Organic Greek Yoghurt Starter
Traditional Greek yogurt is made with goat’s milk and strained to remove any whey to produce a very thick cultured milk product. Traditional Greek yoghurt is not a heirloom culture. You are unable to reculture it indefinitely. Many of the “Greek-style” products you find in the supermarkets are made from cow’s milk and a thickening agent. Our organic Greek yoghurt starter is a heirloom “Greek-style” yoghurt starter which means it can be recultured time and time again. Our culture contains the bacteria Lactobacillus bulgaricus and Streptococcus thermophilus.
Our organic Greek yoghurt starter produces a very airy, thick yoghurt that is often full of bubbles. It is the kind of thing you are used to buying from the supermarket as a “Greek-style” yoghurt. The great thing with our culture is that you can make it at home without the need to add sugar, preservatives or emulsifiers. This is a thermophilic yoghurt. It requires a yoghurt maker to be able to work with the culture. These can be picked up online reasonably cheap (less than £20). If your looking to make supermarket style yoghurt at home. This is the culture for you!
I’d just like to know before placing an order, can your culture’s be added directly to milk to produce yogurt or does a starter solution have to be made first?
These are added straight to milk
Your greek yoghurt instructions recommend a temperature of 42C for at least 10 hours. This consistenly gave me very grainy yoghurt – nice flavour, but nowhere near the smooth integrated texture of commercial greek yoghurt. After much experimenting I now get perfectly smooth creamy yoghurt by leaving it overnight (8-9hours) in a proofer at only 33C. Any temp above 35C seems to result in grainy yoghurt with lots of whey leakage. Why do you recommend 42C? Is this purely a food safety issue?
No, we have always had great results at 42c.
Hi there Could you confirm the full ingredients of your greek yoghurt starter culture? Is there any powdered milk in it? If so, is this goat’s milk? I don’t take cow’s milk and will be using goats milk to make this yoghurt. Is it suitable? Many thanks Alli
Hi, the yoghurt has been made with organic whole cows milk and then freeze-dried so it would initially have traces of cows milk in it. However, you can convert it to goats milk and after a few ferments there would be no trace of cows milk in it. Thanks Lisa
How do you make second batch from first made yoghurt
Hi Carol, you just take a couple of tablespoons of the yoghurt you have made to use as the reculture and follow the same process as you did to make your first batch. Thanks Lisa.
Hi. I bought on website Greek Style yoghurt starter. This is came as a 1G bag. My question is, I need to use all 1G starter to 1000ml milk?
Hi, yes that is correct.
Hi–I made some delicious greek yoghurt with this culture, but the initial batch was slightly grainy in texture. If I use the reculture from a grainy batch, will the result always be grainy or is it down to something I’m doing in the process? Thanks!
Hi Kelley, The re-culture should be ok and sometimes it takes a couple of goes to settle in. Try again and if it keeps producing the grainy texture then please contact us on orders@freshlyfermented.co.uk and we will replace it for you. Thanks Lisa
Is it possible for me to have a Bulgarian and Greek culture in my fridge at the same time. I would like to make a pot of each every week. Thanks
Hi Ann, yes it is possible, you would just need to keep them in separate sealed containers and they will be fine. Thanks Lisa
Hi I have a food flask kind of yoghurt maker but it only holds 500 ml -can I freeze half of the starter culture ?
Hi, you won’t need to freeze the starter as they have a 2 year activate by date on them so can be kept at room temperature.
How many starter amounts are in the supplied packet?
Hi, these contain 1g of starter per sachet which produces 1000ml yoghurt and is heirloom so can be re-cultured indefinitely.
Hello – can I use the greek yogurt culture to make yogurt without using a fine sieve at the end like to describe in your instructions? Many thanks
Sure, it just won’t be as thick without straining it. It’s not a requirement for the bacteria, just our own tastes.
Hi I wanted to make Greek yoghurt. If I didn’t want to make it for a few weeks can I keep it to Re culture or is it ruined?? I understand that if I do it every seven days then I can use it indefinitely but what happens if I don’t eg…if I go away on holiday? Thanks
Hi Sharon, you can freeze the reculture ready for use when you are back from holiday 🙂