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Organic Russian Yoghurt Starter

Organic Russian Yoghurt Starter

Organic Russian Yoghurt Starter


£5 OFF by paying with Moona

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Organic Russian Yoghurt Starter

Our Organic Certified thickset Russian starter yoghurt culture makes a very thick and creamy yoghurt with a very mild flavour. This is our first non-heirloom yoghurt we have added to our range. That means it has a limited number of times you reculture from the yoghurt before the bacteria weaken and the yoghurt will no longer thicken. Generally, we find the yoghurt will work well for a further 4 reculturing attempts. However, we have on occasion managed to get that number as high as 6. It is a thermophilic yoghurt, which means it requires heat to successfully ferment. We recommend a yoghurt maker to achieve this. These can be picked up online reasonably cheap (less than £20).

Our Organic Certified thickset Russian starter yoghurt contains the following bacteria: Lactococcus lactis ssp. lactis, lactococcus lactis ssp. cremoris, lactococcus lactis ssp. lactis biovar diacetylactis, streptococcus thermophilus, lactobacillus kefir, lactobacillus parakefir, lactobacillus delbueckii ssp. bulgaricus and saccharomyces cerevisia. This makes it very high in bacteria for yoghurt and similar in numbers to Milk Kefir.

Allergens – Contains milk (cows).
Contains 1g of starter which makes 2 litres of yoghurt

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 Russian Yoghurt arrives:

What equipment do I need?

A yoghurt maker

What ingredients do I need?

  • Pasteurised milk (whole milk works best). 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!
  • Your Organic Russian Thickset Yoghurt Starter

Fermentation Process:

  • Boil 2 litres of milk and allow it too cool to back down room temperature.
  • Add your organic Russian thickset yoghurt starter to the milk and stir VERY well. We recommend you stir it for around 5 minutes to ensure it is fully incorporated.
  • Add the milk and starter to your yoghurt maker jars/pots.
  • Heat the yoghurt for 4-10 hours (until thick). Usually we find this happens around 6 hours.
  • Place the yoghurt into the fridge until it has cooled and set (2-4 hours). It is now ready to eat.
  • Ensure you keep back enough organic Russian thickset yoghurt each time you make it to reculture the next batch. You will need roughly one tablespoon of the culture per 500ml of milk. Always reculture from fresh yoghurt no older than 7 days for the best results.
  • If you can’t eat your Russian thickset yoghurt that day, it will keep in the refrigerator up to 7 days, and you can use it to reculture other bowls during that time.
  • Ensure you reculture your yoghurt at least once a week to keep it healthy and active.
  • Remember, you will only be able to reculture a limited number of times (4-6)




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.