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Greek yoghurt starter culture | for home made yoghurt

10,99

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(1 customer review)

Greek yoghurt is a well known delicious, rich yet fresh thermophilic yoghurt type. By letting it drain after making it, it gets wonderfully thick. Optionally you can even add cream or skimmed milk powder in the preparation for extra thickness.

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Description

Greek yoghurt is a well known delicious, rich yet fresh thermophilic yoghurt type.

What is yoghurt?

Yoghurt, also spelled yogurt, yogourt or yoghourt, is a foodproduct produced by bacterial fermentation of milk. The bacteria used to make yoghurt are known as yoghurt cultures. Fermentation of sugars in the milk by these bacteria produces lactic acid, which acts on milk protein to give yoghurt its texture and characteristic tart flavor.  Cow’s milk is commonly available worldwide and, as such, is the milk most commonly used to make yoghurt. Milk from water buffalo, goats, ewes, mares, camels, yaks and plant milks are also used to produce yogurt. The milk used may be homogenized or not. It may be pasteurized or raw. Each type of milk and each type of starter produces substantially different results.

About our Greek yoghurt starter

Greek yoghurt is a well known delicious, rich yet fresh thermophilic yoghurt type. By letting it drain after making it, it gets wonderfully thick. Optionally you can even add cream or skimmed milk powder in the preparation for extra thickness.

Greek yoghurt is a thermophilic yoghurt

Please note, this is a thermophilic, warmth-loving, yoghurt type. So you need a warm place, such as a yoghurt maker, sous vide device or instant pot to make it.

Content

  • 3 grams of heirloom thermophilic dry yoghurt starter
  • Enough for the rest of your life, check the instructions below
  • Produced in Bulgaria
  • Allergens: milk
  • Contents: milk, starter cultures

Micro-organisms in Greek yoghurt starter

  • Lactobacillus bulgaricus and Streptococcus thermophilus

Why a dried starter?

  • dried starters have a long shelf life
  • easy to ship / take with you, also abroad
  • does not deteriorate due to transport
  • light in weight (shipping costs)
  • you can buy the starter even if you do not intend to make yoghurt immediately
  • you can save a part in case the quality of your fresh yoghurt deteriorates
  • after activation, the effect of dried yoghurt as a starter is identical to fresh yoghurt

Storage instructions

In the fridge or freezer. Save the dried yogurt starter in a ziploc bag after use, or vacuumsealed. The starter is highly hydrophilic – if moisture gets into the package, the quality will deteriorate. Shelf life is at least a year in the freezer, but probably longer.

Activating your Greek yoghurt starter

  1. Slowly heat a glass of sterilized, UHT, milk to 90 ° C while stirring.
  2. Remove the milk from the heat, pour into a clean jar and let cool to 43 ° C.
  3. Add the starter and mix well.
  4. Close the jar and let it ferment for 5-12 hours at 38-43 ° C in a yoghurtmaker or similar device.
  5. Check after 5 hours if the yoghurt has thickened. Leave for up to 12 hours and check every 30-60 minutes. Once it is firm, or after 12 hours, switch off the yoghurtmaker and let the yoghurt cool for 2 hours at room temperature.
  6. Allow the yoghurtto cool down for at least another 6 hours in the refrigerator.
  7. Use part of this yoghurt as a starter for a subsequent 1 liter batch, in the same way as discussed above.
  8. You can now eat this 1 L batch yoghurt directly, and leave a spoonfull fr the next batch, but it’s recommended to freeze it ice cube bags as a ‘mother starter’. Each ice cube can be used as a starter for a liter of milk.

How to make Greek yoghurt yourself

  1. From now on you can use other types of milk as well: cows, sheep, goats, skimmed milk, whole milk, raw, etc.
  2. Mix an ice cube from your yoghurtstarter with about a liter of milk, stir several times until fully dissolved.
  3. Ferment for 5-12 hours at 38-43 ° C in a yoghurt maker or similar device.
  4. Once it is firm let the yoghurt cool for 2 hours at room temperature.
  5. Allow the yoghurt to cool down for at least another 6 hours in the refrigerator.
  6. For a thicker Greek yoghurt, drain the yoghurt for a few hours in a clean handkerchief and colander.
  7. Enjoy

Tip

Sometimes a dried yogurt starter needs a second ‘fermentation round’ to get it’s full potential. This means using a spoonfull of the first batch to start a second. The second batch will be better.

Making yogurt from your mother starter

  1. From now on you can also use other types of milk: cows, sheep, goats, skimmed milk, whole milk, raw, etc. Or prepare it with cream. Note that it is difficult to make yogurt from pasteurized milk, the texture will remain somewhat thin. Heat the milk to 90 ° C for a few minutes and let it cool down again. This gives a much a better consistency. Sterilized milk does not need to be heated.
  2. Mix an ice cube from your yogurt starter with about a liter of milk, stir several times until fully dissolved.
  3. Allow to ferment for 12-48 hours at room temperature.
  4. Cool back in the fridge.
  5. Enjoy!

Buying a Greek yoghurt starter culture?

Order your Greek yoghurt starter culture at startercultures.eu, the European webshop for all your fermentation needs’. By Meneer Wateetons, renowned Dutch fermentation expert and author. Order on weekdays before  3 pm and we’ll ship the same day.  Questions on the usage of the vegan cheese starter kit? Ask them in our chat, we’ll here to help!

Online on demand workshop ‘how to make vegan cheese at home’ (subtitled)

During this English subtitled workshop you will learn the theory and practice of making vegan cheesevegan blue cheese starter kits at home, with a focus on vegan camembert and vegan blue cheese . Foodwriter ‘Meneer Wateetons’, author of several books on fermentation and alternative food preparation techniques,  will teach you all about fermentation, curing salts, food safety, pH, starter cultures, molds and drying conditions. Click here for more info.

1 review for Greek yoghurt starter culture | for home made yoghurt

  1. hussam alhasni (verified owner)


    Haven't used the products yet?  :


    Work every time good

    (0) (0)

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