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
201 reviews for Greek Yogurt Starter
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Nancy –
Hi Ivo, I like the Greek, but I prefer the Bulgarian. That is definitely my fav.
Marybea V. –
Hi!
I LOVE your Greek yogurt. It seems to be even better in both flavor and consistency when I use some of the prior yogurt as starter. Maybe I should do that with the Caspian yogurt? I spent my childhood in Iran so I look forward to trying again.
Marilyn T. –
I just placed an order for more Caspian Sea and Greek yogurt starter. These are my two favorite, and even my husband who has always turned his nose up at yogurt without ever trying it is now eating it.
I put the first sourdough starter in the freezer so when it was time to make the bread and I read the instructions I knew it wouldn’t end well. I ordered more sourdough starter and my husband
made the first loaf of sourdough bread. I believe that this process will be less cumbersome for us as we become more familiar with the process. We enjoyed the bread and look forward to making more. The other starter packages are in the refrigerator.
I’m so glad we found your site. I hope to make cheese sometime in the near future. I use raw milk from the farm and I am a bit apprehensive about leaving it our for 24 hours. I’ll try a small amount first.
Thank you,
Marilyn T.
Ernesto –
Hello Ivo
The Yogurt turned out very good. A fiew eeks befor I bought some Bulgarian Culture thrue Amazon.es . I also liked it a lot
From Taste they are the best yogurt we ever had. Thank you.
Kind regards
Ernesto
Junie –
Hi Ivo,
I made the Greek Yogurt using the cow full cream milk and similar process of Bulgarian yogurt and yogurt maker. The Greek yogurt taste is mild, much milder than the bulgarian yogurt. Both
are simply nice so my husband and I love them both.
Kind Regards,
Junie
Alex –
Hi Ivo,
first I’d like to thank you for the standart yogurt. I began to use it two years ago. I had never made yogurt befor. My doctor told me to eat it. It helped to improve ny health a lot. I have an insulated pot in wich I warm the normal milk up to 43 degrees, including a bit of the old yogurt. I let it rest for 5 hours and put it in the fridge. This works for me.
Thanks for the good stuff!
God bless you,
Alex
Kent –
I have been making both Greek and Bulgarian yogurt using your starter now for about two months. Both yogurts I have tried making different ways. I have used both skim and whole milk and I have strained and not strained using both the Greek and the Bulgarian. I am not certain which I prefer. If anything the Bulgarian may be as little more sour or tart in taste, but that is not a bad thing. I like it. As far as straining, I thing I am beginning to prefer a version about half strained with not all the whey removed, Although I do use the whey for other things.
All in all, your starters make yogurt making very easy and I definitely prefer homemade yogurt to any yogurt I have bought, not only in Canada, but also in USA, and Mexico. I have been eating yogurt nearly every day for well over 25 years and have tried many different kinds. I am hooked on my homemade using your starters.
Thanks, and thanks for the coupon.
Kent
Tracy –
Hi Ivo,
I’ve tried your yogurt now several times
I let it cook for 24 hours each time. I follow the SCD diet.
Thanks,
Tracy
Mark –
The Bulgarian yogurt is fantastic, but the Greek is out of this world. I let the batch sit at 43C for 10 hours, cool for 4, then strain through cheese cloth for 6 more hours. The result is the smoothest, creamiest and easily the best yogurt I’ve ever had. Mark
Peter –
Hi and thanks.
I’ve been making Greek yogurt and heard about Bulgarian yogurt and the history of it interests me so I thought I would make it and see how it compares with the Greek yogurt I make.
Maybe there are some different health benefits to add to my gut.
Excellent information on your website thank you.
Regards
Peter