The standard for your homemade yogurt
You can’t go wrong with Yogourmet® Yogurt Starter with Probiotics, a very convenient way to make delicious, homemade yogurt right in the comfort of your own kitchen.
Yogourmet® Probiotic Yogurt is the perfect snack for those looking to improve their gut health and boost their immune system.
Made with high-quality ingredients and packed with beneficial probiotics, this yogurt starter delivers delicious flavor with a host of health benefits.
- Easy to make
- Economical
- The taste you love!
- 9 to 10 hours incubation
- No preservatives or coloring agents
- Gluten-free
- Kosher & Halal certified
Our starter in details
Product composition
Maltodextrin and active bacterial cultures (Bifidobacterium longum, Lactobacillus rhamnosus, Lactobacillus casei, Lactobacillus helveticus, Lactobacillus bulgaricus, Lactobacillus acidophilus, Streptococcus thermophilus).
Contains: Milk.
What’s in the box?
One box contains 6 sachets of 3 grams of lyophilized powder.
One sachet is to be used for one liter/quart of milk.
Yogourmet® Starters have a shelf-life of 24 months from the production date. However, they can still be used even after this period has passed, without any health risks. For optimal results, it is recommended to store the starters in a dry, cool place. This will help to maintain their potency and ensure that they provide consistent and flavorful results every time you use them.
2 Reviews
Randee, 
Oxford, United States - 01/08/2020
Best EVER!
I have used Yogourmet yogurt starter for many years...our grandkids have come to expect it...and then our closest store discontinued offering it. I intend to order now, but I hope you offer PayPal as a payment option.
Please!
Kris, Sitka, United States - 24/05/2020
Makes more than it says!
I make a whole gallon of yogurt with one packet. I make it in my pressure cooker that has a yogurt setting. Takes 12-16 hours, but when it’s done, I transfer it to hot, clean quart canning jars, put the lids on tight and refrigerate. Each quart keeps for several months unopened. Once opened, I just use it within a week or so. I love the ease, simplicity, and by using a freshly opened gallon of milk, I don’t even need to pastuerize it, just have my pot that comes with my pressure cooker clean
Randee, Oxford, United States - 01/08/2020
Best EVER!
I have used Yogourmet yogurt starter for many years...our grandkids have come to expect it...and then our closest store discontinued offering it. I intend to order now, but I hope you offer PayPal as a payment option. Please!
Kris, Sitka, United States - 24/05/2020
Makes more than it says!
I make a whole gallon of yogurt with one packet. I make it in my pressure cooker that has a yogurt setting. Takes 12-16 hours, but when it’s done, I transfer it to hot, clean quart canning jars, put the lids on tight and refrigerate. Each quart keeps for several months unopened. Once opened, I just use it within a week or so. I love the ease, simplicity, and by using a freshly opened gallon of milk, I don’t even need to pastuerize it, just have my pot that comes with my pressure cooker clean
Kris, Sitka, United States - 24/05/2020
Makes more than it says!
I make a whole gallon of yogurt with one packet. I make it in my pressure cooker that has a yogurt setting. Takes 12-16 hours, but when it’s done, I transfer it to hot, clean quart canning jars, put the lids on tight and refrigerate. Each quart keeps for several months unopened. Once opened, I just use it within a week or so. I love the ease, simplicity, and by using a freshly opened gallon of milk, I don’t even need to pastuerize it, just have my pot that comes with my pressure cooker clean
NOTE: Before asking a question or if you did not find your answer here. We invite you to search in the FAQ section of our website.
11 Questions:
Weston, United States - 30/05/2016
Hi Cindy, the problem comes from the fact that this probiotic yogurt starter works best with our yogurt maker, the Yogourmet Multi, than any other appliance. It's because this starter requires a gradual increase of temperature from 73°F to 110°F, due to the different types of strains in it. You can still use other techniques but you need to incubate at 99°F for 10 hours before putting it in the refrigerator. If the milk you have used is still good you can restart with it and a fresh packet of starter. If you're not sure please use fresh milk. We are aware this might be confusing for people but on our next packaging we will add a note for this alternative way of doing. If you need more information do not hesitate to contact us again. Best regards.
United States - 27/01/2016 Hi Carrot, if you want your yogurt to be sweeter you have several options. The first one is to add 60 g of sugar (1/3 cup) and 60 g of milk powder (1/2 cup) to the milk and the culture before the incubation. This is for 2 quarts. You can also add sugar, honey or maple syrup to the yogurt once it is made. About the sweetened condensed milk, we never tried to make yogurt with this type of milk but you can try to make a test with 1 L of yogurt. For example, 150 ml of sweetened condensed milk and 850 ml of normal milk.
United States - 20/01/2016 Hi Carrot, if you are using UHT cow milk you don't need to heat it. You can use it right away and follow the directions, this means you save time!
United States - 18/01/2016 Hi Latifa, yes, all our starters do contain dairy.
Dublin, - 07/01/2016 Hi Mrs. Dolan, thank you for your interest in our products. Of course we can supply you with yogurt starter/culture packets, you have the choice between selling our Yogourmet products or selling under your own brand with a different packaging.
United States - 01/12/2015 Hi Mihaela, I am not familiar with the use of an instant pot to make homemade yogurt but I can give you some important guidelines to make it happen. Yogurt needs to incubate at a steady 42-44°C (108-112°F) temperature for at least 4 hours if you're using Yogourmet original yogurt starter. Concerning Yogourmet yogurt starter with probiotics you absolutely need to use the Yogourmet Multi yogurt maker because this starter requires a gradual increase of temperature from 23-25°C (73-77°F) to 42-44°C (108-112°F). Finally, be sure to use a precision thermometer.
Big Lake, United States - 01/11/2015 Hi Susan, when raw milk is used to make yogurt, it is not obvious to obtain a satisfying result. Indeed, since the milk is not homogenized, the fats separate from the rest of the milk. You would then obtain a yogurt that is firm on the top and lumpy/liquid in the bottom, as the fats are directly related to the texture.
Burnet, United States - 26/08/2015 Hi Pat, I agree with you that it might be sometimes confusing. The following bacteria are considered probiotic: Lactobacillus casei, Bifidobacterium ("Bifidus") longum and Lactobacillus acidophilus. These two others, Lactobacillus bulgaricus and Streptococcus thermophilus, are not considered probiotic. In the original Yogourmet yogurt starter there is bulgaricus, thermophilus and acidophilus while Yogourmet probiotic yogurt starter contains the same bacteria but with casei and longum.
Arlington, United States - 01/08/2015 Hi Ruth, the temperature is good but maybe you are heating the milk too long when it reaches 180°F. At the moment you reach the good temperature you can take it off the stove and let it cool down. For probiotic homemade yogurt be sure the milk cools down to 73-77°F before adding the starter.
Anacortes, United States - 29/06/2015 Hi Jame, if you keep the starter in the freezer it will keep up to 2 years past the expiration date.
Duxbury, United States - 20/06/2015 Hi S, the result will be the same except for the taste, it will be more sour than regular yogurt (after a 24 hours incubation).