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Organic Certified French Set Yoghurt Starter Culture

Organic Certified French Set
Yoghurt Starter Culture

Organic Certified French Set
Yoghurt Starter Culture


£5 OFF by paying with Moona

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Organic Certified French Set Yoghurt Starter Culture

Organic French set yoghurt is a different style of the yoghurt than the one you would popularly find at a deli as it is made in small glass jars, with limited ingredients. What makes them unique is that they are made in small batches and each small serving is cultured separately for eight hours. The consumers then eat the yogurt directly out of the jar it was cultured in. It is a thick, unstrained variety of yogurt and is said to be following the tradition of how yogurt was made in French farmhouses.

Organic French set yoghurt is often compared to Greek yogurt, which has been popular in the market for the last few years. The following are a few key differences between French set yoghurt and Greek-style yoghurt. While both yogurts have a thick consistency, French set yoghurt is said to contain less protein than Greek yoghurt version and often has more sugar. A key difference is also that Greek yoghurt is strained, whereas French yoghurt is served as it is, in the same container it is allowed to set in. Greek yoghurt, like most other types of yoghurt, is made in a large vat, allowed to set fully, and then packaged individually.

This is an ideal yogurt to make at home. This rich, creamy thick-set yoghurt has a translucent colour and a fantastic taste. A firm favorite here in the Freshly Fermented office!

Allergens – Contains milk (cows).


Recommended activation date for culture:
1 year from the date of shipping. Best stored in the freezer if the product can not be activated on arrival.

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Please note that we do not send printed copies of instructions with your purchase. If you would like to have a printed version, you can open a printable PDF by clicking here.



If you have more than one fermenting food culture at home, we recommend that you keep them at least 1 metre apart from each other at all times. This is to stop cross contamination of the different cultures. If you are working with dairy in particular, this is very important. Please contact us is you require further assistance with fermenting more than one culture.

What to do once your Organic Certified French Set Yoghurt Starter Culture arrives:

What equipment do I need?

A yoghurt maker or similar device capable of heating to 42 degrees.

What ingredients do I need?

  • Pasteurised milk. You can use semi skimmed or whole milk. The more fat content in the milk the thicker the skyr will become. Boil the milk before hand and then allow it too cool back down to room temperature. Never place your starter culture into hot milk. Always allow it to cool back down after boiling!

  • Organic skyr yoghurt starter culture.

Fermentation Process:

  • Fill a jug with 1000ml of milk (boil and cool the milk down beforehand).
  • Add the yoghurt starter to the milk and stir VERY well.
  • Add the mixture to your yoghurt maker jar/pots.
  • Heat the yoghurt for 10 hours. You may notice that the mixture has separated into curds and whey (thick white lumps surrounded by a yellowish liquid), this is normal and expected to happen.
  • If the yoghurt has not set after 10 hours. Leave it in the yoghurt maker longer. Keep checking on it every 2 hours if possible. In some instances, it can take up to 18 hours to fully set. Please be patient.
  • To strain to a skyr yoghurt consistency, set a fine sieve lined with cheesecloth, a coffee filter, or a plain white paper towel over a bowl and spoon the yoghurt into the sieve. Refrigerate and allow the liquid to drain off for 8-12 hours.
  • Ensure you keep back enough yoghurt each time you make it to re-culture the next batch. You will need roughly one tablespoon of the culture per 1000ml of milk. Always re-culture from fresh yoghurt no older than 7 days for the best results. This is a heirloom yoghurt that can be re-cultured indefinitely.
  • If you can’t eat your skyr yoghurt that day, it will keep in the refrigerator up to 7 days, and you can use it to reculture other batches during that time.




Feel free to experiment with flavouring your yoghurt. The important thing to remember is to always remove enough yoghurt to reculture the next batch before you add any flavourings.

Do I have to use dairy milk?

This starter will only work with animal based milks. You can use goat, sheep and buffalo milk. It will not work with dairy free alternatives.

Can I use raw milk?

Yes you can. However we would still recommend you follow the activation process with boiled and then cooled pasteurised milk.

You do not need to boil the raw milk before use. However due to the high microbe and bacterial levels present in raw milk, the yoghurt starter will compete for dominance. This can lead to a thinner yoghurt overall.

Can I take a break from making yoghurt?

You can freeze the yoghurt for short periods of time (1-3 months). Beyond that the bacteria will start to decline.

You can also dehydrate the stater by pasting a thin layer onto parchment paper and leaving it to dry in a well ventilated area. Thermophilic yoghurts do not always cope well with dehydration and may not remain viable after.

Sadly neither of these methods are full proof and we can not guarantee they will always work. . The best way to preserve the bacteria in the starter it to use a freeze dry method which requires specialist equipment. 

Do I always need to boil the milk used beforehand?

We recommend that you do. Milk will contain naturally occurring colonies of microbes, which is why milk still spoils over time. Left at warm temperatures for long periods of time (in the yoghurt maker), these microbes compete for dominance with the bacteria in the yoghurt starter. This can often stop the starter from being able to do its job and lead to a thinner yoghurt overall.