12 Questions About Yogurt Starters for Homemade Yogurt

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

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Freeze-Dried Starters (aka Traditional or Heirloom 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.

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7. Greek Yogurt vs. Regular Yogurt as Starters

Any thermophilic yogurt starter works. Greek yogurt is simply strained regular yogurt.

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 Should I Use?

Use 1 tablespoon of starter per quart of milk. More starter doesn’t mean better results and can crowd the bacteria.

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).

Final Thoughts

If you make yogurt often, stick with traditional starters—they’ll give you steady results every time. But if you only whip up a batch now and then, a good store-bought yogurt or a direct-set starter keeps things simple.

For more insights, check out my list of 29 yogurt-making questions or email me with your questions!