“One of the HUGE advantages this has is that as long as you re-culture yogurt every 7 days you never have to buy another start! This start works fantastically well, and when paired with a strainer it makes some delightfully thick yogurt. Almost sour cream consistency if I let it strain long enough.” -Chris
Today we are going to take a closer look at the Cultures for Health Greek Yogurt Starter. This is used for making semi-soft and fresh cheeses including Cheddar, Colby, Monterey Jack, Feta, Chevre, etc.
Product Highlights
Authentic Greek yogurt! Deliciously rich and tangy, this heirloom thermophilic starter can be re-cultured indefinitely. Drain whey from the finished product to replicate super-thick commercial Greek yogurt or enjoy as-is.
- Each box contains 2 packets of yogurt starter
- 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.
- This culture is also suitable for use with raw dairy milk or non-dairy milk, with special care.
- For an even creamier 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.
Greek Yogurt Starter Instructions and Troubleshooting:
- Instructions for using this culture may be found here.
- Having trouble making Greek yogurt? Browse our Yogurt Troubleshooting Articles or contact us for assistance.
Ingredients: Organic milk, live active bacteria (L. Bulgaricus, S. Thermophilus).
This product contains no GMO ingredients.
Shipping Information and Shelf-life: Our Greek starter culture is shipped in a barrier-sealed packet as a freeze-dried yogurt culture. The starter keeps
- At room temperature (68° to 78°F): 3 to 4 months
- In the refrigerator (40° to 45°F): 9 months unopened
- In the freezer (0° to 25°F): 12 months unopened
Allergen Information:
Manufactured in a facility that also produces products made with gluten and dairy.
Product Q&A
Q. Can I use this starter even if I do not use a yogurt Maker?
A. Yes, any of our thermophilic starters can be used without a yogurt maker. All you need is a way to keep them at the right temperature for the amount of time it takes to culture them. Here’s an article with some tips: http://ift.tt/1KtViiE
Q. The ingredients say it contains milk. Pasteurized or non-pasteurized, or would that matter in this state?
A. It is pasteurized milk. But, that really does not make a difference in the dried powder.
Q. Why does the Greek yogurt contain fewer bacterial strains than that of the traditional?
A. The Greek Yogurt Starter has a few strains of bacteria that work well together and can be re-cultured. The Traditional Yogurt Starter is a “direct-set” or limited use starter, having more strains of bacteria, but incapable of indefinite re-culturing.
Learn more about Greek Yogurt Starter.
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