tastes great. I actually divided them in a few mason jars. I used one to strain and made cream cheese and whey from it (for fermenting veggies) and the other is yogurt for us. It works great.

  43. Great Product

    by ChickenBob on 01 Sun,2016

    Quality
    Price
    Value

    Made some outstanding yogurt. Smooth texture and great taste.

  44. makes yummy yogurt

    by buglover on 12 Thu,2014

    Value
    Quality
    Price

    I have been using this product for a couple of years and have found it makes a pretty consistent culture. I love the taste and have some for lunch everyday. I use one envelope to about 1/2 gallon of milk. I make it in a large glass covered jar I purchased at Target and I use a yogurt maker made for making individual jars. It works great!

  45. Great yogurt

    by Mari on 05 Sat,2015

    Quality
    Price
    Value

    I used this in my yogurt maker with a new high protein, low lactose milk (Fairlife) because I am somewhat lactose intolerant. It set up perfectly and made a very thick, creamy yogurt that tasted incredible. Even though the instructions said not to used UHT and this milk is UHT, the results were outstanding. I have made two batches from the same starter already.

    Response from CFH: We do recommend against UHT milk as it is inconsistent, but we are thrilled it is working for you!

  46. Wonderful Healthy Yogurt

    by ST on 05 Fri,2015

    Quality
    Price
    Value

    I love yogurt. It is so hard to find a yogurt that is made from a good dairy source and not full of sugar. I love being able to make my own with my milk of choice. The yogurt has a great consistency and tastes great every time. Yum!

  47. Pleasant flavor, consistent results

    by Steve on 06 Mon,2015

    Quality
    Price
    Value

    For many years I have used 1% milk to make yogurt with some added powdered milk for extra thickness. I prefer yogurt that is more pungent but have not yet tried culturing this strain for more than 12 hours to see if that will provide more "tang.". Texture and flavor are well balanced and pleasant. I think "traditional" is actually a very good description of this product.

  48. Good stuff

    by Ben on 06 Wed,2015

    Price
    Value
    Quality

    After doing a ton of research on probiotics I decided to start adding yogurt to my diet. I wanted an heirloom variety and ended up buying this as my first yogurt starter.

    I'm really happy with the flavor. I had a few issues learning to make really smooth yogurt but I don't blame the starter for that. But for what it's worth, err on the 180 degree side of things rather than the 185 degree side of things. Then let it cool to lower than 108 degrees. I think I messed up a few batches by adding the culture around 115 degrees.

    Honestly, my best batch was when I took the milk off the heat and took a nap. I woke up to room temperature milk, added a few tablespoons from the end of my current batch and put in the yogurt warmer for 6 hours. Turned out just perfect. Works well when strained for Greek yogurt too. Would buy again.

    CFH Note: Heating the milk too quickly can also impact the texture and sometimes results in a "grainy" consistency. We recommend minimizing the amount of time pasteurized milk is left at room temperature without a culture.

  49. The yogurt has a really great taste

    by Lynette on 08 Thu,2015

    Price
    Value
    Quality

    When I make the traditional yogurt culture it comes out firm and smooth, and it tastes really good.

    Lynette

  50. much better than store bought yogurt

    by Very happy with this purchase on 12 Sat,2015

    Price
    Value
    Quality

    I make yogurt with grass-fed cow milk and it is absolutely delicious. I made the first batch with some homemade berry jam and now I just make plain and add what I want later. The yogurt is thick, smooth and tangy. SO much better than store bought and so easy! Nice design and compact for storage. Very happy.

  51. works great

    by bam on 11 Thu,2013

    Price
    Value
    Quality

    great flavor and works every time

  52. Great product

    by Awesomologist on 03 Sat,2014

    Price
    Value
    Quality

    Nice and thick and creamy with two ingredients Milk and culture. Find that in the store.We love it. We just add fresh fruit or quality fruit preserves.

  53. Very Pleased

    by LisaR on 05 Wed,2014

    Quality
    Price
    Value

    I've used other starter cultures for my yogurts, though I have to say that using this with fresh (and I mean less than 24 hrs from the cow fresh) raw milk, this makes incredible yogurt! If you let this culture longer than 10 hrs you get a thick creamy yogurt about the consistency of store bought greek style. If you drain it some you get this thick, exceptionally creamy yogurt/cream cheese. Using raw and going this way with this starter, you do not need any sweetener, and it's amazing!
    I highly recommend this starter!

  54. good product

    by Cecelia on 10 Wed,2015

    Price
    Value
    Quality

    very satisfied with the results

  55. Great product

    by Lynette on 10 Thu,2015

    Price
    Value
    Quality

    I have been using the Traditional Flavor Yogurt Starter for a few months. I use whole milk to make it comes out nice and smooth, and tastes great.

    Syracuse, NY

  56. easy yogurt making

    by works very well on 12 Sat,2015

    Price
    Value
    Quality

    This culture works very well. It produces a thick, creamy yogurt. A little pricey so I have to wait for a sale but it really works well.

  57. Good results

    by Cecelia on 10 Wed,2015

    Price
    Value
    Quality

    Used this machine twice and no problems-love it

  58. Good Product, over all

    by Bill on 09 Thu,2015

    Value
    Quality
    Price

    My last purchase was a little disappointing. Of the 3 packets used only two worked.Before the marketing change from 6 packets to 4 packets for the same price, I was more pleased. It is however a very nice flavored and easy to use product.

    Response from CFH: We are always happy to help to make things more successful. Please contact us anytime!

  59. ugh

    by Eileen on 06 Mon,2015

    Price
    Value
    Quality

    Recently tried your product on both coconut milk and almond milk. Neither gelled or lived up to your product's promise. Two gallons of milk wasted. Would love to have your comments on how you can make this product that simply does not work.

    Note from CFH: Non-dairy milks typically require thickeners when culturing. It is very important to use non-dairy milks that are free of additives and have not been Ultra Pasteurized. Please contact Customer Support before discarding any cultures.

Write Your Own Review

Price

Value

Quality

Ingredients

Traditional Yogurt Starter Culture Ingredients

  • Lactose, Live active cultures (Bifidobacterium lactis, Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus)
  • This product contains no GMO ingredients.

 

Traditional Yogurt Starter Culture Allergen Information

  • Manufactured in a facility that also produces products containing soy and dairy. 
  • May contain trace amounts of gluten: Barley source is used as a fermentation nutrient. 
  • Non-GMO

Questions

Questions on Traditional Flavor Yogurt Starter Culture

Sort by Descending
Items 21 to 30 of 31 total
  • From Tara at 3/19/2013 9:24 AM
    • What do you use to heat the yogurt to 110 degrees? The details page mentioned an incubator. Do you mean a yogurt maker?
    • The milk is usually heated on the stove in a non-reactive pan (no aluminum etc.). The incubator is simply anything you can use to maintain a temperature of 110°. A yogurt maker works great as well as a food dehydrator, crock pot or insulated ice chest. It is important to test the temperature of your incubator to be sure you can maintain a range between 105° and 112° for 6 to 8 hours.
    • Do you find this question helpful?  Yes   No
  • From Bettina at 4/8/2013 8:49 PM
    • I want to use this with raw milk. I have used your culture in the past, though I am used to using yogurt from each batch to continue with new batch. Anyway, I don't understand how this can make between 4 quarts to 8 gallons of yogurt, that is a huge difference. I make about 228 ounces of yogurt a week, so almost 2 gallons, would this last me a month?
    • The amount of yogurt you can make depends on how you use it. There are eight packets in the box. You can use 1 packet (1/8 teaspoon) for 1-2 quarts of milk, or 2 packets (1/4 teaspoon) for 1-4 gallons of milk. If you make 2 gallons per week, that would last you four weeks.

      Note: As of October 21, 2014, the Traditional Yogurt Starter contains 4 packets of starter. Each packet contains the same amount of culture as before.
    • Do you find this question helpful?  Yes   No
  • From Diane R. Redelin at 4/15/2013 1:03 PM
    • I am using direct set/traditional yogurt starter. Can you verify that I don't need to preheat/pasteurize my raw milk prior to adding the culture. I imagine that I place it on 110 like the directions for the pasteurized milk and leave it for 7-8 hours. I have checked this site and maybe I have overlooked the instructions.
    • You do not need to pasteurize the milk to use the traditional yogurt starter. For complete instructions, click on the following link:

      http://www.culturesforhealth.com/raw-milk-yogurt-video
    • Do you find this question helpful?  Yes   No
  • From Teah at 5/13/2013 7:47 PM
    • Do you know if any of the items in this kit are genetically modified?
    • None of the products we carry contain genetically modified ingredients.
    • Do you find this question helpful?  Yes   No
  • From Johanne at 11/18/2013 6:06 AM
    • Do the yoghurt starters contain milk proteins or lactose?
    • Yes. Ingredients are milk and live active cultures (Bifidobacterium lactis, Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus).
    • Do you find this question helpful?  Yes   No
  • From Janine at 12/22/2013 4:35 PM
    • Can you make this plain yogurt in a yogurt maker instead of on the stove?
    • The milk should be heated in a stainless steel or glass pot on the stovetop. The yogurt may then be cultured in a yogurt maker or any appliance that can maintain the culturing temperature for up to 8 hours.
    • Do you find this question helpful?  Yes   No
  • From Jenn at 1/6/2014 2:31 PM
    • Can you add flavoring to this recipe? I'm thinking lemon or vanilla?
    • It is best to add flavoring after the yogurt has set and cooled in the refrigerator, as some flavoring may interfere with the culturing process.
    • Do you find this question helpful?  Yes   No
  • From Lori at 5/17/2014 9:28 AM
    • I have gluten sensitivity and one who is a celiac, can this culture be used for them? and with the 2 quart yogurt maker that you sell?
    • According to the manufacturer of this starter culture, there may be trace amounts of gluten due to barley being used as a fermentation nutrient. We cannot say for sure whether this culture is safe for those with gluten-sensitivity. Please consult your healthcare provider.

      Our Mild Yogurt Starter does not contain any gluten, and may be a better fit.
    • Do you find this question helpful?  Yes   No
  • From Marina at 5/21/2014 10:03 AM
    • Can I culture it for 24 hours to ensure most of the lactose is gone? I am using raw goats milk.
      Thank you.
    • If using a direct-set starter, like the Traditional Flavor Yogurt Starter, a 24-hour culture is perfectly fine.
    • Do you find this question helpful?  Yes   No
  • From Lorraine at 12/14/2014 12:54 PM
    • I just made this yogurt using this culture packet for the first time and it turned out perfectly! Can I use the yogurt to culture my next batch or must I use another packet?

    • The manufacturer's directions state this is a one-time use culture. However, many customers have been able to reculture a few times from a batch already made. Experiment and see!
    • Do you find this question helpful?  Yes   No

Ask Your Own Question