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Traditional Flavor Yogurt Starter

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$7.99

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Traditional Flavor Yogurt Starter Culture

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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. No starter to maintain makes 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
  • 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 many recipes from smoothies to baked goods.
  • Having trouble making yogurt? Browse our Yogurt Troubleshooting Articles or contact us for assistance.


Traditional Yogurt Instructions and Troubleshooting: 

 

Ingredients: Lactose, 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

 

Traditional Flavor Yogurt Starter Allergen Information:

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


Actual product may differ from image shown above.

Questions on Traditional Flavor Yogurt Starter

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  • From Bob at 3/13/2013 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 2/17/2013 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

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Customer Reviews

Fantastic Review by BuckIrose
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.

(Posted on 7/22/2015)

Yummy! Review by aclion
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Value
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Easy to use and tastes great; Kids love it!

(Posted on 7/10/2015)

Unbelievable, the Holy Grail of Yogurt! Review by Tess
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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.

(Posted on 7/9/2015)

ugh Review by Eileen
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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.

(Posted on 6/29/2015)

Good stuff Review by Ben
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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.

(Posted on 6/24/2015)

Pleasant flavor, consistent results Review by Steve
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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.

(Posted on 6/8/2015)

First time great results! Review by alisie
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Value

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

(Posted on 6/5/2015)

Wonderful Healthy Yogurt Review by ST
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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!

(Posted on 5/22/2015)

Great yogurt Review by Mari
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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!

(Posted on 5/9/2015)

Love this product Review by ms
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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.

(Posted on 4/27/2015)

We love this yogurt! Review by Jackie
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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!

(Posted on 3/24/2015)

Its easy Review by Mike
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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 ?

(Posted on 3/24/2015)

Outstanding flavor, expect to use forever! Review by KBR
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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.

(Posted on 2/12/2015)

Good Stuff, creamy, very tasty and tangy Review by Thomas
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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!

(Posted on 12/24/2014)

First class product ! Review by jpitre
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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.

(Posted on 12/19/2014)

makes yummy yogurt Review by buglover
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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!

(Posted on 12/4/2014)

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)



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