One of the most common questions that anyone starting to make their own yogurt is what kind of yogurt starter cultures should I use? Which yogurt starters are the best?

When it comes to choosing a yogurt starter there are many different options to choose from. Many companies that make yogurt makers also sell the cultures such as companies like YoGourmet or you can use the varieties that are available in the grocery store. For the most part there are two types to choose from: using already prepared yogurt or using a prepared dried powder with live cultures.

If you decide you want to try using plain already made yogurt as a starter then here are some things to consider when choosing a brand and type:

Live Cultures: It must have live active cultures in order to work. Some companies pasteurize their product after it is done and this essentially kills off the bacteria necessary to transform the milk. Common strains of bacteria that you will see include L. Bulgaricus, S. Thermophilus and L. Acidophilus. Ideally the product you use should list the specific bacteria so you know exactly what you are getting, as it is believed some bacteria are better than others. Looking for the National Yogurt Association’s Live & Active Seal can help assure that you are getting a yogurt with live bacteria.

Example of the Seal:

No Additives: The yogurt must be plain and free of unnecessary additives.  When you read the ingredient label you should see milk and either the word live cultures or a list of the particular bacteria used. If you see words like pectin (a thickener) or sugar or other ingredients it is likely not going to make a good starter.

Fresh: The bacteria are only their most active and potent when the yogurts are at their freshest – so be sure you take into consideration when the expiration date is on the package. It would be nice if more companies offered the “day made” information, but you’ll have to instead go with the expiration date. Choosing one that expires a long time from now will likely mean that it is fresher. For example, if you had to pick between one that expires October 5th and October 25th, you would more than likely get the better results with the one expiring October 25th.

Try Different Brands: Sometimes yogurt making is a bit of a trial and error process in which you have to be willing to experiment a little. The starter you use and the amount of time you let it sit in the electric yogurt maker make all the difference in taste and consistency. Some bacteria turn milk into lactic acid very quickly, others not so much. If you get good results with one brand, keep note of it, but don’t be afraid to try others. Same goes with if you get a bad experience the first time – you’ll get the hang of it eventually, we promise!

Tips for Choosing a Starter When Using a Powder:

Research the Different Bacteria: There are many different types of good bacteria that cause milk to form lactic acid. This is probably the largest advantage for using a powder form because you have complete control over what bacteria you use and many more options than the kinds available in most grocery stores. It is believed that some bacteria have better health benefits than others – the bacteria used can also reduce or lengthen the setting time.

Bacteria Count: There are many things to consider about the bacteria count in starters and its relationship to how it will make your product work. In most cases, the higher the content the better. This will increase your probiotic benefits and also speed up the process in making it as well.

Read the Directions: Freeze Dried yogurt starters can vary in how they should be mixed into the milk, the temperature of the milk, and other factors depending on the type of cultures used. For this reason, make sure you read the labels and the directions before purchasing. You don’t want to get a powder that requires 14 hours of incubation time if you want to make it in 6!

Hopefully this will help clear up the confusion about choosing a yogurt starter culture. If you have any questions or comments feel free to ask them in our comments section below.