---
product_id: 1039658
title: "Euro Cuisine RI52 All Natural Yogurt Culture Starter, Perfect for Dairy Free, Whole Milk, Protein Probiotic Pouches for Smooth Creamy Homemade Yogurt"
brand: "euro cuisine"
price: "€ 11.02"
currency: EUR
in_stock: true
reviews_count: 8
category: "Euro Cuisine"
url: https://www.desertcart.hr/products/1039658-euro-cuisine-ri52-all-natural-yogurt-culture-starter-perfect-dairy
store_origin: HR
region: Croatia
---

# Works with any milk type, dairy or dairy-free Freeze-dried purity for long shelf life Perfectly balanced probiotic blend Euro Cuisine RI52 All Natural Yogurt Culture Starter, Perfect for Dairy Free, Whole Milk, Protein Probiotic Pouches for Smooth Creamy Homemade Yogurt

**Brand:** euro cuisine
**Price:** € 11.02
**Availability:** ✅ In Stock

## Summary

> 🥄 Elevate your kitchen game with gourmet homemade yogurt – because your gut deserves the best!

## Quick Answers

- **What is this?** Euro Cuisine RI52 All Natural Yogurt Culture Starter, Perfect for Dairy Free, Whole Milk, Protein Probiotic Pouches for Smooth Creamy Homemade Yogurt by euro cuisine
- **How much does it cost?** € 11.02 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.hr](https://www.desertcart.hr/products/1039658-euro-cuisine-ri52-all-natural-yogurt-culture-starter-perfect-dairy)

## Best For

- euro cuisine enthusiasts

## Why This Product

- Trusted euro cuisine brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Probiotic Powerhouse:** Contains L. Bulgaricus, S. Thermophilus & L. Acidophilus for gut-friendly, protein-rich yogurt.
- • **Authentic French Quality:** Imported from France, delivering gourmet yogurt culture with every pouch.
- • **Effortless Customization:** Simple 3g pouches make it easy to create personalized flavors and dairy-free options at home.
- • **Economical & Long-Lasting:** Freeze-dried starter with extended shelf life lets you craft large batches on your schedule.
- • **Creamy Perfection Every Time:** Transforms any milk into irresistibly smooth, creamy yogurt that rivals store-bought luxury.

## Overview

Euro Cuisine RI52 All Natural Yogurt Culture Starter is a premium freeze-dried probiotic blend imported from France, designed to create smooth, creamy, and protein-rich yogurt at home. Compatible with all milk types including dairy-free options, each 3g pouch cultures up to 42 oz. of yogurt, offering an economical and authentic way to enjoy customizable, gut-healthy yogurt with long shelf stability.

## Description

Indulge in the art of making your own creamy, delicious yogurt at home with Euro Cuisine All Natural Yogurt Culture Yogurt Starter. This product is not just a yogurt culture starter; it's a gateway to healthier, tastier, and more personalized yogurt creations. Whether you're a fan of protein-rich whole milk yogurt, or exploring the subtleties of French yogurt, our starter is your ideal companion. Crafted in France, this Kosher-certified starter brings the essence of authentic French yogurt to your kitchen. The unique blend of Lactobacillus bulgaricus, Streptococcus thermophilus, and Lactobacillus acidophilus in our starter ensures that each spoonful of your homemade yogurt is packed with probiotics, aiding in digestive health. Our all-natural, freeze-dried starter is not just about health benefits; it's also about convenience and economy. Each box contains ten 3g pouches, each capable of creating 42 oz. of yogurt. This means you can make large batches of yogurt that can be flavored to your liking – be it yogurt coconut, plain yogurt, or even a unique yogurt powder blend. The process is simple: mix the starter into the milk (be it goat, whole), then pour the mixture in the glass jars and then place the glass jars into your yogurt maker. Within hours, you'll have a batch of perfectly balanced, creamy, and smooth yogurt, depending on the type of milk used. Embrace the joy of homemade yogurt with Euro Cuisine's All Natural Yogurt Culture Yogurt Starter and transform your kitchen into a gourmet yogurt paradise.

Review: Wish I'd tried this sooner - I tried making yogurt using Fage and other "good" brands. It never tasted like the parent culture and wasn't all that thick. I read some blogs that said you needed a freeze dried culture and then searched here at desertcart. There were many good comments here, so I chose the one that would give me the characteristics I wanted. Success! It's truly delicious. I have tried culturing it as short as 4 to 5 hours and as long as 10. It seems to thicken more the longer you leave it. At 4 hours, I get at least 50% whey when I drain it to get something close to a Greek yogurt in thickness. At 10 hours, I get only about 12 ounces of whey when I started with about 40 ounces of milk. I use 2% organic milk most times, though I've use non-organic 1% also. The 2% appears to give me a taste and texture that rivals whole milk yogurt that I purchase. I leave some plain and flavor some. I use the plain to inculturate the next batch - one time I waited at least 10 days - and it's worked every time. I only use about 2-3 T of plain to 40 ounces of milk. I like the Euro Cuisine Greek Yogurt Maker that is sold here, but find that I prefer cheesecloth. I still use the Euro Cuisine - it's a handy container - but it's not as easy to clean as cheesecloth. I also found that the Matbah Insulated Food Server - also sold here on desertcart - is an excellent container in which to put the cultured milk. Since my oven does not have a pilot, it doesn't keep it warm enough. But, this container does. After 2 hours, it's still about 105 F and after 4 hours it's still around 100 F and already set enough that it doesn't matter if the temp goes down more.
Review: It's also recommended that you make your own 24-hour yogurt using a ... - I am of Mediterranean origin and yogurt is a key element of our cuisine. We consume 1/3 gallon of yogurt everyday and eat it with almost every dish. That is why we make our yogurt daily and never buy it from outside. Home made yogurt is a kind of tradition in our house that has passed many generations. I have tried various cultures as starter but for the last couple of years I rely on this one. First of all, key to making thick yogurt lies in the technique rather than the culture. All you need is to warm the milk in moderate heat up to 185 F which is very close to scalding. You should keep an eye on the milk as it can get burnt leaving you a nasty pan to clean and a burn taste in your final product or overflow which again is a mess. But this should not discourage you since if you keep the heat in moderate setting and/or mix it a few times during heating it should not be difficult to guess where to stop even if you do not have a thermometer (I strongly recommend buying one for accuracy and consistency) The purpose of initial heating is not killing the bugs like many people believe. Even if you use pasteurized milk which I do, this initial heat is necessary to get a thick end-product since that high temperature denatures the milk proteins and makes it easier for helpful bugs to work on them. Next step you allow it to cool down to around 110 F or to the level that you can barely touch with your finger. That temperature is ideal for the growth of thermophilic (heat loving) bacteria and this starter contains those type. Then you add one sachet to one liter of this pre-treated (heated and cooled) milk and after thoroughly mixing you immediately cover it and incubate. If you are using a yogurt maker 5-6 hours of incubation should be adequate (for those starting from this culture) if you do not have a yogurt maker then cover it with blankets ( a few sets) or various cloths to keep the internal heat (traditional technique I had used for many years before buying a yogurt maker) This time the incubation time depends on the external temperature, how you cover it and the volume of your milk. But around the same time should be fine Traditionally people in my home country use pre-made yogurt as a starter culture and they even borrow culture from neighbors when they need to change it. A store bought yogurt could be a replacement for using a starter culture sachet like this one but in the long run, this comes cheaper than buying yogurt from the grocery every once in a while and is more convenient since it can be stored for a long time at a cool-dry place with no need for refrigeration. I use my previous yogurt as the starter culture for the next one. 2 table spoons in one liter of milk is more than enough, and that way the incubating time can be significantly reduced compared to using starter culture like this one. For example, using yogurt maker, I incubate the yogurt made from a previous yogurt for 4 hours to get the desired thickness. Under same conditions it takes 5-6 hours to get the same density when starting from this powder. However using previous yogurt as starter, the efficiency goes off in time while the acidity increases due to other colonies finding their way to the medium. If you keep everything clean and store your yogurt in closed containers in the fridge then this cycle should last around 45 days until you need to start a fresh cycle from this powder. That is how I get this one order last for a year without sacrificing from the quality. Therefore I rate this as a 5 star product due to the price and the convenience it offers. I hope this tips help the other home yogurt makers save some money, remember: yogurt has been made for thousands of years and using starter culture is only a thing of the last few decades... Note: I use T-fal YG232BUS Balanced Living Yogurt Maker with LCD Timer, White and Update International THFR-17 5 1/2"-Long Dial Frothing Thermometer during the procedure I explained above. I can recommend both products for those who need one.

## Features

- Smooth, Creamy, Great-Tasting Yogurt - The Euro Cuisine Yogurt Starter transforms your yogurt-making experience, ensuring each batch is irresistibly smooth and creamy depending on the type of milk used. Perfect for creating a range of yogurts
- All Natural & Economical - Sourced from France, our all-natural, freeze-dried yogurt starter offers long shelf life and high-quality ingredients. Economically create your own yogurt while enjoying the authenticity of French yogurt
- Perfect Balance in Every Batch - Achieve the perfect consistency every time with our perfectly balanced starter. Ideal for producing protein-rich yogurts, the yogurt culture starter works with any yogurt maker, ensuring delicious results with each use
- Easy-to-Use with Simple Directions - Effortlessly create homemade yogurt with our starter. Includes two 3g pouches, Use 1 packet for 42 oz. of milk. Add your choice of milk and flavoring for a custom yogurt experience
- Quality Ingredients for Healthy Yogurt - Our starter contains quality bacterial cultures (L. Bulgaricus, S. Thermophilus, L. Acidophilus), perfect for crafting probiotic-rich yogurt coconut, plain yogurt, or any flavored yogurt of your choice

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B000EONEU0 |
| Brand | Euro Cuisine |
| Brand Name | Euro Cuisine |
| Cuisine | French |
| Customer Reviews | 4.3 out of 5 stars 1,334 Reviews |
| Item Weight | 3 Grams |
| Manufacturer | Euro-Cuisine |
| Number of Items | 2 |
| Number of Pieces | 2 |
| Size | 0.17 Ounce (Pack of 2) |
| Specialty | Dairy Free |
| UPC | 737770265215 |

## Product Details

- **Brand:** Euro Cuisine
- **Cuisine:** French
- **Item Weight:** 3 Grams
- **Number of Items:** 2
- **Size:** 0.17 Ounce (Pack of 2)

## Images

![Euro Cuisine RI52 All Natural Yogurt Culture Starter, Perfect for Dairy Free, Whole Milk, Protein Probiotic Pouches for Smooth Creamy Homemade Yogurt - Image 1](https://m.media-amazon.com/images/I/410TMnT+m0L.jpg)
![Euro Cuisine RI52 All Natural Yogurt Culture Starter, Perfect for Dairy Free, Whole Milk, Protein Probiotic Pouches for Smooth Creamy Homemade Yogurt - Image 2](https://m.media-amazon.com/images/I/412ZGPtjQ1L.jpg)
![Euro Cuisine RI52 All Natural Yogurt Culture Starter, Perfect for Dairy Free, Whole Milk, Protein Probiotic Pouches for Smooth Creamy Homemade Yogurt - Image 3](https://m.media-amazon.com/images/I/41FY1SidRfL.jpg)
![Euro Cuisine RI52 All Natural Yogurt Culture Starter, Perfect for Dairy Free, Whole Milk, Protein Probiotic Pouches for Smooth Creamy Homemade Yogurt - Image 4](https://m.media-amazon.com/images/I/41tjH5iC07L.jpg)
![Euro Cuisine RI52 All Natural Yogurt Culture Starter, Perfect for Dairy Free, Whole Milk, Protein Probiotic Pouches for Smooth Creamy Homemade Yogurt - Image 5](https://m.media-amazon.com/images/I/518idzToGAL.jpg)

## Questions & Answers

**Q: I just purchased the yogurt maker and am confused.  Why is using the homemade batch as the new starter a no-no?**
A: I always use my homemade batch as a starter.  My first batch I divide up into 3 tablespoon servings into multiple ziplock snack bags that I put in the freezer. The culture will keep when frozen, plus it is your strongest batch. Make another batch with 3 tbl spoons from the 1st batch. Then I eat my yogurt and leave over about 3 tbs for the next batch over and over until one batch seems a little too loose, then go to the freezer and start over.  Think of the savings!!!

**Q: Can this starter be recultured indefinitely?**
A: I am adding to my prior answer on June 22. I continue to  make yogurt from the starter I first made last month. It continues to make great yogurt. I now have made 5 batches, the last one today. So, as far as I can tell it can be used indefinitely if you make it regularly.

**Q: My batch was watery.  Any suggestions for next time?  Thanks.**
A: Try heating your milk more slowly to a temp of 160-170 and keep it at this temp for at least 15-20 min. The suggestion for culturing it longer might also help, but the longer you culture to more strong and tart.  Don Richesin

**Q: I want to make Greek yogurt.  Can I use this starter?**
A: Greek yogurt is made than straining off of the whey.To make yogurt, heat up whole milk, let cool than use a Tablespoon of made yogurt or mix some heated than cooled milk in a cup, add the powdered starter to the cooler to lukewarm milk. Stir well & jar up, place the closed covered jars in a warm water bath. Let sit for 5+ hours, Reheating just the water to above lukewarm and add filled jars. Reheating the water when necessary.

## Customer Reviews

### ⭐⭐⭐⭐⭐ Wish I'd tried this sooner
*by G***A on June 2, 2014*

I tried making yogurt using Fage and other "good" brands. It never tasted like the parent culture and wasn't all that thick. I read some blogs that said you needed a freeze dried culture and then searched here at Amazon. There were many good comments here, so I chose the one that would give me the characteristics I wanted. Success! It's truly delicious. I have tried culturing it as short as 4 to 5 hours and as long as 10. It seems to thicken more the longer you leave it. At 4 hours, I get at least 50% whey when I drain it to get something close to a Greek yogurt in thickness. At 10 hours, I get only about 12 ounces of whey when I started with about 40 ounces of milk. I use 2% organic milk most times, though I've use non-organic 1% also. The 2% appears to give me a taste and texture that rivals whole milk yogurt that I purchase. I leave some plain and flavor some. I use the plain to inculturate the next batch - one time I waited at least 10 days - and it's worked every time. I only use about 2-3 T of plain to 40 ounces of milk. I like the Euro Cuisine Greek Yogurt Maker that is sold here, but find that I prefer cheesecloth. I still use the Euro Cuisine - it's a handy container - but it's not as easy to clean as cheesecloth. I also found that the Matbah Insulated Food Server - also sold here on Amazon - is an excellent container in which to put the cultured milk. Since my oven does not have a pilot, it doesn't keep it warm enough. But, this container does. After 2 hours, it's still about 105 F and after 4 hours it's still around 100 F and already set enough that it doesn't matter if the temp goes down more.

### ⭐⭐⭐⭐⭐ It's also recommended that you make your own 24-hour yogurt using a ...
*by E***N on July 13, 2020*

I am of Mediterranean origin and yogurt is a key element of our cuisine. We consume 1/3 gallon of yogurt everyday and eat it with almost every dish. That is why we make our yogurt daily and never buy it from outside. Home made yogurt is a kind of tradition in our house that has passed many generations. I have tried various cultures as starter but for the last couple of years I rely on this one. First of all, key to making thick yogurt lies in the technique rather than the culture. All you need is to warm the milk in moderate heat up to 185 F which is very close to scalding. You should keep an eye on the milk as it can get burnt leaving you a nasty pan to clean and a burn taste in your final product or overflow which again is a mess. But this should not discourage you since if you keep the heat in moderate setting and/or mix it a few times during heating it should not be difficult to guess where to stop even if you do not have a thermometer (I strongly recommend buying one for accuracy and consistency) The purpose of initial heating is not killing the bugs like many people believe. Even if you use pasteurized milk which I do, this initial heat is necessary to get a thick end-product since that high temperature denatures the milk proteins and makes it easier for helpful bugs to work on them. Next step you allow it to cool down to around 110 F or to the level that you can barely touch with your finger. That temperature is ideal for the growth of thermophilic (heat loving) bacteria and this starter contains those type. Then you add one sachet to one liter of this pre-treated (heated and cooled) milk and after thoroughly mixing you immediately cover it and incubate. If you are using a yogurt maker 5-6 hours of incubation should be adequate (for those starting from this culture) if you do not have a yogurt maker then cover it with blankets ( a few sets) or various cloths to keep the internal heat (traditional technique I had used for many years before buying a yogurt maker) This time the incubation time depends on the external temperature, how you cover it and the volume of your milk. But around the same time should be fine Traditionally people in my home country use pre-made yogurt as a starter culture and they even borrow culture from neighbors when they need to change it. A store bought yogurt could be a replacement for using a starter culture sachet like this one but in the long run, this comes cheaper than buying yogurt from the grocery every once in a while and is more convenient since it can be stored for a long time at a cool-dry place with no need for refrigeration. I use my previous yogurt as the starter culture for the next one. 2 table spoons in one liter of milk is more than enough, and that way the incubating time can be significantly reduced compared to using starter culture like this one. For example, using yogurt maker, I incubate the yogurt made from a previous yogurt for 4 hours to get the desired thickness. Under same conditions it takes 5-6 hours to get the same density when starting from this powder. However using previous yogurt as starter, the efficiency goes off in time while the acidity increases due to other colonies finding their way to the medium. If you keep everything clean and store your yogurt in closed containers in the fridge then this cycle should last around 45 days until you need to start a fresh cycle from this powder. That is how I get this one order last for a year without sacrificing from the quality. Therefore I rate this as a 5 star product due to the price and the convenience it offers. I hope this tips help the other home yogurt makers save some money, remember: yogurt has been made for thousands of years and using starter culture is only a thing of the last few decades... Note: I use T-fal YG232BUS Balanced Living Yogurt Maker with LCD Timer, White and Update International THFR-17 5 1/2"-Long Dial Frothing Thermometer during the procedure I explained above. I can recommend both products for those who need one.

### ⭐⭐⭐⭐ It worked!
*by N***B on May 28, 2014*

Ok, I didn't really follow the directions on the package. All I did was boil 2 glasses of water and mix with a whole can of condensed milk. Then I added 2 cups of cold 2% milk. Then I sprinkled the powder and used a whisk to stir.. I don't have a yogurt machine so I used the traditional way, the only way I know of: a large pot of hot-warm water. So I managed to divide the entire contents into 5 glasses (cuz I had 4 classes of liquid plus one can of condensed milk). After covering them with plastic wrap I put them into the pot that's half full of warm tap water mixed with boiling water. After 7 hours (overnight), I looked at the yogurt and it was still liquidy so I thought I had failed. But I didn't give up so I dumped out the water and poured in another gallon or two of warm tap water and let the same batch of yogurt try incubating again. Three hours later, I picked up one of the glasses and saw that the yogurt had solidified. IT WORKED!!!! Finally! The taste was as I'd expected. Yummy, creammy and smooth.

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*Product available on Desertcart Croatia*
*Store origin: HR*
*Last updated: 2026-03-04*