Greek Yogurt Starter
$2.89 – $29.99
Our Greek Yogurt starter makes a mild, thick and creamy Greek Yogurt that has an unforgettable taste that can only be compared with that Greek yogurt you remember from your childhood.
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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The Schaufel is a long-handle open spoon / spatula combo helps you easily measure the perfect quantity of starter every time and makes scooping the starter out of the pack an absolute breeze. Two ends - an open spoon and a spatula.
Donna –
Hi Ivo,
Just another comment about the Greek yogurt. I did put it through a strainer and it’s now kind of like white boiled frosting instead of honey. absolutely delicious!
Donna
Miguel C. –
Hi Ivo,
Everything is fine. I always buy your starters for my daughter. She loves the yogurts, I do also.
In the last purchase, I ordered a Greek yogurt starter as well. FANTASTIC!
I will definitely repeat.
Have a good day,
Miguel C.
Lynne –
Hi Ivo,
Ive been making my own yoghurt for approx 5 years now using freeze dried starter cultures from a couple of different Companies.
I make my own because I know the bacteria will be alive and in much better condition than anything store bought.
I know whats going into mine so no artificial ingredients.
I love a thick yoghurt so always strain mine for a Greek yoghurt consistency and higher protein end result.
I currently have a batch of Greek yoghurt incubating in my water bath yoghurt maker, using your Greek yoghurt starter – my goods arrived yesterday.
Its not due out until around 9pm tonight so I will check how it tastes after refrigerating overnight.
To date, I have never had a yoghurt fail to incubate but I dont usually incubate for 24 hrs either but want to get more into the GAPS protocol.
I heard about you through Jo Whitton – Quirky Cooking groups whom I have been following for almost 10 years One question I do have, if I wanted to add a little agar agar as a thickening agent to save me straining my yoghurt now and then, how much would I use for a litre batch and a 2 litre batch (not sure if its simply double the amount) please, and is this added after the milk is boiled and cooled or prior to?
I prefer not to add dried milk powder so I dont.
Oh yes, the book, should have thought to look there.
I will definitely keep Skyr in mind, milder may suit re fermenting for 24 hrs may end up making it too tart for me, but I will see in the morning.
My longest ferment has been 10 hrs but I usually stick to around 8 – 9 hrs, so it may be a little trial re taste versus time at the moment.
Thanks,
Lynne
Rubab –
Hi Ivo,
I stopped buying yogurts a long time ago. For the last 2 years I have been making greek yogurt from an heirloom starter. This way I know how the yogurt was made and there are some probiotics in it. I started making yogurts because my mother eats yogurt daily to keep her gut health in a good condition. I recently learned about Bulgarian Yogurt and after doing a bit of research I found that the starter from Bacillus Bulgaricus is the best starter in the market.
I didn’t like the idea of buying yogurts that come in plastic jars because where I live the yogurts that are in glass jars are almost double the price.
So, the number one reason I started making yogurt was to keep my mother healthy.
Sincerely,
Rubab
Sacha –
Ivo,
Just a quick note to say thanks for the free gift. My treat was the Greek style.
After 15 yrs of making only Bulgarian yoghurt every single week, my first taste just now was quite a shock.
I’ve just finished my first bowl of it, so creamy, gentle and silky. But I think my taste buds have got hooked on my usual Bulgarian staple which is more sharp, fresh and alive. Is this the difference you have observed?
Tomorrow I’m going to see how the Greek alternative is with ayran! I limit myself to 3 glasses per week, as I became addicted to ayran when I lived in BG, sometimes making and drinking 10 litres a week!!!
My partners elderly Scottish aunty is making your Bulgarian yoghurt weekly too….I’ve spread a little BG goodness up North!
Sacha xx
Linda –
Hello Ivo,
I bought enough to last a while and I still have enough for many months. The Greek starter is working well and I don’t have to use a new package every time because I use some yogurt from the previous batch. The starter I use for cottage cheese is working well also. I appreciate your email and the offer, but I don’t need anything right now. I wish you well and will continue to order when I run low.
Thank you,
Linda
Jim –
Hi Ivo:
We are enjoying the Greek very much and I think it might replace the original Bulgarian yogurt that we have enjoyed for so many years.
One of the batches of the Greek that I made came in especially sour so I am working on dialing in my process to repeat what I got with the first batch.
Jim
Marianne –
Hi Ivo,
I haven’t made the Bulgarian yogurt yet, but have made the Greek yogurt which turned out wonderfully.
I incubated it for 10 hours in an instant pot and love the tangy flavor. Once completed, I strained it and was pleased with its consistency.
After the initial batch, I made future batches using two spoonfuls of the most recent batch for the cultures.
I am saving the Bulgarian yogurt and Bulgarian cheese culture for the spring, and am looking forward to trying it!
Thanks, Marianne
Encarna –
Hi Ivo,
My greek yogurt made with your starter is wonderful, good taste and better the consistency, it is so creamy!
I am writing to you because I would like to be informed about what is necessary to become a local distributor. I am a technology teacher and do not have a shop, only my house in Madrid,
Spain, but your product is so good that I think it should be known and bought for a great number of people here in MAdrid, or in Spain.
Thank you very much and best regards.
Encarna
Jim –
Very helpful, thank you.
I have been straining BG for many years and it will be difficult to beat that flavor but today I will make some Greek for a comparison.
When I am traveling I always buy Fage and I had a little left over when I returned recently. As the first batch from my frozen starter is always lacking body, I put a spoonful of the Fage in to boost it. The overall flavor was OK but not as good as the straight BG but it completely changed the structure of the yogurt. It was thick and creamy and slowly flowed off a spoon rather than falling off in a lump. It was also denser than the BG so instead of being able to strain it in 1 1/2 to 2 hours, it took 4 hours and only gave up 25% of its volume instead of the usual 50%.
Best regards,
Jim