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Greek Yogurt Starter Culture

Selected Price: $12.99
Shipped to you:
By ground, anywhere in the continental US. For other locations, please contact us.
Quantity:

Product Description

Cultures for Health Greek Yogurt Starter Culture

Free Guide: Getting Started With Fermented Foods

Deliciously rich and tangy, this heirloom, thermophilic starter can be re-cultured indefinitely. Drain whey from the finished product to make thick Greek yogurt or enjoy as-is.

  • Each box contains 2 packets of yogurt starter culture.
  • Activate 1 packet using 1 quart pasteurized milk (store 2nd packet in the freezer as a back-up).
  • Cultures at 110ºF using a yogurt maker or other appliance.
  • Suitable for use with pasteurized whole milk and with raw dairy milk or non-dairy milk, with special care.
  • Avoid ultra-pasteurized or UHT milk.
  • Reusable culture: a small amount of each batch can be used to make the next batch and re-cultured from batch to batch indefinitely.
  • Instructions for using this culture are included and may be found here.

Greek Yogurt Starter Culture Allergen Information

  • Manufactured in a facility that also proecess products containing soy and dairy.
  • Gluten-free
  • Non-GMO

Shipping Information and Shelf Life

Our Greek yogurt starter culture is shipped in a barrier-sealed packet as a freeze-dried yogurt culture. The starter keeps:

  • At room temperature (68° to 78°F): 3 to 4 months
  • In the refrigerator (40° to 45°F): 9 months unopened
  • In the freezer (0° to 25°F): 12 months unopened

Additional Details About the Greek Yogurt Starter Culture

For an even creamier yogurt consistency, make a batch with 1 part heavy cream to 3 parts whole milk. Yogurt is delicious with added fruit or sweetener, and great in many recipes. 

Actual product may differ from image shown above.

Greek Yogurt Starter Culture Ingredients:
Organic milk, live active bacteria.

boxes-cr.jpg Shipped to you by ground, anywhere in the continental US.
For other locations, please contact us.

Starter Culture FAQ

Question

I WANT TO MAKE SOME CULTURED FOODS, BUT DON’T KNOW HOW. CAN YOU HELP?

We believe the best place to start is with the correct starter. We offer starters specific to the type of foods you want to culture or ferment.

Each box of starter culture includes easy to follow directions. We also have some instructional videos on the product pages. Just scroll down on the Product Description until you see the video, or past the reviews section to the Product Videos link.

Question

DO YOU HAVE ANY STARTERS THAT ARE DAIRY FREE?

Yes! Caldwell’s starter to ferment vegetables doesn’t contain any dairy. Other dairy free starters are the sourdough breads, water kefir grains, and the kombucha scoby. Please note that these starters may have been produced in a facility that also makes dairy starters.

Cabbage

SOME STARTERS USE THE TERM LACTO-FERMENT. ARE YOU SURE THERE ISN’T ANY DAIRY IN THE STARTER?

The word lacto comes from the name lactobacilli, which biologists have given to a broad family of friendly bacteria. Some of these bacteria are specific to milk, such as in yogurt and cheeses; others are specific to vegetables, and these do not contain dairy. They have one characteristic in common: they transform sugars into a beneficial form of lactic acid. During the fermentation process the friendly lactobacilli bacteria break down the sugars to produce a special form of lactic acid that acts as a natural preservative.

Scale

OTHER THAN A PLEASANT SOUR OR TART TASTE, WHY MAKE AND EAT FERMENTED FOODS?

It has been said that up to 85% of the body’s immune system is located in the gut. The entire surface of our digestive system is covered with bacteria. These microbes can be divided into 3 groups: beneficial, transitional and opportunistic flora. Maintaining a healthy colony of beneficial probiotic flora is absolutely essential to good health. Fermented foods help to provide this balance.

Making your own fermented foods is a fun and satisfying way to take charge of your health. You choose the ingredients; veggies from your yard or the farmer’s market, organic flour to make sourdough bread, pastured organic milk and cream for yogurt and milk kefir. Homemade fermented foods are not only good for health; they taste good too.

Thermometer

I’VE HAD MY STARTER IN A CUPBOARD FOR SEVERAL MONTHS. IS IT STILL GOOD?

Most likely it will be fine to use. Below is a general guide on how to store starters.

Kefir grains are dehydrated and can be kept in this state:

  • At room temperature: 12 to 18 months
  • In the refrigerator: 18+ months
  • In the freezer: not recommended

Yogurt starters

  • At room temperature: 3 to 4 months
  • In the refrigerator: 6 to 9 months unopened
  • In the freezer: 12 months unopened

Sourdough starters

  • At room temperature: 12 months
  • In the refrigerator: 12+ months
  • In the freezer: 12+ months

Vegetable starter

  • At room temperature: not recommended
  • In the refrigerator: 6 months
  • In the freezer: 12 months

Information provided in this communication is not designed to and does not provide medical advice, professional diagnosis, opinion, treatment or services to you or to any other individual. This is general information for educational purposes only. The information provided is not a substitute for medical or professional care, and you should not use the information in place of a visit, call consultation or the advice of your physician or other healthcare provider. Wise Choice Marketing Inc is not liable or responsible for any advice, course of treatment, diagnosis or any other information, services or product you obtain through Wise Choice Marketing Inc

Other Details

Serial Culture:
One packet of Greek yogurt starter culture can be used to make unlimited amounts of homemade yogurt as it can be serial cultured: a small amount of yogurt from the current batch is reserved to inoculate the next batch of homemade yogurt.
Storage:
Simply keep the packet in the freezer and remove the portion for your recipe when it's time to make yogurt. We ship enough to make two batches of yogurt starter which you use as the starter culture to make unlimited amounts of yogurt.
Alternative Milks:
Greek starter may be used with soy, coconut, etc. but is unlikely to reculture after a few batches. We recommend keeping a backup dairy-based culture when using other milks. Results with goat milk may be thinner than made with whole cow milk.
Note:
Packaged in a facility that also manufactures products made with wheat, dairy, soy, eggs, nuts, and fish. Due to changes in manufacturing processes, the weight of the item that appears in photo will differ from the actual weight of item.

Product Videos

How to Make Greek Yogurt.mov 08:39

Learn to make Greek Yogurt at home. Greek Yogurt is easy to make and can save you money at the grocery store. Step-by-step intructions.

  • How to Make Gr...
    Learn to make Greek Yogurt at home. Greek Yogurt is easy to m...
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