{"id":29743,"date":"2026-08-25T22:08:47","date_gmt":"2026-08-25T21:08:47","guid":{"rendered":"https:\/\/wp.njordstorp.se\/greek-yoghurt-starter-culture\/"},"modified":"2026-10-14T15:05:47","modified_gmt":"2026-10-14T14:05:47","slug":"greek-yoghurt-starter-culture","status":"publish","type":"product","link":"https:\/\/wp.njordstorp.se\/en\/greek-yoghurt-starter-culture\/","title":{"rendered":"Greek Yoghurt Starter Culture"},"content":{"rendered":"<h1>Greek Yoghurt Starter Culture<\/h1>\n<p>Greek yoghurt is the well-known, delicious, rich and fresh type of yoghurt.<\/p>\n<p>Greek yoghurt\u00a0is a<strong> thermophilic yoghurt variety<\/strong>, which means a heat-loving type of yoghurt. So you need a warm place or a yoghurt maker, dehydrator, sous vide device or steam oven to make it. See below for details.<\/p>\n<p>This product is freeze-dried and can be stored for a long time; the package can be resealed after opening and therefore also used for several batches.<\/p>\n<p>Njordstorp&#8217;s starter cultures are pure freeze-dried cultures without strange ingredients. You can produce batch after batch with the yoghurt you made after the first time. Depending on your hygiene, it may become contaminated, and if you notice that the taste or acidity changes, you can start over with the culture remaining in the bag.<\/p>\n<p>Storage instructions for starter culture: Store in the refrigerator or freezer. Starter culture is highly hygroscopic; if moisture enters the package, it will reduce the quality. Shelf life of at least 1 year in the freezer.<\/p>\n<h3>Making Greek Yoghurt<\/h3>\n<p>Tools you need:<\/p>\n<ul>\n<li>Yoghurt maker, dehydrator, steam oven or sous vide device that maintains a temperature of approx. 43 \u00b0C<\/li>\n<li>(optional) Cheesecloth<\/li>\n<\/ul>\n<p>Activating your starter:<\/p>\n<p>Alternatively, you can even add cream or skimmed milk powder to the preparation for extra thickness.<\/p>\n<ol>\n<li>Take 1 litre of milk and slowly heat it to approx. 90\u00b0C so that the proteins and fat molecules rearrange, creating the typical Greek yoghurt structure. Be careful not to burn the milk.<\/li>\n<li>Heat for ten minutes while stirring. This produces an extra-firm yoghurt later. If you use UHT milk, this is not necessary. Alternatively, you can even add cream or skimmed milk powder to the preparation for extra thickness.<\/li>\n<li>Let the milk cool to 32 \u00b0C; this can be in the same jar.<\/li>\n<li>Add the culture and stir the milk gently, without whisking, as whisking introduces air bubbles into the milk, which will slow down incubation.<\/li>\n<li>Set your yoghurt maker to approx. 5 to 12 hours at 42-43\u00b0C. Check whether the yoghurt is thick; if not, leave it longer and check at intervals of a few hours. Once the yoghurt is firm, or after a maximum of 12 hours, turn off the yoghurt maker and let the yoghurt cool for approx. 2 hours.<\/li>\n<li>Place the yoghurt in the refrigerator for at least 6 hours, and it will become even thicker and tastier.<\/li>\n<li>Store in the refrigerator for up to 7 days.<\/li>\n<\/ol>\n<p>You can eat the freshly made yoghurt right away, or you can freeze it in ice cubes as a &#8216;mother culture&#8217;. Each ice cube is an additional culture for one litre of milk. Follow the same method as above. If you use the freshly made yoghurt as a starter, do so <span style=\"color: #333333\">within 3 days to inoculate new yoghurt so that all the bacteria remain happy and alive.<\/span><\/p>\n<p>Contents: milk powder, starter cultures (the microorganisms in active lactic acid cultures include Lactobacillus Bulgaricus and Streptococcus Thermophilus)<\/p>\n<p>Tips<\/p>\n<p>Sometimes a dried yoghurt starter needs a second &#8216;fermentation round&#8217; to reach its full potential. This means using a spoonful of the first batch to start a second one. The second batch will be better.<br \/>\nFor thicker Greek yoghurt, let the yoghurt drain for several more hours in cheesecloth and a colander.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Greek Yoghurt Starter Culture<\/p>\n","protected":false},"featured_media":29744,"template":"","meta":[],"product_brand":[],"product_cat":[253,338,339],"product_tag":[290,299,309,303,311,316,327,346],"class_list":["post-29743","product","type-product","status-publish","has-post-thumbnail","product_cat-starter-cultures","product_cat-yoghurt","product_cat-yoghurt-making","product_tag-authentic","product_tag-greek-yogurt","product_tag-probiotic","product_tag-probiotics","product_tag-starters","product_tag-thermophilic","product_tag-vintage","product_tag-yoghurt","first","instock","taxable","shipping-taxable","purchasable","product-type-variable","has-default-attributes"],"_links":{"self":[{"href":"https:\/\/wp.njordstorp.se\/en\/wp-json\/wp\/v2\/product\/29743","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wp.njordstorp.se\/en\/wp-json\/wp\/v2\/product"}],"about":[{"href":"https:\/\/wp.njordstorp.se\/en\/wp-json\/wp\/v2\/types\/product"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/wp.njordstorp.se\/en\/wp-json\/wp\/v2\/media\/29744"}],"wp:attachment":[{"href":"https:\/\/wp.njordstorp.se\/en\/wp-json\/wp\/v2\/media?parent=29743"}],"wp:term":[{"taxonomy":"product_brand","embeddable":true,"href":"https:\/\/wp.njordstorp.se\/en\/wp-json\/wp\/v2\/product_brand?post=29743"},{"taxonomy":"product_cat","embeddable":true,"href":"https:\/\/wp.njordstorp.se\/en\/wp-json\/wp\/v2\/product_cat?post=29743"},{"taxonomy":"product_tag","embeddable":true,"href":"https:\/\/wp.njordstorp.se\/en\/wp-json\/wp\/v2\/product_tag?post=29743"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}