Greek Yogurt Starter
$2.79 – $36.99
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
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Subscriptions
This is a Greek Yogurt Starter subscription. You will get one DOUBLE 4 L / 1 gal pack once a month.
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John –
Hello, I have been purchasing your Bulgarian for years now. This go round, I tried the Greek, which was a little runny for my taste, so, I made a batch of half Greek, half Bulgarian— perfect!
Graham –
Thank. You for your reply as it forced me to approach flit from a different angle. Apparently Australian yogurt is from a Greek derived but sweeter and it is runnier. But with the addition of their exotic fruits it is amazing. I will have to try later.
Maybe with the addition of honey.
Ttfn
Graham
Kent –
Good day,
I have now made 5 individual litre amounts. The first 2 I used skim milk and cooked in a Cuisnart Yogurt maker for 8 hours. These 2 turned out runny, more like a Kefir. The next 3 I used whole milk and again processed for 8 hours. Much more like Greek yoghurt with a wonderful taste. These still had a bit of whey on top, and I guess if I wasn’t so lazy, I could r consistency. I may start doing that, but am really enjoying the flavour.
In a word: Fresh!
I ordered 4 packs each 6 grams and enough to make 25 litres each. As I only make a litre at a time, it is a little difficult to measure out .5g each time, so the last few times I have used just a pinch and it seems to work fine. My only suggestion would be some sort of formula or
instructions either on the package or on the website.
Bottom line: I love it. Thank you. And thank you for the coupon.
Kent
Charles –
Hi Ivo
We fully open now and very busy. I recently bought some of your Greek Yogurt culture which is outstanding. We are now using it, after straining, for one of our desserts. It’s better than using Creme Freiche.
My sister in law stayed with us recently and loves the yogurt so I am will be ordering some culture to send directly to her.
Many thanks
Charles
Anthony –
Everything is fine. I make about 1/2 gallon yogurt at a time and strain it to make it Greek style. It is just for 1 person so it takes me a while to work through a packet of the
freeze-dried culture. The powder keeps well in the freezer.
Anthony
John –
The best thing about this Greek Yogurt is the smooth texture. The flavor, however, is bland. The Bulgarian yogurt tastes much better. There is something aromatic that I can smell which adds to the flavor of the Bulgarian. The best combination would be the flavor of the Bulgarian with the texture of the Greek.
Nadia M –
The greek yogurt starter worked great
Nadia
Marvin Z –
Last year I purchased kefir,Greek yogurt and Bulgarian yogurt. I have tried several methods using powdered milk 1% 2% and whole combing these of various amounts and the results were very good.
Bottom line if you follow the guidelines and tips you will get a outstanding product. Great products!!!!!!
Miriam L. –
I placed an order for sour dough starter, Greek and Skyr. The Balkan I have is working well with batches incubated with the actual yogurt as a starter, it is a strong strain and I use the instant pot ultra for 14 hours incubation. Cheers.
Miriam Laskey
Matt –
Hello Ivo,
It arrived last week and I have made two lovely batches so far using the instructions provided on your Website. The flavour is lovely. The Greek yoghurt we get here is good, but a little bland and it is very difficult to get live yoghurt.
I also intend to experiment with sheep’s milk over the weekend.
Thank-you for the voucher.
Best regards,
Matt.