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Traditional Flavor Yogurt Starter

Availability: In stock

SKU: 6709
$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 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
  • From Kathy at 2/27/2012 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 2/25/2012 9:49 AM
  • From Mary at 2/7/2012 3:20 PM
    • Can I use some of the yogurt made with this starter, to start a new batch of yogurt?
    • Direct set cultures such as this one cannot generally re-culture a new batch. They may potentially do one or two batches, but usually nothing beyond that.
    • Do you find this question helpful?  Yes   No
  • From Leslie at 12/23/2011 6:56 PM
  • From CYNTHIA at 10/7/2011 9:48 AM
    • How long can a batch of this yougert, prepared with goats milk, be stored in the refrigerator? How should it be stored to obtain best results? Type of container? I only eat a small amount at a time.
    • When stored in a closed container, yogurt is usually good in the refrigerator for at least a week or two - pretty much the same as yogurt from a store.
    • Do you find this question helpful?  Yes   No
  • From Larissa at 9/10/2011 6:49 PM
    • How many packets do you get?
    • Contains 4 packets; each packet makes 1 to 2 quarts, or for larger batches, use 2 packets with 1-4 gallons milk.
    • Do you find this question helpful?  Yes   No
  • From Kristy at 8/13/2011 2:40 PM
    • Can you use this with goat's milk?
    • Yes, you can use any of our yogurt starters with goat milk.
    • Do you find this question helpful?  Yes   No
  • From henry at 1/16/2011 10:46 AM
    • Can I use a probiotic capsule in the recipe?
    • No. The yogurt culture is itself a probiotic composite, with specific bacteria selected for best results. The bacteria in the probiotic capsule may or may not be the same strains.You are not adding any benefits, as you may actually damage the yogurt culture if there are competing bacteria.
    • Do you find this question helpful?  Yes   No

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Customer Reviews

Starter worked great... Review by sfstevec
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This starter made a nice thick smooth yogurt. I couldn't have made any better with any other starter from another source.

(Posted on 8/31/2015)

The yogurt has a really great taste Review by Lynette
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When I make the traditional yogurt culture it comes out firm and smooth, and it tastes really good.

Lynette

(Posted on 8/27/2015)

Fantastic Review by BuckIrose
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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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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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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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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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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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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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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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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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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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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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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)



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