Greek Yogurt Starter
$2.59 – $31.99
Our Greek yogurt starter makes genuine Greek yogurt (ελληνικό γιαούρτι, Greek-style yoghurt) of exceptional quality with classic Greek yogurt taste, thickness, acidity and aroma. The yogurt is mild, thick and creamy in nature and has an unforgettable taste that can only be compared with that Greek yogurt you tasted in your childhood. It is unlike any other yogurt you’ve ever tried.
Simply select a pack size and enjoy the finest Greek yogurt in the world!
This is an authentic Greek heirloom yogurt starter. Each pack contains loose powder mix, in perfect proportions, of the two strains required to make the perfect Greek yogurt — lactobacillus bulgaricus and streptococcus thermophilus.
The Greek yogurt starter makes Greek yogurt which tastes as amazing as Bulgarian yogurt, just a bit milder, not as tart, somewhat creamier, and somewhat thicker than it. Greek yogurt is very similar to Bulgarian, just less tart and thicker and this is exactly the yogurt this starter will make for you.
This is a heirloom yogurt starter with live active bacteria, which means that you can reuse yogurt from your previous batch to culture your new batch, for as long as you wish.
The starter contains lactic acid cultures isolated from natural sources in ecologically preserved areas in Bulgaria. It is fully natural and organic with no preservatives, additives, artificial colors or flavors. It contains no GMO ingredients and it is soy and gluten free. Halal. Kosher.
Ingredients
Live active lactic acid cultures of Lactobacillus Bulgaricus and Streptococcus Thermophilus.
Storage
Store the Bulgarian yogurt starter packs in the FREEZER.
Use by the date indicated on the label.
The starter packs have 2 years of shelf live. Use by the date indicated on the label.
See more storage instructions on the Greek Yogurt Starter product information page.
Product Information
Additional product information is available below and on the Greek Yogurt Starter product information page.
| Ingredients | Lactobacillus Bulgaricus, Streptococcus Thermophilus |
|---|---|
| Starter Strength | > 25 billion CFU/g, 100% potency guaranteed |
| Starter Type | Heirloom Yogurt Starter |
| Details | 100% natural, No additives, No preservatives, Gluten free, Soy free, GMO free, Halal, Kosher |
| Origin | Made in Bulgaria |
| Shelf Life | 2+ years at -15 C (in the freezer), 1-2 years at 4 C (in the fridge), Up to 1 year at ambient temperature |
| Storage | Store in FREEZER |
| Milk Type To Use With | Dairy milk OK, Non-dairy milk OK, Vegan milk OK, Any milk you want to turn into yogurt, Excellent for frozen yogurts too |
Ingredients
Freeze-dried live active lactic acid cultures — Lactobacillus Bulgaricus and Streptococcus Thermophilus.
The starter contains nothing more than the strains it is made of and a very small quantity of dried organic skim milk powder. It is the medium on which the strains grow and some of it gets packaged together with them. The milk powder is completely consumed by the bacteria during incubation so there is none of it in the finished product. See some more information about our lactose free and vegan starters.
The starter is fully natural and organic with no preservatives, additives, artificial colors or flavors. It contains no GMO ingredients. It is soy, nuts, and gluten free.
Activity and Strength
1 gram of starter contains at least 25 billion colony-forming unit (2.5 x 1010 CFU/g) of lactic acid probiotic bacteria strains.
100% potency guaranteed. 100% viability guaranteed.
Contents
This is an heirloom starter with freeze-dried live active bacteria.
Each sachet contains loose powder mix, in perfect proportions, of the strains required to make excellent Greek yogurt.
The exact amount of starter varies per pack and is indicated, in grams, under your selected pack size on the product purchase page.
More information about various pack sizes and their contents can be found here.
Greek Yogurt Making Instructions
It is super easy to make Greek yogurt using our Bacillus Bulgaricus starter. We have included two sets of instructions how to make Greek yogurt:
- The traditional method for making Greek yogurt – if you prefer to make your Greek yogurt the conventional way, manually or with the help of a yogurt-making machine.
- A fail proof method for Greek yogurt – if you have difficulties getting good results with the traditional method or would like to get your results faster, try this fail-proof manual method instead.
How to make Greek yogurt instructions.
Why get the Bacillus Bulgaricus Yogurt Starter
You should buy this Greek yogurt starter if you are looking for a no-fuss Greek yogurt starter which is easy to use, performs consistently and reliably and makes absolutely delicious Bulgarian yogurt.
When you make your own Greek yogurt you are in control of all the ingredients so you know what you are putting in your body. Bulgarian yogurt made with Bacillus Bulgaricus starters is full of gut-healthy probiotics that are great for your health. Our Greek yogurt starter is heirloom which means that you can make endless batches of Bulgarian yogurt saving a ton of money while eating healthy – an absolute win-win!
Read this long list of reasons why our starters are good for you.
Usage
The packs are packaged and labeled with the grams they contain and the volume those grams make when used entirely in one go.
The packs are intended for single use, or their contents could be split for multiple use (with the exception of the Sourdough starter which should always be used in one go).
When you split the pack, take out as much as you need to make your yogurt, then reseal and refreeze the remaining starter for later. Make sure you store the sachets in a way that prevents moisture from getting in, i.e. well closed in a Ziploc bag or wrapped around and fastened with a rubber band.
When you split the contents of the pack and use less starter amount to make smaller volumes, keep in mind that you are also reducing the total amount of yogurt that you can make from the pack (read more on that here). Refer to this page to see the gram to Liters (gallons) chart and to find out how much starter to use for different volumes of milk.
Help
Bacillus Bulgaricus starters are easy to use and are strong enough to make sure that the fermentation process completes naturally and smoothly, under the right conditions.
If you ever need help with using our products or troubleshooting your fermentation method, simply contact us with any questions and we’ll be happy to help.
You can also fill out this help form and we’ll get back to you in no time.
FAQs
If you’d rather read than write us an email, then check out this list of frequently asked questions and answers and Help and How-To articles for some more helpful information.
Nutritional Facts
163 reviews for Greek Yogurt Starter
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Deals & Combos
Get 4x DOUBLE – 4 L / 1 gal packs for the price of three! That's a month's supply of yogurt! This is the perfect combo if you make yogurt once a week!
Yulia –
Hi Ivo,
Thank you very much for the great greek yogurt starter you sent to me! I used a yogurt maker for preparation, and the made-up yogurt was just perfect. Now I have a question.
Thanks,
Yulia.
Ken F –
Awesome, thank you so much! I GOT IT YESTERDAY ……….THANK YOU …….NOW I’M GOOD TO GO !!!!
Paula D. –
Hello,
My husband began making his own yogurt when following SCD. I love the Greek yogurt that I buy. We decided it would better to both be able to eat the same kind! I’m excited to use your starter for a yogurt we will be able to share.
Danielle –
Hi Ivo,
I love yogurt first because it is smooth and creamy (I make it with 2 liters of full-fat milk and 2 liters of 10% cream) .
Since I follow a low-carb diet, I sweeten it just with blueberries, or any other berry, or sometimes with a special low-carb yrup like NuNaturals or Lakanto (maple or salted caramel flavors). This is my everyday after dinner dessert, and I never get tired of that routine. It’s like a drug .
I also love yogurt because it’s good for the digestive tract and because it increases the good bacteria in the gut. Very good probiotic. I prefer Greek yogurt because it contains less sugar, which is better for a low-carb diet. I also often add a capsule of probiotics to your yogurt starter.
As you can see, I’m a great fan of yogurt. I also make yogurt popsicles in the summer.
I found your online store first on Amazon Canada, and ordered directly from you afterwards.
Since I’m retired and living alone, I don‘t order very often but if you keep your prices reasonably good, I will be a returning customer. Amazon prices are exaggerated here in Canada. Things cost a lot more than in the States, and a lot more than a few years back. I always look elsewhere to compare the prices before ordering.
Bye,
Emma –
Hi Ivo.
We love Greek yogurt and honey. Just renewed my bread maker and it does yogurt too, uptight I’d give it a go.
Thanks
Emma.
Onyinye A. –
Dear Ivo,
Thank you for the handbook. I am sure it would be very helpful.
I started taking Greek yogurt for health reasons. I purchased it but it was quite pricey and I couldn’t guarantee the ingredients so I learnt how to make it and I realized it can be a lucrative business. I began to make and sell on my Instagram page.
It is a small business which I intend but I hit a wall when all the yogurt I used as starters was not giving me the quality I wanted. I also tried a dried freeze culture but still wasnt what I wanted.I had to do an intensive research on the best starter to use and I stumbled into yours online. the decision to try this is a good one.
Yulia –
Hi Ivo,
The answer is – yes, I like a greek-style yogurt and it is healthy, too.
Thanks,
Yulia.
Toni –
Have always loved Greek yogurt and as it’s so good for you with all the live cultures thought I’d make some instead of buying it.
Anne-Marie –
Hi Ivo,
I like Greek yogurt for breakfast. When we moved to France a few years ago I found it difficult to find Greek yogurt or it was very expensive. I also hate the amount of plastic involved.
So I bought a yogurt maker from Lake Land in the UK and have found it works well.
I used the local supermarket bifidus yogurt as a starter (which worked better than Activia) but still throw away a lot of whey, so thought I’d seek out a better culture as a starter which is how I found your site.
Best wishes
Patricia –
Hi Ivo,
The yoghurt is delicious. I add the starter at around 44 degrees and then incubate the jars at 49 degrees for 1 hour exactly and then turn it down to 30 degrees. I let it sit for at least 12 hours and then strain it through a muslin cloth. The result is a thick and creamy Greek style yoghurt. I use full fat milk from a local farm that don’t homogenise their milk. So yes, I am very happy with the starter.
I guess I could order a bit more at this point. IT seems to do well in the freezer.
Kind regards,
Patricia