Traditional Greek Yogurt Starter Thermophilic Culture - Best Customer Service

Greek yogurt culture is thermophilic and needs to be cultured at 110-115F in a yogurt maker or other appliance that maintain a consistent low temperature, such as crock pot, in order to make tangy, creamy yogurt. This true heirloom culture can be reused over and over again. It is recommended to activate it upon arrival to ensure it stays viable, as it is a live culture.

To make Greek yogurt, heat 2 cups of milk to 160F and then cool it to 110F. Pour the milk into a glass jar and add dehydrated starter, stir well. Cover the jar and culture at 110-115F for 10 - 12 hours in a yogurt maker or similar appliance. Refrigerate the yogurt for 4 - 6 hours to stop fermentation, then it is ready to enjoy. Always save some for the next batch before using the rest. When making the next batch, follow the same steps but add 1 tablespoon of yogurt for every 1 cup milk and ferment for 8-10 hours.

When using raw milk, it needs to be pasteurized to avoid overpowering the bacteria in the yogurt culture. Whole milk is best for making the thickest yogurt, but lower fat milk will also work. However, lactose-free milk should not be used. If the yogurt turns out too runny, adding a spoonful or two of cream will make it thicker, as will using whole organic milk. Straining it through a double coffee filter is another option.

If any problems occur, it is recommended to contact the supplier for assistance. However, allergic reactions to milk or histamine intolerance are reasons not to consume this yogurt. If histamine intolerant, it is suggested to consult a doctor before adding any fermented foods to the diet.

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