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"Wow, unbelievable!"

I have only made a few batches using whole milk and cream. It is taking about 10 hours to make yogurt in my Eurocuisine. It is extremely creamy and less tart than what I can purchase at the grocery store. Straining it over night makes an absolutely fantastic yogurt cheese (Lebneh) that is pure...

- Worth

Greek Yogurt Starter Culture

SKU: 5204

Availability: In stock

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Deliciously rich and tangy, this heirloom, thermophilic starter can be re-cultured indefinitely. Drain whey from the finished product to make thick Greek yogurt or enjoy as-is.

  • Each box contains 2 packets of yogurt starter culture.
  • Activate 1 packet using 1 quart pasteurized milk (store 2nd packet in the freezer as a back-up).
  • Cultures at 110ºF using a yogurt maker or other appliance.
  • Suitable for use with pasteurized whole milk and with raw dairy milk or non-dairy milk, with special care.
  • Avoid ultra-pasteurized or UHT milk.
  • Reusable culture: a small amount of each batch can be used to make the next batch and re-cultured from batch to batch indefinitely.
  • Instructions for using this culture are included and may be found here.
  • Having trouble making Greek yogurt? Browse our Yogurt Troubleshooting Articles or contact us for assistance.


Greek Yogurt Starter Culture Instructions and Troubleshooting


Greek Yogurt Starter Culture Allergen Information

  • Manufactured in a facility that also processes products containing soy and dairy.
  • Gluten-free
  • Non-GMO


Shipping Information and Shelf Life

  • Our Greek yogurt starter culture is shipped in a barrier-sealed packet as a freeze-dried yogurt culture.
  • Refrigeration recommended.
  • Use by date on box.


Additional Details About the Greek Yogurt Starter Culture

For an even creamier yogurt consistency, make a batch with 1 part heavy cream to 3 parts whole milk. Yogurt is delicious with added fruit or sweetener, and great in many recipes


Actual product may differ from image shown above.



Additional Information

UPC 00814598020285


10 Reviews For "Greek Yogurt Starter Culture"

Items 1 to 10 of 141 total
  1. works

    by dbsantana on 04/30/2018


    you might have to leave it for 12 hours or more, but it works.

  2. Great yogurt starter

    by Chris on 09/12/2017


    The instructions and the starter itself were very good. The yogurt is coming out very nicely.

  3. Did not work

    by Walter on 08/22/2017


    I have been making yogurt for a few years and this is the first Total failure i have had. I use a cuisinart automatic yogurt maker and with yogurt from the store it works well. I was looking for improved yogurt so I inquired as to what to use and was told this culture. Turned out like what it was ...milk. ???????

    Response from CFH: We are sorry your first experience was less than stellar! We thank you for working on this with us behind-the-review-scenes, and we are sure we'll get this going for you soon!

  4. Fantastic Yogurt Culture!

    by Molly on 08/03/2017


    Your first batch may be thin, but from then on, you've got it made! I strain ours quite a bit since we like thick yogurt, but you wouldn't have to. I use the crockpot method, and this has always worked fantastically! Use yogurt you've reserved from each batch for a starter within a week, and keep making great yogurt endlessly. Well... As far as I know! Lol! I had mine for nearly a year and had to quit for a couple of weeks, so I'm ordering my next back up. Enjoy! Well worth the money!

  5. what don't I understand here?

    by gg on 07/19/2017


    For some strange reason I thought each packet would make a gallon of yogurt. Wow, was I surprised that it makes just a quart. So I'm befuddled why anyone would spend $7 + shipping, plus the cost of the milk to make one quart of yogurt???

    Response from CFH: Thanks for leaving the review so we could clarify! Each packet is a starter, and once activated you can make a lot more yogurt, up to a 1/2 gallon per batch using 4-6 Tablespoons of starter! You will only make 1 quart at first as your mother starter, but from there, you would use 2-3 Tbs of starter for each quart of milk for new yogurt! Always save some mother of course, so that in 7 days you can make a new mother, from which to enjoy even more yogurt from!

  6. Greek Yogurt

    by Nadine on 04/13/2017


    I used to make Yoghurt but going to the specialty store and paying for the culture got old. Now, I make Greek Yoghurt ever week from my previous batch. It's nearly free now to have it. I started straining it recently and it's thick and rich. Far better than store bought! I do have an incubator and that probably helps to turn out great yoghurt consistently. I also noticed it got firmer with each generation I made.

  7. Unhappy & Disappointed

    by Peggy on 04/12/2017


    I tried the Greek styled yogurt culture and I was very disappointed in the product. I have successfully made yogurt in the past with live store bought yogurt. I followed the directions to a T. having the right temperature 160 to 110. Even after 12 hours it still did not get even a little bit thick. It was a waste of milk & starter. I have bought your bread starters and have loved them so I thought I would try your yogurt starters and I am sorry I did.

    Response from CFH: We are so sorry to hear this, Peggy! Unfortunately our attempts to contact you for troubleshooting via email have been unsuccessful :(. Working with heirloom cultures is not the same as storebought yogurt as starters. Our Customer Support Team would LOVE to assist you, so please reach out to us so we can do so!

  8. Great-success on first try

    by Cathy on 03/24/2017


    I got this to make my own yogurt in my slow cooker, and success! Nice solid yogurt in the batch after the activation batch.

    Now, details: I have an old school slow cooker, but I got a very precise plug-in timer to make up for it. I set my timer to "1 minute ON, 4 minute OFF, and repeat", with my slow cooker on "Keep Warm" mode. This way it keeps the milk mixture at about 105 degree. If you use this method you may want to test it out before hand with your slow cooker as each model may be different. I had to play with the timing for a while to get the temperature in the right ball park. But, this is a great way to NOT have to buy a yogurt maker and still make thermophilic cultures. Just think, you can also make cheese with that method!

    Another tip: I freeze a few tablespoons of the yogurt as the starter for the next batch. Since I know I will not be super diligent about making a new batch every 7 days. Also works if you go on vacations but don't want to lose the culture.

  9. Worked the first time

    by Jim on 03/24/2017


    Some reviews, and even the directions from the company, suggest that the first batch might be thin and runny. Not mine - the first batch was great - nice and firm and even better when strained down to Greek. Second batch from that culture was maybe slightly better, but no significant difference. I heated whole milk to 180, cooled to 110 and added starter powder and stirred. Let it set at 110 for 10 hours in a mason jar. Easy to make, tastes great! Will make a third batch soon in my Instant Pot.

  10. Taste Great

    by Rick on 03/01/2017


    This culture makes great yogurt. I strain it for Greek style yogurt. This culture is a bargain because you can reserve a small portion to make your next batch. Works great each time.

Items 1 to 10 of 141 total

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Greek Yogurt Starter Culture Ingredients

  • Organic milk, live active bacteria.
  • This product contains no GMO ingredients.


Greek Yogurt Starter Culture Allergen Information

  • Manufactured in a facility that also proecess products containing dairy and soy.
  • Gluten-free
  • Non-GMO


Questions on Greek Yogurt Starter Culture

Sort by Ascending
Items 1 to 10 of 50 total
  • From Manpreet Kaur at 11/15/2017 1:05 PM
    • Can I make Greek yogurt with non-fat cow milk instead of using whole milk? Will the starter work?
    • You can, but it may not have very good texture or thickness to it. For best results, use whole milk to activate it first. Once it is yogurt, then try a subsequent batch with your non-fat milk to see how it turns out. Contact us with more questions!
    • Do you find this question helpful?  Yes   No
  • From Jeanette Gribble at 10/24/2017 6:34 PM
    • Hello Folks,

      I am enjoying my Kombucha Tea that I purchased a while back and I was wondering what product gives me the most probiotics?

    • There are many factors involved when choosing the product that gives the most probiotics, but generally speaking, our heirloom (reusable) cultures have the highest biodiversity.
    • Do you find this question helpful?  Yes   No
  • From דהאן חנה at 6/30/2017 12:49 PM
  • From Shelley Jo Graham at 2/20/2017 1:49 PM
    • I make my yogurt in my instant pot, can I use goats milk instead of cows milk????
      Thank you
      Shelley Jo
    • Goats milk works with our culture, but just keep in mind that goat milk doesn't thicken as much as cow milk. Also make sure that it's not ultra-pasteurized (UHT).
    • Do you find this question helpful?  Yes   No
  • From armelle at 2/3/2017 3:28 PM
    • Do you think I could take out some of the yogurt for reculturing and freeze it if I go on a longer vacation and would not be using it until I come back, say a month later? Would I then simply let the yogurt defrost at room temp? in the fridge?
      Can this be done for other yogurt cultures?
    • Some customers report success with this method of freezing and thawing for heirloom yogurts, but it is unreliable. If you try it, it's best to use the culture as soon as possible. Let it thaw in the fridge and then try using it!
    • Do you find this question helpful?  Yes   No
  • From Jen at 1/29/2017 12:30 PM
    • I am thinking of getting an Instant Pot with the yogurt-making feature. Can I make my heirloom Greek Yogurt in that? I have not purchased the Pot yet, and know nothing about its settings.
    • Yes, as long as the Instant Pot is functioning correctly, and can hold the temperature at 105-112º for the yogurt's incubation. Many people have made yogurt successfully in the Instant Pot (and love its other features too!).
    • Do you find this question helpful?  Yes   No
  • From Agnes at 1/1/2017 6:57 PM
    • Hi,
      I was reading the choosing milk article and I'm confused about choosing milk vs cream so I can use the yogurt again for culture.
      When you say whole milk, do you mean 3% milk?
      If i use 5% or 10% cream to make the yogurt, will I be able to use it for future culture? Or will it get too weak?
      Why would there be less lactose in higher fat cream?
    • That's a great question! As long as you use "whole milk" and not something that's labeled as "cream," you should be able to propagate the culture. There is less lactose in higher fat cream simply because the fat takes the place of the actual milk. Feel free to experiment, but just make sure to keep a backup culture using milk that you know will work.
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  • From Sergio at 10/12/2016 2:08 PM
    • I imagine traditional peoples who made the heirloom yogurts at home did not use refrigerators to store their starters for up to 7 days. Does putting the starter in the refrigerator continuously every week for up to 7 days damage the yogurt starter at all (like it does with milk kefir grains and other ferments like sourdough which don't like the fridge very much) or is yogurt just particularly immune to being damaged from the cool temperatures of a refrigerator?
    • Traditionally, you would make yogurt batch after batch without ever storing it (but we can't eat or make that much yogurt!) - if you didn't bring it into a cold state, it would soon overculture into curds and whey, thus making the bacteria unfit to reproduce itself to make more yogurt. To keep the starter alive, you must keep the mother or most current pure batch in the fridge for up to 7 days. Anytime time in that period you can make a new batch from the mother. It does not damage the yogurt starter. If you have more questions, just let us know!
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  • From Wayne at 11/30/2015 8:37 PM
    • What cultures are in this starter? The chart showing the cultures in the various yogurt starters just says "Live active cultures". That doesn't help much.
    • We do not have a list of specific bacteria in the heirloom yogurt cultures.

      They generally have a few strains, but we do not test individual batches of our heirlooms yogurts for bacteria content; therefore we cannot make any guarantees as to the exact probiotic makeup of the cultures. Heirlooms can change slightly from batch to batch, and since it is not a lab created strain, it will not work for consistent testing.

      We do have a great list of our cultures here at this link, which can show you the resulting flavor and texture of the yogurts:

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  • From Dee at 11/9/2015 7:49 PM

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