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Creamy, mild yogurt without the tart bite. Our most kid-friendly starter.
$14.99
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Real kitchens. Real homemade yogurt. A look inside our Cultures for Health yogurt community. Join in with a reusable culture, a simple routine and expert help whenever you need it.
EVERY CULTURE WE MAKE IS FOOD-SAFETY TESTED.
A MOM'S REASON. OUR STANDARD SINCE 2002.
Cultures for Health was founded in 2002 by a single mom who wanted to feed her children the best food she could.
That care still shapes what we make. Food-safety testing is a meaningful investment, and one we keep making for the families who bring our cultures home.
Start something good in your kitchen →
From packet to proud-of-it.
Each packet makes 1 to 2 quarts. No starter to keep alive: use a packet when you want yogurt and keep the extras in the freezer. Save 2 tablespoons from your batch to culture up to 4 batches per packet.
Slowly heat 1 to 2 quarts of pasteurized whole milk to 180°F, stirring occasionally so the bottom doesn't scald. Let it cool to 115°F.
Pour the cooled milk into a glass or plastic container and stir in one packet until fully dissolved. Cover and culture at 105–112°F for about 8 hours.
Tilt the jar: if it pulls away in one mass, it's done. Cool 2 hours at room temperature, then refrigerate at least 6 hours. Save 2 tablespoons for the next batch.
ONE BATCH. THREE WAYS TO USE IT.
Mild yogurt is the easy one to eat plain, and it works beautifully in these three recipes from our kitchen:
01A mild batch makes a bright, gentle dressing. Keep a jar ready for weeknight salads.
Get the recipe →
02Breakfast that uses this morning's batch. Soaking the oats in fresh yogurt makes them especially tender.
Get the recipe →
03No yogurt maker? Your Instant Pot's Yogurt setting holds the temperature for you. Here's how to use it.
Get the recipe →A little reassurance goes a long way.
Get started with 60-day, no-hassle returns. And whenever you have a yogurt question, our on-staff fermenters are here to help. Next week, next month, or next year.
See our guarantee →Mild Flavor Yogurt Starter$14.99
United StatesOh I love this product! I have been using Cultures for Health yogurt products for years and have tried various starters. Lately I have used the Mild the most. I make a ½ gallon every few weeks using an InstantPot. I blend 212 grams of dry powder whole milk (non-instant) into 2% homogenized milk. Using the Satué setting, I heat it to 180F. Cool in an ice bath to 110F, add the starter to a small amount of the warmed milk. After re-adding that to the larger amount, I incubate it for 11 hours on the Yogurt setting. This makes the most delicious yogurt I've ever eaten. I enjoy it with my homemade muesli and fresh fruit many morning. We cook with it too. It has an excellent flavor and consistency. I struggled with the thickness for quite a while at first but adding the non instant powder milk solved that issue. I often share ½ of the batch and my friends love it,
Hi Katy! Thank you so much for your kind words and for being a loyal Cultures for Health customer! It’s fantastic to hear how much you enjoy our yogurt starters, especially the Mild variety. Your detailed method sounds wonderful, and we're thrilled that you’ve perfected your yogurt-making process with the InstantPot. It’s great to know that our products help you create delicious yogurt that you enjoy with muesli, fresh fruit, and in your cooking. We appreciate you sharing your yogurt with friends—spreading the love of homemade goodness! If you ever have any questions or need further assistance, feel free to reach out. Happy yogurt-making!
This culture is delicious. It comes out firm and sweet. You don't need to add anything to this to flavor it, because it comes out soooo good. This is without a doubt my favorite. I did try re-culturing it once, and it set but was not as sweet as the initial use.
I like making my own yogurt. I don’t particularly like commercially made yogurt. It is too tart for me. I have tried several types of yogurt culture from Cultures for Health and my favorite is the mild.
I'm very satisfied with my yogurt culture. It's easy to use and makes very good yogurt
Before you start.
This is our mildest, most kid-friendly yogurt. It has the creamy body of yogurt without the sharp tang of a traditional or Greek culture, so it's an easy one to eat plain or with fruit.
No. These are direct-set packets: use one when you want yogurt and keep the extras in the freezer. Each single-use packet makes 1 to 2 quarts.
The box contains 4 packets. Each packet makes your first batch, and you can re-culture with 2 tablespoons of your last batch for up to 4 batches per packet.
Heat 1 to 2 quarts of pasteurized whole milk to 180°F, cool to 115°F, stir in one packet, then culture at 105–112°F for about 8 hours. Cool 2 hours at room temperature, refrigerate at least 6 hours, and save 2 tablespoons for the next batch.
Pasteurized whole milk, not ultra-pasteurized or UHT. Don't use raw milk for your first activation batch; the naturally occurring bacteria can interfere with culturing.
You need something that steadily holds 105–112°F: a yogurt maker, an Instant Pot on the Yogurt setting, or an oven with the light on. A thermometer matters more than any other tool.
Lactose and live active cultures, including Bifidobacterium lactis, Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus delbrueckii subsp. lactis and Streptococcus thermophilus. Manufactured in a facility that also produces products containing soy. Non-GMO. This is a dairy yogurt culture, not a vegan starter.
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