Traditional Flavor Yogurt Starter

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$9.99

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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 Wayne at 11/11/12 7:10 PM
    • How will the start last before it has to be used?

      Is it dry?

    • Yes, it is dehydrated. The starter at room temperature will last 3-4 weeks, and if in the fridge they will last 6-12 months. In the freezer they will last 12 or more months.
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  • From Blair at 7/30/12 2:44 AM
    • Since the starter needs to be kept in the freezer will shipping a long distance be a problem? We are having it shipped to Hawaii, and I doubt the shipment will be kept cool while it ships.
      Thanks!
    • Our starters are dehydrated for safe shipping, just make sure they are put in the freezer once they arrive.
    • Do you find this question helpful?  Yes   No
  • From Gail Stewart at 6/28/12 11:49 AM
    • I'm interested in the actual bacteria that are in each of the different types. I'm recolonizing my intestines and would like a variety. Is there one packet with a greater variety?
    • The different bacteria strains in each of our yogurt starters are listed in the chart here:
      http://www.culturesforhealth.com/choosing-a-yogurt-starter-culture
    • Do you find this question helpful?  Yes   No
  • From tracy at 5/8/12 12:22 PM
    • I'm looking for an old fashioned yogurt with a true yogurt taste. Most commercial yogurts have had the 'tang' taken out of them. Would this variety be what I'm looking for? Thank you.
    • The Traditional Flavor Yogurt does have a nice tang to it, with a thick, smooth texture.
    • Do you find this question helpful?  Yes   No
  • From Rhonda at 5/4/12 11:47 AM
  • From liz at 4/15/12 8:53 AM
    • How long can I store the culture in the fridge or freezer?
    • Traditional Flavor Yogurt Starter will last 6 - 12 months in the refrigerator, 12 + months in the freezer.
    • Do you find this question helpful?  Yes   No
  • From Rionel Emile at 4/3/12 8:55 AM
    • Can I use store bought Homogenized Milk or pasteurized milk, and produce whey concentrates? And if this is possible, can you please teach me how?
    • Yes, store bought homogenized, pasteurized milk is fine. Make sure it isn't Ultra Pasteurized or UHT (ultra high temp) milk, this can cause unpredictable results. You can strain the yogurt to remove more whey. This article explains how: http://www.culturesforhealth.com/how-to-strain-whey-cultured-dairy/
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  • From nicole at 3/27/12 1:50 PM
    • I have made this twice now. The first time I used whole organic milk and it turned out pretty well, my family liked it. The second time of trying it I used raw milk and I was excited to see how firm it was but as we began to eat it realized it has little clumps or lumps in it. Do you know what happened or why it did this?

      Also it says to keep at 110 for 7-8 hours but can we do longer? Does it benifit to do longer? We do like a firm yogurt.
    • The lumps can be caused by a number of factors. Test your appliance to make sure it is maintaining 110ºF. If the temperature is too high, the resulting yogurt may be lumpy.

      Culturing for too long can also make a difference in consistency. A longer culturing time is fine, but might make a difference in thickness and consistency. Just make sure you keep an eye on the yogurt. If it cultures too long, it can separate into curds and whey.

      When using raw milk, use the freshest milk possible, so that the bacteria in the milk do not outcompete the bacteria in the yogurt culture.
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  • From Kathy at 2/27/12 5:03 PM
    • I love the yogurts which have cream on top. I love a rich yogurt. Is it possible to create such a yogurt as this with this product?
    • Absolutely. Just use a whole, unhomogenized milk, and the cream will rise to the top as it cultures.
    • Do you find this question helpful?  Yes   No
  • From Kathy at 2/25/12 9:49 AM

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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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