Organic Greek Yoghurt Starter

Organic Greek Yoghurt Starter Culture

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£8.75

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

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!

 

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Additional information

Weight 2 g
Ingredients

Organic greek yoghurt starter culture.

Shelf Life

1 year.

Storage

Keep at room temperature until activated.

Allergens

Contains milk (from cows).

What to do on arrival

What equipment do I need?

What ingredients do I need?

Activation process:

Fermentation process:

1 Questions about Organic Greek Yoghurt Starter Culture

  1. Clem says:
    Your comment is awaiting moderation. This is a preview; your comment will be visible after it has been approved.

    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

  2. Sharon says:

    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

    1. Lisa Hillyer says:

      Hi Sharon, you can freeze the reculture ready for use when you are back from holiday 🙂

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