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Pleasantly tangy yogurt from a packet you can freeze. No starter to maintain.
$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.
No starter to keep alive. Use one packet when you want yogurt and freeze the rest for later. Each packet makes up to 4 batches when you re-culture with 2 tablespoons of your last jar.
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.
From a bright salad dressing to breakfast muffins, here are three recipes from our kitchen:
01Turn a spoonful of your batch into a bright, tangy dressing. Good enough to 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 →Traditional Yogurt Starter Culture$14.99
United StatesI love making my own yogurt. I also love having yogurt culture in my freezer ready to use. That’s awesome.
United StatesI made it manually in yogumet yogurt maker I heated the half and half and then cooked it down to 110 degrees put in 2 packages of culture ( small amt to dissolve and then added it. 8 hrs is only the legal time to call it yogurt it takes 23 hrs at 110 to take all the sugar out of milk. It was in plastic container and larger container was a water bath . Your instructions said 1-2 quarts of milk then next it said add one yogurt starter. Beginner would not have had specific instructions. My yogurt was as thick or thicker than ice cream puts Greek yogurt to shame - use high fat much better outcome
United StatesDelivery was a bit quicker this time around! I really like the Traditional starter. So easy to use! I’m making yogurt regularly now.
United StatesSo far so good. I’ve made some yogurt and it came out great! Delivery was a little slower than I hoped. I appreciate the booklets with so much detail!
I gave it to my best friend and she loved it
Hi Theresa, thanks for the review! I'm happy to hear you love the product!
Before you start.
Direct-set means each packet makes yogurt on its own. There is no starter to feed or keep alive between batches: use a packet when you want yogurt and keep the extras in the freezer. It is a good fit for beginners.
The box contains 4 packets. Each packet makes your first batch, and you can then 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.
Use the tilt test: tilt the jar gently. If the yogurt pulls away from the side in one mass instead of running up the side, it's finished. If not, give it another hour or two.
Lactose and live active cultures, including Bifidobacterium lactis, Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. bulgaricus 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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