Traditional Flavor Yogurt Starter

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$7.99

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Traditional Flavored Yogurt Starter

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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. No starter to maintain makes this culture a great choice for beginners.

  • Each box contains four packets of starter culture.
  • Use 1 packet with 1-2 quarts milk
  • For larger batches, use 2 packets with 1-4 gallons milk
  • Instructions for using this culture may be found here.
  • Cultures at 110ºF using a yogurt maker or other appliance
  • This culture is also suitable for use with raw dairy milk or non-dairy milk, with special care.
  • Yogurt is amazingly versatile, and may be used in recipes from smoothies to baked goods.


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

This product contains no GMO ingredients.
 

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

 

Allergen Information:

  • Contains dairy. 
  • May contain trace amounts of gluten: Barley source is used as a fermentation nutrient. 
  • Packaged in a facility that also manufactures products made with wheat, soy, eggs, nuts, and fish. 


Questions on Traditional Flavor Yogurt Starter

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  • From Britney at 2/17/2013 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 12/6/2012 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
  • From Wayne at 11/10/2012 7:10 PM
    • How will the starter 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.
    • Do you find this question helpful?  Yes   No
  • From Blair at 7/30/2012 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 6/28/2012 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 5/8/2012 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 5/4/2012 11:47 AM
  • From liz at 4/15/2012 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 4/3/2012 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, as this can cause unpredictable results. Strain the yogurt to remove more whey: http://www.culturesforhealth.com/how-to-strain-whey-cultured-dairy/
    • Do you find this question helpful?  Yes   No
  • From nicole at 3/27/2012 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.
    • Do you find this question helpful?  Yes   No

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Customer Reviews

Great Yogurt Review by Christina
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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.

(Posted on 11/7/2014)

Great creamy flavor Review by BGH
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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.

(Posted on 10/20/2014)

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

(Posted on 10/20/2014)

One of the best yogurts I have had Review by wannabeturk
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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.

(Posted on 9/12/2014)

Economical, Easy, Delicious! Review by LisaMarie
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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.

(Posted on 8/31/2014)

Exactly what I was looking for Review by dbiehle
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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.

(Posted on 7/22/2014)

Doesn't get much easier Review by Daisy
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Ordered this as a beginner, works great. Great to have multiple packets if you don't have time to keep a starter culture.

(Posted on 7/7/2014)

Love at first taste Review by Fina
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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.

(Posted on 7/7/2014)

My favorite yogurt Review by Bonnie
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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

(Posted on 6/30/2014)

Success finally Review by Vic
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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.

(Posted on 6/25/2014)

It just could not be easier! Review by Merry Mary
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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!

(Posted on 5/9/2014)

Very Pleased Review by LisaR
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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!

(Posted on 5/7/2014)

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 4/4/2014)

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 4/4/2014)

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 3/24/2014)

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 3/1/2014)

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 1/25/2014)

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 1/23/2014)

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 12/21/2013)

works great Review by bam
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great flavor and works every time

(Posted on 11/21/2013)



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