Probiotic yogurt starter

This yogurt starter allows you to make homemade probiotic yogurt, it contains 2 additional probiotic strains; Lactobacillus casei and Bifidobacterium (“Bifidus”) longum. Do good to your health with 100 billion live and active bacteria per 100 g serving! Once made, homemade yogurt keeps for 2 to 3 weeks in the refrigerator.

icon__strength L. casei to strengthen immune health and B. longum to promote regularity
icon_dollar Easy and economical
icon_time 9 to 15 hours incubation
icon_no_preservatives No preservatives or coloring agents
icon_gluten_free Gluten free
icon_kosher Kosher certified
icon_halal_certified Halal certified

Each 18 g box makes 6 liters of fresh yogurt


2 Reviews

Questions and answers

Product image


Maltodextrin and active bacterial cultures (B. longum, L. rhamnosus, L. casei, L. helveticus, L. bulgaricus, L. acidophilus, S. thermophilus).Contains: Milk

This product is manufactured in a facility that manipulates products containing soy and milk.

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2 reviews

star star star star star Randee, location 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!

star star star star star Kris, location 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: Only english reviews are displayed.

NOTE: Before asking a question or if you did nott find your answer here. We invite you to search in the FAQ section of our website.

12 questions

Carrot, location United States - 20/01/2016check marc

Do I need to heat UHT cow milk up to 82°C/180°F and cool down to 23-25°C/73-77°F before dissolving 5 g of yogurt starter? Thanks.

Yogourmet replied:
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!

Carrot, location United States - 27/01/2016check marc

I make probiotic yogurt with UHT cow milk. It tastes delicious! But I want it to be sweeter. So may I add more sugar or sweetened condensed milk? If yes, how can I do it? Thank you very much for your support.

Yogourmet replied:
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.

CJ, location United States - 25/06/2015check marc

Can I reuse the finished yogurt to make new batches. If so, is the incubation period still 12-15 hours?

Yogourmet replied:
Hi CJ, unfortunately you can't do that with our probiotic yogurt starter but it is possible to do so with our original yogurt starter. The reason is because probiotics do not grow like normal bacteria, you have to start with fresh probiotics to make a new batch.

Cyndi, location Weston, United States - 30/05/2016check marc

I used this starter to make yogurt, but do not have the yogurt maker. I placed it on the top of my AGA cooker. It did not set over night. I've made yogurt this way before with different starters. What happened?

Yogourmet replied:
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.

Jame, location Anacortes, United States - 29/06/2015check marc

Can I store in the freezer? What do you recommend and time period?

Yogourmet replied:
Hi Jame, if you keep the starter in the freezer it will keep up to 2 years past the expiration date.

Latifa, location United States - 18/01/2016check marc

Do your starters contain dairy?

Yogourmet replied:
Hi Latifa, yes, all our starters do contain dairy.

Mihaela, location United States - 01/12/2015check marc

Can I make yogurt with this starter in an Instant Pot? If yes, how long is the incubation period?

Yogourmet replied:
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.

Pat, location Burnet, United States - 26/08/2015check marc

Is the regular yogurt starter you sell also considered probiotic? I want to be making yogurt that is the best for me... So confused by the two different kinds.

Yogourmet replied:
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.

Ruth, location Arlington, United States - 01/08/2015check marc

With the probiotic yogurt starter, I get delicious yogurt but the texture is a little grainy. I heat the milk slowly to 180F and hold it there for 10 min before cooling.

Yogourmet replied:
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.

S, location Duxbury, United States - 20/06/2015check marc

I am diabetic and usually culture my yogurt for 24 hours to minimize lactose. Will that work with your probiotic yogurt starter?

Yogourmet replied:
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).

Yvonne, location Dublin, - 07/01/2016check marc

Dear sir, We are looking to source freeze-dried yogurts in small sachets, can you supply us please? Thank you. Yvonne Dolan Manager

Yogourmet replied:
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.


NOTE: Only english questions are displayed.

Net weight

18 g (6 sachets of 3g each)

For 6 liters (quarts)


64.5 x 29.5 x 94.5 mm
2.54 x 1.16 x 3.72 in