Yogurt Ferment for Greek Traditional Cultures

Authentic, live, freeze-dried starter for Greek yogurt: not a lab product, but a traditional culture with thermophilic lactic cultures and a living microflora. Unlike single-use sachets, it is reusable indefinitely: keep a small amount of the finished yogurt and use it to seed fresh milk — the same culture for a lifetime Save on starter cultures: make unlimited yogurt at home with the milk of your choice — cow's, sheep's, goat's or plant-based — and personalise it to taste with fruit, jam or diabetic-friendly sweeteners. You control the texture and acidity yourself, for a genuine probiotic yogurt with no additives Temperature and first batch: Greek yogurt is thermophilic and needs a stable 40-45 °C — you need a yogurt maker, an oven or a similar appliance that maintains the temperature. The first batch starts with a dried culture and often takes more than a day; once you have fresh yogurt with active bacteria, about 8 hours per batch is enough Unlike supermarket yogurt — whose bacteria ferment the milk but do not reproduce and are exhausted after 4-5 batches — this traditional culture lives in symbiosis: the bacteria multiply with every batch throughout the milk. If you make seven more batches of yogurt from one, all seven are practically identical to the first, so the ability to make yogurt is never lost Microbiological safety guaranteed: we run periodic safety analyses