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"Very pleased with product."

Have tried two of my heirloom yogurt cultures and I am very pleased with them. I enjoy the opportunity to make another healthy food without needing a machine or continually purchasing starter cultures.

- Tucson, AZ

Heirloom Yogurt Starter Cultures

SKU: 7306
$19.99

Availability: In stock

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Description

Details

Our collection of mesophilic heirloom yogurt starters can be cultured right on your counter at room temperature, so it’s easy to make these re-usable varieties.

  • Each box contains 2 packets of each culture: Viili, Filmjölk, Matsoni, and Piimä (see more below).
  • Activate 1 packet using 1-2 cups pasteurized milk (store 2nd packet in the freezer as a back-up).
  • These starters culture on the countertop at room temperature, 70º-77ºF, no yogurt maker is required!
  • 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.
  • Re-usable culture: a small amount of each batch can be used to make the next batch and recultures from batch to batch indefinitely.
  • You can find instructions for using this culture here.
  • Having trouble making yogurt? Browse our Yogurt Troubleshooting Articles or contact us for assistance.

 

Heirloom Starter Cultures Included in the Box

  • Viili Starter Culture (5200): A Finnish yogurt variety, Viili is very mild and creamy, with a fairly thick consistency. It’s a versatile favorite that’s perfect on its own or in any yogurt recipe.
  • Filmjölk Starter Culture (5201): Another Finnish variety, Filmjölk has a tangy flavor reminiscent of cheese and a custard-like texture. It’s great with fresh fruit or over pie. Kids love it!
  • Matsoni Starter Culture (5202):  Matsoni, from The Republic of Georgia, has a thin, custard-like texture with notes of honey. Its flavor is the most “yogurty” and is a popular choice for frozen yogurt.
  • Piimä Starter Culture (5203): Piimä, a Scandinavian variety, is very thin and drinkable with a mild flavor. Culture it with cream instead of milk to make a tasty sour cream-like topping.

 

Ingredients and Allergen Information

  • Organic milk, live active cultures.
  • This product contains no GMO ingredients.
  • Manufactured in a facility that also produces products containing soy and dairy.
  • Gluten-free

 

Shipping Information and Shelf Life

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

 

Actual product may differ from image shown above.

 

Additional

Additional Information

UPC 00814598020490

Reviews

10 Reviews For "Heirloom Yogurt Starter Cultures"

Items 1 to 10 of 62 total
  1. Set it and forget it

    by pdh on 08/06/2018

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    This is my first time trying to make yogurt at home, so my first couple tries were a little rough. I definitely wanted something easy. I didn't want to have to buy a yogurt-maker, and I didn't want to have to monitor temperatures every so often for several hours at a time. These mesophilic cultures seemed to fit the bill.

    My first batch was with the viili, and it turned out pretty well. One thing I didn't do the very first time was cover the glass jar with a coffee filter (or something similar). I just put the lid on it and put it on the pantry shelf. That one didn't turn out well. But the next one was surprisingly good, especially after it was strained. The texture was a little jelly-like, but I put some maple syrup, dry oats and blueberries with it, and it tasted good. Very mild flavor though.

    The batch I'm working on now is the Matsoni. The starter batch was so good that I did not want to set any aside for another batch. I wanted to eat all of it. I strained the whey, and what was left was a thick, creamy, tangy Greek-like yogurt. It was unbelievably good. I'm hoping my next batch is as good or better.

    By the way, I'm using raw, unpasteurized milk, and I did not pasteurize it at any point in the process. The instructions said that before you get started, you should pasteurize your raw milk. I disobeyed. The warmest the milk ever got was room temperature when I'd put it on the pantry shelf, probably 75 degrees Fahrenheit. It made absolutely delicious Matsoni.

    I look forward to trying the other cultures.

    Response from CFH: That's great to hear! The reason we say to use pasteurized milk for your activation and future mother batches is so that the awesome raw milk bacteria does not overpower and eventually weaken/harm the yogurt bacteria. We also want you to be sure you do not use strained yogurt as your perpetuation batches (mother batches) - you want all the yogurt bacteria intact to make more yogurt!

  2. Love these cultures...

    by Leslie on 08/01/2018

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    I have been looking for yogurt cultures I could culture on my kitchen counter. I finally found Cultures For Health and love, love, love their products. I, admittedly, am not a yogurt fan but know it is a great resource for probiotics. I've only tried the Villi culture so far. It is easy to culture and has a very pleasant, mild, tartness to it. I blended some of my homemade canned peaches, a little water kefir (I cultured from the water kefir grains I purchased from Cultures For Health) and some of my Villi yogurt...it was delicious and sustained me for the entire morning. I'm looking forward to trying the other yogurt cultures.

  3. Love them!

    by Donna on 07/11/2018

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    I've tried the Filmjolk and Matsoni so far. I love the taste and freshness. I don't think I'll ever go back to commercial yogurts. Filmjolk was thin the first time, as described. The second culture was thicker and was fine. Matsoni took longer to culture, but was thick and very tasty. Also, I've had excellent customer service. I've shared some cultures with my friend and she loved it as well.

  4. The only yogurt start that I use.

    by Samuel on 06/14/2018

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    The first time I used any of these starters I could not stand them many many years ago. A year or so ago, I got some more and now it is the only yogurt that I make daily. I started with one of the four and after a few batches, I would add another of the four and repeat until I now have all four in the mix. It has been several months now with all four and I make a new batch ever other day or two for use in my new ninja blender for smoothies.

  5. great

    by Equestrienne on 04/25/2018

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    I used Villa Yogurt ... kept it going for more than a year. I used it to make my morning smoothie every day. Love it. This time, to hurry it up, I put some heat with it but forgot about it. I feared I'd cooked it. But it's fine and I'm back on board! Looking forward to trying the other varieties.

  6. great product

    by Michael on 04/23/2018

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    Shipping cost was outrageous, but the product is great.

  7. Still experimenting

    by Phina on 04/23/2018

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    but it's been fun so far. I had to pay attention to the encouragement that came with them. My second round with the first culture took. I love the fact that I can make a small quantity of yogurt with no fuss.

  8. Fantastic. Easy. Delicious.

    by Arch on 04/08/2018

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    Fantastic. Easy. Delicious.

  9. My Favorite Yet

    by Sofya on 04/04/2018

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    I have had great success with all of the starters. They are all delicious in their own way and so easy to make! I use non-homogenized, pasteurized whole milk from a local dairy. I waited a long time to try these out and am so glad I finally purchased them. I prefer these to kefir - they are a bit easier.

  10. not happy

    by Neila on 03/06/2018

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    Half the cultures were unmarked so that I could not tell which one was which. I tried one at random but the yogurt smelled bad. I couldn't bring myself to eat it but my dog liked it.

    Response from CFH: We are so sorry for the trouble! We tried to reach out to you several times but sadly to no avail. We are here to help, so please contact us so we can assist you with the cultures - sometimes it's something as simple as the incorrect milk accidentally used or the temperature was not quite spot on. We want to assist!

Items 1 to 10 of 62 total

Write Your Own Review

Quality

Price

Value

Ingredients

  • Organic milk, live active cultures.
  • This product contains no GMO ingredients.
  • Manufactured in a facility that also produces products containing soy and dairy.
  • Gluten-free

Questions

Questions on Heirloom Yogurt Starter Cultures

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10 Item(s)
  • From Meryana at 8/22/2018 5:12 AM
    • if i ordered today, what is the expiry date on the box?
    • We use a "best by" date since our starers tend to last well beyond that date. The "best by" date should be about one year from the purchase date.
    • Do you find this question helpful?  Yes   No
  • From Nathan at 6/18/2018 10:02 PM
    • Can I use full cream milk powder to make this yogurt. I live in a developing country where I can only buy UHT or Milk powder, both full cream or skim.

      I saw that this shouldn't be used with UHT milk.
    • We are so very sorry, but this heirloom culture to activate and survive must have a natural dairy milk. It has to be regularly pasteurized and homogenized. Is there a way to get milk from a farmer or someone that perhaps even has a goat?
    • Do you find this question helpful?  Yes   No
  • From Amber at 6/4/2018 5:53 PM
  • From Sara E. at 11/24/2017 12:02 PM
    • Just wondering if one CAN use a yogurt maker with these mesophilic cultures, or if they can ONLY be cultured at room temp? What would happen if we used a yogurt maker with these cultures?
      Thank You!

    • Great question! They can only be used at room temperature, 70-77ºF to be exact. If you used a yogurt maker the bacteria would die and never have a chance. If you need help with keeping the room warm, see here for some ideas: http://www.culturesforhealth.com/cold-weather-winter-care-starter-cultures-foods
    • Do you find this question helpful?  Yes   No
  • From Vance at 4/20/2017 1:07 AM
  • From Samantha at 12/8/2016 8:04 PM
    • I want to order some of the yogurt cultures , however I live in Canada and I was wondering if the bacteria will survive the shipping as they may experience elevated temperatures in transit.
    • Our cultures are dehydrated for safe shipping and do well in transit.
    • Do you find this question helpful?  Yes   No
  • From Laura K at 9/27/2016 4:30 PM
  • From Linda at 9/17/2016 5:53 PM
    • I am reading "Nourishing Traditions" and am looking for the piima powder used for making piima milk. Is this the piima powder they are talking about?
      Thank you!
    • This is the yogurt culture to make Piima yogurt. You may need to check with authorities from Nourishing Traditions to see if this can be used to make milk in accordance with their book, but this culture is a yogurt culture.
    • Do you find this question helpful?  Yes   No
  • From Rozenkruetz at 8/13/2016 3:50 PM
    • Can you tell me what kind of Viili it is? Is it short strand, long stand (stringy), and/or fuzzy?
    • This is a Finnish yogurt variety, Viili is very mild and creamy, with a fairly thick consistency. It is not the "ropey" variety.
    • Do you find this question helpful?  Yes   No
  • From Momofgirlsw/curls at 7/9/2016 10:53 AM
    • Can you please tell me which type of cultures/probiotics are in each type of the heirloom starters. Thank you.
    • Unfortunately, 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 heirloom yogurt 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:

      http://www.culturesforhealth.com/choosing-a-yogurt-starter-culture
    • Do you find this question helpful?  Yes   No

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