Greek Yogurt Starter Culture
There’s a reason Greek Yogurt is one of our most popular products! Make tangy, rich and delicious yogurt at home for a fraction of the cost of store-bought.
Using a starter culture allow you control the ingredients, making your Greek Yogurt much healthier.
The Greek Yogurt Starter is a heirloom culture - meaning you'll make endless delicious yogurt all from one starter!
- 2 packets of dehydrated Greek Yogurt Starter Culture.
- Step-by-step instructions for using the culture - also found here.
Starter Culture Ingredients
- Organic milk, live active bacteria.
- This product contains no GMO ingredients.
Store the starter culture in the refrigerator until you’re ready to activate it. Use the starter culture by the date on the bag.
Ingredients:
- 1 packet of dehydrated Bulgarian Yogurt Starter Culture
- Milk (we recommend using whole pasteurized milk and avoiding ultra-pasteurized or UHT milk)
Equipment:
- A glass container
- Tight-weave cloth or paper coffee filter (to cover the container)
- Rubber band to secure the cover to the jar
- A yogurt maker or another appliance (to keep the milk warm during culturing)
- Stainless steel pot (for heating milk)
- Thermometer
- Non-aluminum mixing utensil
- Yogurt Strainer or butter muslin to drain the whey
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ABOUT YOUR GREEK YOGURT STARTER
Your Greek Yogurt Starter Culture is made from organic milk and live active cultures.
These live active cultures will leave your gut happy and healthy as they are no GMO giving you all the great probiotics to help you digest food and fight off bad bacteria!
HOW TO MAKE YOUR GREEK YOGURT STARTER
Step 1:
Heat milk to 160°F then cool to 110°F, pour the cooled milk into a glass or plastic container.
Step 2:
Add culture and mix thoroughly. Cover the mixture and incubate it at 110°F in a yogurt maker or similar appliance.
Check after 5 hours to see if it has been set. You'll see a change in the milk's texture and it will pull away from the sides of the container when tilted.
Step 3:
Once set (or at the end of 12 hours) allow the yogurt to cool for 2 hours and then refrigerate for at least 6 hours. You can enjoy your yogurt at any time during refrigerating!
Don't forget to save at least 2 TBSP. for culturing the next batch.
Step 1:
Heat milk to 160°F then cool to 110°F, pour the cooled milk into a glass or plastic container.
Step 2:
Add culture and mix thoroughly. Cover the mixture and incubate it at 110°F in a yogurt maker or similar appliance.
Check after 5 hours to see if it has been set. You'll see a change in the milk's texture and it will pull away from the sides of the container when tilted.
Step 3:
Once set (or at the end of 12 hours) allow the yogurt to cool for 2 hours and then refrigerate for at least 6 hours. You can enjoy your yogurt at any time during refrigerating!
Don't forget to save at least 2 TBSP. for culturing the next batch.
PRO TIP CORNER
The Greek Yogurt Starter Culture is an heirloom-style culture. Unlike direct-set starter cultures, which are single-use cultures (1 packet of starter can make 1 batch of yogurt), an heirloom culture is re-usable, meaning, that with the proper care, you can use it to make batch after batch of yogurt - indefinitely!
Even if the activation batch doesn’t set, use it to reculture your next batch and you’ll see dramatic improvement. Once you get consistently good results, you can scale up your batch.
SEE OUR GREEK YOGURT IN ACTION!
SEE OUR GREEK YOGURT IN ACTION!
"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."
Rick
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What Our Customers Are Saying
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.
I've now made at least half a dozen batches of yogurt with my Greek Yogurt starter and each batch has come out well. In contrast to commercial starters, the heirloom starters can be reused for successive batches without any loss of strength. This makes the product an economical choice as well as a tasty one!
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.
The starter is truly quality. The yogurt is great tasting and reproduces a good strong culture not weakened by time. Just add sufficient yogurt to the next batch. Thank you for such a quality culture!