Starter Cultures: set yoghurt and kefir reliably at home
With the right culture, milk turns into yoghurt or kefir overnight. Here you will find Milky cultures for small and larger batches.
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Milky Yoghurt Culture for Homemade Yoghurt, 3 Sachets
Sale price: €16.39 Regular price: €17.90 (8.44% saved)
Starter Cultures: yoghurt and kefir from your own milk
Milk does not thicken by itself. It takes bacteria that convert the milk sugar into lactic acid and make the protein flocculate as they go. That is exactly what our starter cultures from Milky do: freeze-dried powders that you stir into warm milk and then leave to work in peace. Here you will find yoghurt and kefir cultures in manageable portions.
How a batch runs
The milk is warmed, the culture stirred in, and after that only steady warmth counts. Yoghurt bacteria like around 42 degrees and need several hours depending on the culture, while kefir works cooler and more slowly. Keep the temperature constant and the result turns creamy rather than grainy. The small pack sizes help here: the mild yoghurt culture is matched to one litre, the standard yoghurt culture comes as a pack of three and the kefir culture as a single portion. That way you can find out which flavour suits you without opening a large pack.
Yoghurt, kefir and the difference
Yoghurt cultures consist of lactic acid bacteria and give a firm, mildly tangy product. The mild fitness version is especially restrained in acidity and goes well with muesli and fruit. Kefir brings yeasts along with the lactic acid bacteria, which makes it thinner, faintly sparkling and noticeably fresher on the palate. Neither needs special equipment: a clean vessel, a thermometer and a warm spot will do. If you set a batch often, a vat that holds the temperature by itself is the most comfortable way to work.
Frequently asked questions
How long does a culture keep?
Unopened and stored cool, the powder lasts many months. Once opened, close it tightly and use it up promptly, as moisture is its worst enemy.
Which milk works best?
Fresh whole milk from your own farm works very well. Bring raw milk briefly to the boil and cool it again so the culture has a clear run.
Can I reseed from my own yoghurt?
For a few rounds you can, using a spoonful from the last batch. Eventually the result thins out and you start again with fresh culture.
Starter cultures for yoghurt and kefir
One litre of milk and one sachet of powder are enough to make a finished dairy product overnight. Our cultures from Milky are freeze-dried, which keeps them stable for a long time and makes them easy to dose. The yoghurt culture comes in a pack of three for several batches one after another, joined by a mild fitness version sized for one litre that develops very little acidity. If you prefer something fresher and livelier, reach for the kefir culture: it carries yeasts as well as lactic acid bacteria and gives a thin, faintly sparkling drink. The routine is always the same: warm the milk, stir in the culture, hold it evenly warm and then chill it. A constant temperature is what counts, because firmness and flavour both depend on it. A clean vessel and a thermometer are plenty to begin with.