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
686 reviews for Greek Yogurt Starter
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Our Viili starter makes a traditional Viili with mild, nutty, cheese-like taste and a thick and stretchy viscous consistency.
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!
Simone –
Hi,
thank you! Oh, yes, I love the greek style yogurt I made with your starter.
Just wonderful!
Simone
Deborah –
Hey Ivo
Have been using the Greek, and Bulgarian yogurt starter lately.
Thank you
Harlan –
I make 2 liters at a time, I am loving the Greek and Bulgarian strains, the Vilia is a different one altogether Which I like also , but cant compare it to other. Completely different mix of bacteria and is room temperature culturable
I will try Filmjolk next then
Harlan
Evelyn –
Hi Ivo
The Greek starter is amazing! I will comment on the site. So is the buttermilk I made yesterday.
Thanks for the discount code which I will use to order buttermilk starter.
Evelyn
Evelyn Narayanan –
I have the bacillus yoghurt starter which is delicious and wanted to try this Greek starter. It makes really delicious and creamy yoghurt, This store is tops for me.
I live in Ontario Canada.
harlan –
Thank you Yes. I love your products I only use Goats milk but the Greek style yogurt is wonderful , I will make than next I love the variety Of yogurts . I have traveled to Bulgaria and I remember the yougart fresh in coffee shops was most wonderful
I think I be regular customer as local health shops do not carry starters any more. Suppler shortages I make Vilia also it simpler than yogurt to make
Thanks
Jim W. –
Hello
I did try the Greek yogurt culture and in fact liked the results very much..so much so, that I recently ordered and received enough culture to make about 5 gallons along with your sample mix for the four or five different yogurts that can be made. I’ve not tried the samples yet as I was out of Greek yogurt…a nearly insufferable situation that demanded immediate action.
With regard to the initial supply of culture you are referring to, i sent an email previously detailing the steps and final pH of the three batches I had made along with inquiring about purchasing monoculture instead of the blend. (I learned that you do not provide single cultures in the response along with some helpful hints to improve yield.)
Now wirh the most recent batch of Greek yogurt I tried something different…The objective was to create a very dense yogurt at 100% yield based on weight.
To one gallon of whole milk (pasteurized…but not “ultrapasturized” ) I added:
*one cup of powdered milk,
*one pack gelatin (0.25oz),
*held it at 205F for one hour (this is about 5 degrees below boiling at this altitude),
*then after cooling to 110f added 2 grams of the Greek culture (previously had added 1.5:grams).
*It was held at 104f for 10 hours.
The final pH was higher than previous batches at 4.7 (instead of 4.2), the consistency was noticably firmer, the taste quite tart but incredibly smooth. Placed in the fridge at aprox 42F
overnight resulted in a very smooth batch of yogurt with very little separation. It was dense but not as thick as the previous attempts, all of which had been drained through cheese cloth to a yield of around 45 to 50%.
My next batch I plan on keeping everything the same, except doubling the powdered milk to two cups. I am afraid to add more gelatin, lest I end up with “yogurt jello” and adding more
powdered milk should increase protein content more so than gelatin alone.
Best Regards
Jim W.
Dionne –
Hi Ivo:
I am excited to make my first batch of homemade yogurt.
Sincerely,
Dionne
Kent –
Hello Ivo,
Everything is wonderful. I have purchased Greek yogurt, Bulgarian yogurt and Kefir. There is hardly a day that goes by without me enjoying one of them. I make a litre at a time and this is done about twice a week. Greek yogurt is probably my favourite, but I do enjoy your other products as well. It has been almost a year since I purchased my yogurt maker and began using Bacillus Bulgaricus products. Not only have I offset the cost of my yogurt maker, I must say that I much prefer my homemade yogurt to store bought.
At the present time I still have enough starter, but I will be certain to order more if I see that I am running out.
Kent
Henrik –
Absolutely perfect when run at correct temp. I ran a few batches with too high temperature in a poor yogurt maker that turned into 50 C. which got a watery and more and more tart result from batch to batch suggesting i was killing off part of the culture. I then purchased the Luvelle Pure plus yogurt maker and ran a batch with whole milk and new starter for 24 hours for SCD yoghurt on settings 40C
This came out perfect, thick and very mild and tasty. Best yogurt ever. I haven´t had it better in Greece either.
You were not exaggerating .