Starter Cultures: Essential Ingredients for Quality Yogurt & Kefir

Starter Cultures – Milk Processing at the Highest Level

Whether for sale in a farm shop or for your own breakfast table: Homemade dairy products simply taste best. In our Starter Cultures category, you will find everything to turn raw milk into creamy yogurt or fresh kefir. We rely on freeze-dried cultures from the Milky brand, characterized by easy dosing and guaranteed results. You have full control over ingredients – 100% natural, 0% artificial additives.

Yogurt: Creamy, Mild, or Firm

Tastes differ, so we offer different cultures. With our classic yogurt culture, you can make firm natural yogurt. If you prefer it particularly gentle, choose the mild fitness culture (with L. acidophilus), which ensures a wonderfully creamy consistency. Perfect for processing cow, goat, or sheep milk.

Kefir: The Healthy Thirst Quencher

Kefir is a traditional probiotic product. With our special kefir culture, you can produce this slightly sparkling, acidic drink safely and hygienically. A great way to expand your product range or do something good for your family.

FAQ - Yogurt & Kefir Making

Do I need to heat the milk first?

Yes. To obtain a pure product without faulty fermentation, raw milk should be pasteurized (heated briefly to approx. 72 °C). Then let it cool down to inoculation temperature (approx. 40–42 °C).

Can I reuse the culture?

Yes, "backslopping" is possible. You can use 2–3 spoons of the finished yogurt to inoculate the next liter of milk (about 3 to 5 times). After that, a fresh culture is recommended for optimal quality.

Do I need special equipment?

Yogurt requires constant heat for several hours. A yogurt maker or one of our Milky pasteurizers makes this process very easy and ensures consistent results.