12 Questions About Yogurt Starters for Homemade Yogurt
Sneak Preview: This beginner-friendly guide answers common questions about yogurt starters, covering types, uses, and essential tips to make creamy, delicious yogurt at home.
1. What’s a Yogurt Starter?
A yogurt starter contains live cultures like Lactobacillus bulgaricus and Streptococcus thermophilus. Mix it with warm milk and incubate to make yogurt. Without a starter, traditional yogurt-making isn’t possible.
There are other methods for making yogurt without the usual starter, but I won’t address them here as they are for advanced fermenters.
2. Can I Use Store-Bought Yogurt as a Starter?
Yes, if it’s:
- Unflavored and fresh
- Contains live cultures
- Free of additives like gelatin or thickeners (which can cause grainy texture)
3. Store-Bought vs. Freeze-Dried Starters
Store-Bought Yogurt:
- Easy to find and affordable
- Good for 3-4 generations
- May lose potency over time
Freeze-Dried Starters
- Available online (paid link) or in specialty stores
- More resistant to wild yeast
- Can be used for infinite generations (when used every week to 10 days)
- May produce thin yogurt initially; improves with use
- Single-use starters (paid link) available for one batch
4. Thermophilic vs. Mesophilic Starters
- Thermophilic: Cultures at 104-112°F, producing thick, tangy yogurt.
- Mesophilic: Cultures at 70-77°F, yielding thinner, milder yogurt over 12-24 hours.
5. Using Yogurt from a Previous Batch
Yes, but only if it’s less than 10 days old. For long-term use:
- Replace commercial yogurt every 3-4 generations or risk contamination by wild yeast, which can result in slimy yogurt.
- Traditional or freeze-dried starters last years if refreshed every 7-10 days.
6. Do I Need to Warm the Starter?
No. Cold starters work fine. Mix with cooled milk to avoid “hot spots” and ensure smooth results.
7. Greek Yogurt vs. Regular Yogurt as Starters
Any thermophilic yogurt starter works. Greek yogurt is simply strained regular yogurt, so freshness is key.
8. Flavorings in Starters?
Use plain, unflavored yogurt. Avoid fruit, sugar, or other additives. If you flavor batches, reserve plain yogurt for your starter.
9. How Much Starter to Use?
Use 1 tablespoon of starter per quart of milk. More starter doesn’t mean better results and can crowd the bacteria.
10. Can I Freeze the Starter?
Yes. Freeze small portions for later use, but note that potency decreases over time. Use extra starter for frozen batches.
11. Can I use whey drained from yogurt as a starter?
Yes. Read more about using whey strained from yogurt as a starter.
11. Can I Use Whey as a Starter?
Yes, strained whey can act as a starter. Learn more about using whey in yogurt-making.
12. Will These Starters Work for Non-Dairy Yogurt?
No. Use a starter specifically designed for non-dairy yogurt (paid link).
Choosing the Right Starter: A Plant Analogy
Freeze-Dried Starters: Like hardy transplants—resilient and thrive with care.
Store-Bought Yogurt: Like grocery-store hydrangeas—beautiful but short-lived.
Final Thoughts
- Frequent Yogurt Makers: Choose traditional starters for consistent quality.
- Occasional Makers: Select store-bought or direct-set starters for convenience.
For more insights, check out my list of 29 yogurt-making questions or email me with your questions!
If you have questions or suggestions, email me privately for a quick answer: Paula at saladinajar.com. Hope to see you again soon!
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.