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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 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
  • From Jeanne at 12/7/2010 12:05 PM
    • Can this type of yogurt starter be used with raw milk?
    • Yes, this yogurt starter can be used with raw milk. We would recommend using the freshest possible raw milk though when making yogurt. As the milk ages, the level of bacteria in the milk builds and can compete with the yogurt starter. If too much milk bacteria is present, it can cause the yogurt starter not to work properly.

      See here for more info: http://www.culturesforhealth.com/make-direct-set-raw-milk-yogurt/
    • Do you find this question helpful?  Yes   No

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Customer Reviews

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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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)

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)



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