Heirloom Yogurt Starter Cultures

$10.99

Our 4 carefully collected Scandinavian yogurt strains culture right on your countertop, easy as adding milk. Sample rich, custard-like Filmjolk; drinkable Piima; mild, creamy Viili; and honey-scented Matsoni.

Watch How It's Made

Each bag contains:

  • 1 packet of each culture: Viili, Filmjölk, Matsoni, and Piimä 

Instructions for using these cultures are included and may be found here.

Heirloom Starter Cultures Included in the bag:

  • Viili Starter Culture: 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: Another Finnish variety, Filmjölk has a tangy flavor reminiscent of cheese and a custard-like texture. 
  • Matsoni Starter Culture:  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: 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.

Shipping and Storage Information:

  • Our Heirloom yogurt starter cultures are shipped in barrier-sealed packets as freeze-dried yogurt cultures. 
  • Refrigeration recommended.
  • Use by date on bag.

Heirloom Yogurt Starter Cultures Ingredients

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

Heirloom Yogurt Starter Cultures Allergen Information

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


Ingredients That Love You Back



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Full of gut-healthy probiotics

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Makes endless batches of yogurt - saving you money!

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Makes endless batches of yogurt - saving you money!





What Our Customers Are Saying

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Ingredients That Love You Back



Pro Tip Corner

While there are a handful of yogurt starters that do need a yogurt maker, our Heirloom Starter Culture Variety pack contains four yogurt starters that you can culture right on your counter top at room temperature.

How to Make Heirloom Yogurt


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Customer Reviews

Based on 62 reviews
85%
(53)
5%
(3)
8%
(5)
2%
(1)
0%
(0)
G
G.I.
True empowerment create yogurt on your counter

Authentic sustainability - after starting the culture, you have an inexhaustible supply - just add milk. No heating, no yogurt machine, just healthy yogurt from Finland, the Republic of Georgia, and Scandinavia. Which is my favorite? Like a true parent, I love them all equally!

A
A.L.
lots of whey ?

after 12 hours, the yogurt separated into two phases/parts ie a solid creamy part surrounded by watery liquid (?whey). The soild part is creamy and tart. DO you need to 'stir' the yogurt after 12 hours to 'incorporate' the two parts ?

Yogurt will thicken, then start to curdle, then completely separate. If that happens, you can stir it together for a smoother consistency. Then you'll want to make another batch as soon as you can to feed the culture and keep it happy!
M
M.R.
Matsoni for the win

We needed a yogurt culture that did not have the bacteria Streptococcus Thermophilus in it for a strict diet we were following. Matsoni was the only one we could find to use for our patient with Ulcertive Colitis. It's easy to make and delicious. It has a cottage cheese consistency and bitter. We add a teaspoon of maple syrup to 1 cup with frozen blueberries. When making this with Goat milk it will be a bit more liquid that using cow milk. I assume that's because there is less lactose in GM. All in all we are satisfied with this product.

We're so happy to hear you and your patient are happy with the Matsoni culture! To make it less bitter, try adding a little less culture from the previous batch (1 tablespoon per cup of milk is recommended) and culture for a little less time. Goat milk yogurt does tend to turn out a little thinner due to the structure of the proteins, but it's still delicious!
R
R.
Excellent

Love the mesophilic cultures--well I'm stuck on one kind--think it's the Viili. Love the taste, love the simplicity although it took it a couple of starts to culture up. Am going to try another kind this weekend.

J
J.
These are excellent

I started all four immediately because I could not wait to see what they were like. All different, all delicious. I agree with the label instructions and descriptions of how they taste and what they are good for. The sweetest one is Matsoni and we use it everyday. I made Piima with cream and half and half, to compare, and both were excellent. And by the way if you can't find anything but UHP or whatever it is called cream it worked perfectly for me.