Greek Yogurt Starter
$4.19 – $44.99
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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Deals & Combos
Try all our excellent yogurts (and kefir) with this sampler combo deal. Get a DOUBLE – 4 L / 1 gal pack of each one of Bulgarian Yogurt, Bulgarian Yogurt with Rose, Greek Yogurt, and Kefir starters PLUS a bonus pack of Skyr starter!
Bulgarian Yogurt
Our Bulgarian Yogurt is thick and creamy with an impeccable taste with the perfect balance between mild and tart. It is unlike any other yogurt you’ve ever tried. Undoubtedly the best yogurt in the world!
Susan B. –
I like Greek yogurt because it is a good protein source and for the gut health benefits of the probiotics.
This was our first time to make our own yogurt. We used an Instapot with a yogurt setting and your starter. The flavor was so good, no tartness and no sugar needed!! Mixed in fresh strawberries.
Tony C. –
Hi Ivo,
We are the newest licensed Grade A goat dairy in Tennessee and our first products are fluid milk and yogurt. Our pasteurizer / incubator is a micro-size 15 gallon appliance and before we begin commercial production at this volume, we are testing the Bacillus Bulgaricus Greek Yogurt Starter in two (2) gallon batches (using an Instant Pot Duo Plus appliance).
The initial production event – using the Greek Yogurt starter – incubating the pasteurized milk at 110°F (43°C) for eight (8) hours then cooling the yogurt for 24 hours at 35°F – 40°F (1°C – 4°C). This yields a yogurt with the consistency, look, and quality we desire for our dairy business.
Tony C.
Rose –
Hi Ivo
Yes the cultures have been a great success – thank you. We love really thick, creamy yogurt, but shop bought has become so expensive. With your starters we can make amazing, delicious yogurt at home for a fraction of the cost.
I make about 3 litres at a time in my slow cooker and then strain it through a large colander lined with a muslin cloth. I’ve tried greek, bulgarian and skyr so far and they’ve all come out perfectly.
Best wishes
Rose
Hannah –
Hello Ivo,
Thanks for your email and the link to The Yogurt Maker Handbook.
My husband and I love the taste of Greek yogurt, especially with middle-eastern (savory) recipes. That’s our first reason. Health is a close second — for the digestive benefits and general well-being.
We have regularly bought Fage (plain 5% Greek yogurt). Our grown daughter convinced us that the raw Jersey milk we get from a local farmer would be far better than store-bought if we pasteurized our milk and used your culture with it in an instant pot. She does this and loves the taste and the savings. We’re eager to do it and look forward to receiving our culture from you.
Thanks,
Hannah
NannyKid Farm –
Not only do I like greek yogurt, but I breed Pembroke Welsh Corgi. When I have a new litter I like to make homemade greek yogurt to feed to the mama dog for her recovery and milk production. Then, when the puppies begin to eat, it is part of their diet for strong bones and teeth.
Kit H –
Ivo,
I was hoping to get the opportunity to let you know my thoughts.
1. Everything worked great. I use my Instant Pot with a dedicated inner pot and gasket for yogurt.
2. I actually use half & half instead of whole milk; it seems to help result in a thicker texture.
3. After the initial “boil” phase, I saute on low for 5 minutes, then cool to 110 Fahrenheit.
4. The yogurt set up really well after 5-6 hours. I normally let it sit for 12-14 hours to make sure the yogurt is as tart as possible.
5. The taste was really nice. My wife, who doesn’t normally like yogurt loves it!
Kit
John –
Hello,
I was just doing the sample of the Greek Yogurt Starter. It was fairly easy, and thanks for the detailed instructions, and tips. I didn’t stir the milk at all while heating up, and think some of it burned on the bottom. I just read on your site too that colder climates may need longer time to thicken, so maybe that is it as well, as the weather is changing. I just had some despite it being just a little bit too liquidy, and it tasted just fine. I was worried it it have a burnt taste from the milk, but it didn’t. I added granola and strawberries to it for a parfait. I will try it again, but will wait to add vanilla extract until after the last step and it thickens.
Thank you
Sidney –
I made some yoghurt I need my new Instapot using left over bought Olympic Greek yoghurt.
It turned out awesome. I made another batch the same way. I ordered your product through Amazon and I am planning on making some tomorrow.
I really enjoy it and have started making granola to eat with the yoghurt for breakfast.
Thank you, look forward to hearing from you.
Lemuilla –
I love Greek yogurt and I eat it often.
Maxwell –
I have a Mueller yogurt maker I need Greek yogurt
I prepare the yogurt first let’s sit and then strain it then place in jars with fruit or without fruit and yogurt maker for 8 to 12 hours