Traditional Flavor Yogurt Starter

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Traditional Flavored Yogurt Starter

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This culture has a traditional yogurt flavor with a firm body and is for use with a yogurt maker or similar heating appliance. This is a direct-set yogurt starter and cannot generally be recultured (see below).


Instructions: Heat milk to 180°F. Cool milk to 110°F. Add the yogurt culture and stir gently until fully dissolved and well distributed throughout the milk. Incubate the mixture at 105° to 110°F for 7 to 8 hours until set. Refrigerate prior to eating. For added body, add 1/2 cup nonfat powdered milk before heating the milk. Customers wishing to use this culture to make yogurt with raw milk should click here for more information. Usage Rate: 1 packet per 1 to 2 quarts milk; 2 packets per 1 to 4 gallons milk. Store in the freezer.

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

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

What is a direct-set culture? A direct-set culture is a one-time-use culture, and cannot be recultured (i.e., perpetuated beyond the single batch). Direct-set cultures do not require any maintenance or care. Simply keep the packet in the freezer and remove the portion for your recipe when it's time to make yogurt. A box of Traditional Yogurt Starter contains starter culture to inoculate approximately eight batches of yogurt.

Questions on Traditional Flavor Yogurt Starter

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  • From Jenn at 1/6/14 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.
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  • From Janine at 12/22/13 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.
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  • From Johanne at 11/18/13 6:06 AM
    • Does 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 Teah at 5/14/13 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 Diane R. Redelin at 4/15/13 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 Bettina at 4/9/13 8:49 PM
    • I want to use this with raw milk. I have used your culture in the past, though I am use 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.
    • Do you find this question helpful?  Yes   No
  • From Tara at 3/19/13 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 Bob at 3/13/13 11:46 AM
    • what do we need to use in making the yogurt with the yogurt starter besides milk?
    • You will need supplies: a pot/pan to heat the milk, containers such as jars to hold the milk/culture, a non-metal stirring utensil, and a yogurt maker or similar heating appliance to incubate the yogurt.
    • Do you find this question helpful?  Yes   No
  • From Britney at 2/17/13 5:30 PM
    • what is the "yogurt maker or similar heating appliance" needed to use the yogurt starter?
    • You can use a yogurt maker like the Euro Cuisine, or an incubator like the YogoTherm. Often people will use what they have on hand, such as a reliable dehydrator, crockpot, seedling or reptile mat that holds the appropriate temperature.
    • Do you find this question helpful?  Yes   No
  • From Cliff at 12/6/12 2:04 PM
    • Can I make almond milk yogurt using Truvia instead of sugar?
    • Truvia or stevia would not provide food for the yogurt cultures, so it would not be useful in making almond milk yogurt.
    • Do you find this question helpful?  Yes   No

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Customer Reviews

Nice flavor, easy to make Review by Susan
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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. (Posted on April 5, 2014)
Easy to use! Review by Joanj
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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! (Posted on April 4, 2014)
Perfect yogurt Review by Kerry
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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. (Posted on March 24, 2014)
Great product Review by Awesomologist
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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. (Posted on March 1, 2014)
Perfect Review by Sabinesandiego
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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. (Posted on January 25, 2014)
Delicious, healthy yogurt Review by Diane
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Easy to use starter makes a delicious, creamy yogurt when used with raw milk. (Posted on January 23, 2014)
Couldn't be happier Review by Freeborn
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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! (Posted on December 21, 2013)
works great Review by bam
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great flavor and works every time (Posted on November 21, 2013)
Excellent product Review by Ejwitman
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This culture used in goat milk delivers the slightly tart I love in yogurt (Posted on November 20, 2013)
Very happy with this starter Review by kate
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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 ! (Posted on May 22, 2013)
Totally Satisfied!! Review by navywifearmymom
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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!
(Posted on May 15, 2012)
A novice's best success yet Review by Charlo
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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. (Posted on March 15, 2012)
Great yogurt starter Review by Maggie
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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. (Posted on January 27, 2012)
skydisco3@yahoo.com Review by Sarah
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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. (Posted on December 9, 2011)
excellent! Review by Steffie
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this is easy to use, and is great tasing! Good results following directions! (Posted on August 26, 2011)
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