Traditional Flavor Yogurt Starter

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$9.99

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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 eight 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

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)

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 11/19/2013)

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 5/22/2013)

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 5/15/2012)

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 3/14/2012)

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 1/27/2012)



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