---
product_id: 112517000
title: "Zoh Probiotics Greek Yogurt Starter Culture | Reusable Heirloom Starter for Creamy, Tangy Yogurt | Lab-Tested, Non-GMO, Gluten-Free | Beginner-Friendly | Makes Endless Batches"
brand: "zoh"
price: "€ 5.60"
currency: EUR
in_stock: false
reviews_count: 8
url: https://www.desertcart.hr/products/112517000-zoh-probiotics-greek-yogurt-starter-culture-reusable-heirloom-starter-creamy
store_origin: HR
region: Croatia
---

# Works with all milk types Reusable heirloom starter Lab-tested & non-GMO Zoh Probiotics Greek Yogurt Starter Culture | Reusable Heirloom Starter for Creamy, Tangy Yogurt | Lab-Tested, Non-GMO, Gluten-Free | Beginner-Friendly | Makes Endless Batches

**Brand:** zoh
**Price:** € 5.60
**Availability:** ❌ Out of Stock

## Summary

> 🥄 Elevate your gut game with creamy, tangy homemade Greek yogurt!

## Quick Answers

- **What is this?** Zoh Probiotics Greek Yogurt Starter Culture | Reusable Heirloom Starter for Creamy, Tangy Yogurt | Lab-Tested, Non-GMO, Gluten-Free | Beginner-Friendly | Makes Endless Batches by zoh
- **How much does it cost?** € 5.60 with free shipping
- **Is it available?** Currently out of stock
- **Where can I buy it?** [www.desertcart.hr](https://www.desertcart.hr/products/112517000-zoh-probiotics-greek-yogurt-starter-culture-reusable-heirloom-starter-creamy)

## Best For

- zoh enthusiasts

## Why This Product

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

## Key Features

- • **Clean & Safe Nutrition:** Gluten-free, non-GMO, lab-tested for peace of mind
- • **Endless Creamy Batches:** One-time purchase, infinite homemade Greek yogurt
- • **Gut-Boosting Probiotics:** Packed with live cultures for digestion & immunity
- • **Beginner-Friendly Formula:** Step-by-step guide ensures foolproof yogurt every time
- • **Versatile Milk Compatibility:** Perfect with dairy & plant-based milks alike

## Overview

Zoh Probiotics Greek Yogurt Starter Culture is a reusable, heirloom-grade starter that enables you to craft rich, tangy, and protein-packed Greek yogurt at home. Lab-tested, non-GMO, and gluten-free, it works seamlessly with all milk types—including plant-based options—making it a versatile, cost-effective, and beginner-friendly choice for health-conscious millennials seeking premium probiotic nutrition.

## Description

Product Description Make Greek Yogurt in 4 easy steps Prep Milk Add 500 ml Organic full fat milk and heat it to a lukewarm temperature of 37-42 degree Celsius. Transfer to a sterilised glass jar. Add Starter culture Empty 1 packet of starter culture into the milk and stir well. Ferment Cover the jar and leave to ferment at 37-42 degree Celsius for 6 hours. If not set, leave to ferment with intermittent checking every 2 hours. Re-culturing Once the yogurt is set, make sure to keep aside 2 tbsp yogurt to make a fresh new batch. Why Zoh? Cultures to love is founded by a Nutrition Scientist backed by a team of microbiologists and researchers who have used years of experience into carefully crafting each product so that you can discover the unifying joy of fermentation Every product we put out in the market is after ensuring thorough research and microbial analysis to meet our exceptional quality standards We have a robust customer support team who help you throughout your fermentation journey to ensure a memorable learning experience

Review: Works Perfectly Once You Use the Right Method! - Many reviews for this starter are mixed, but the truth is that the method makes all the difference. If you mix the powder directly into a large batch of milk, it can form lumps and that’s when people feel it “doesn’t work.” Pro tip: First dissolve the starter in a small cup of lukewarm milk to make a smooth paste, then mix it into the rest. When used correctly with good quality milk and kept in a warm environment, the results are outstanding. The yoghurt comes out thick, creamy, and far superior to the usual sour curd. The taste is clean, mild, and genuinely Greek-style. For anyone struggling: follow the right procedure and you’ll get perfect yogurt every time. Absolutely worth the money.
Review: Good but expensive - Good and works great. Great packaging and instructions. Price is a bit high.

## Features

- Luxuriously Creamy, Authentic Greek Yogurt: Create rich, tangy, and perfectly smooth Greek yogurt at home. Upgrade your dahi to a premium probiotic delight in just a few steps.
- Reusable Heirloom Starter Culture: Enjoy a one-time purchase for a lifetime of yogurt-making. Simply reuse 2 tablespoons from your last batch to cultivate endless delicious and nutrient-rich batches.
- Works with All Milk Types: Compatible with A2 cow milk, buffalo, goat, and even plant-based options like almond, soy, and coconut milk. Customize your yogurt to suit your taste and dietary preferences.
- Gut-Boosting Probiotics for Health: Packed with live, active cultures to support digestion, immunity, and overall gut health. A protein-rich addition to your meals, made fresh and chemical-free.
- Beginner-Friendly & Lab-Tested for Safety: Easy-to-follow instructions make yogurt-making hassle-free, even for first-timers. Gluten-free, non-GMO, and rigorously lab-tested for your peace of mind.
- Craft Traditional Greek Yogurt with Ease Zoh Probiotics Greek Yogurt Starter Culture lets you create creamy, tangy, and protein-rich Greek yogurt effortlessly at home. Designed for beginners and pros alike, this heirloom culture is reusable, making it a cost-effective, eco-friendly choice.
- Unmatched Versatility Compatible with dairy and plant-based milk options, it allows you to experiment and customize your yogurt to suit your dietary needs. Whether you prefer low-fat or full-fat yogurt, our starter delivers perfection every time.
- Nutrient-Rich and Health-Boosting Packed with live probiotics, each batch supports gut health, boosts immunity, and aids digestion. Enjoy the legendary taste of authentic Greek yogurt while nourishing your body with every spoonful.
- Why Choose Zoh Probiotics? Lifetime Culturing with Heirloom Starter Gluten-Free, Non-GMO, and Lab-Tested for Safety Step-by-Step Instructions with Dedicated Support

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B07P1BMK4F |
| ASIN  | B07P1BMK4F |
| Country of Origin | India |
| Country of Origin  | India |
| Customer Reviews | 3.8 3.8 out of 5 stars (717) |
| Date First Available  | 23 February 2019 |
| Item Weight | 50 g |
| Item Weight  | 50 g |
| Manufacturer | Nurturing By Cultures |
| Manufacturer  | Nurturing By Cultures |
| Net Quantity | 49.94 Grams |
| Net Quantity  | 49.94 Grams |
| Package Dimensions | 14.5 x 13.7 x 3.5 cm; 50 g |
| Package Dimensions  | 14.5 x 13.7 x 3.5 cm; 50 g |

## Product Details

- **Brand:** Zoh
- **Flavour:** Plain
- **Primary Supplement Type:** probiotic
- **Net Quantity:** 49.94 Grams
- **Item Form:** Powder
- **Item Weight:** 50 Grams
- **Special Ingredients:** Milk
- **Diet Type:** Vegetarian
- **Product Benefits:** healthy life
- **Age Range (Description):** Adult

## Images

![Zoh Probiotics Greek Yogurt Starter Culture | Reusable Heirloom Starter for Creamy, Tangy Yogurt | Lab-Tested, Non-GMO, Gluten-Free | Beginner-Friendly | Makes Endless Batches - Image 1](https://m.media-amazon.com/images/I/61d25yNKxML.jpg)
![Zoh Probiotics Greek Yogurt Starter Culture | Reusable Heirloom Starter for Creamy, Tangy Yogurt | Lab-Tested, Non-GMO, Gluten-Free | Beginner-Friendly | Makes Endless Batches - Image 2](https://m.media-amazon.com/images/I/71wHk7TfPgL.jpg)
![Zoh Probiotics Greek Yogurt Starter Culture | Reusable Heirloom Starter for Creamy, Tangy Yogurt | Lab-Tested, Non-GMO, Gluten-Free | Beginner-Friendly | Makes Endless Batches - Image 3](https://m.media-amazon.com/images/I/71ht8mKbs7L.jpg)
![Zoh Probiotics Greek Yogurt Starter Culture | Reusable Heirloom Starter for Creamy, Tangy Yogurt | Lab-Tested, Non-GMO, Gluten-Free | Beginner-Friendly | Makes Endless Batches - Image 4](https://m.media-amazon.com/images/I/71S4CA-nXPL.jpg)
![Zoh Probiotics Greek Yogurt Starter Culture | Reusable Heirloom Starter for Creamy, Tangy Yogurt | Lab-Tested, Non-GMO, Gluten-Free | Beginner-Friendly | Makes Endless Batches - Image 5](https://m.media-amazon.com/images/I/818+gz4DinL.jpg)

## Available Options

This product comes in different **Size** options.

## Questions & Answers

**Q: To make Greek yougurt from normal yogurt we have to strain out with a cloth. Do we have to do the same procedure here as well**
A: Traditionally, Greek Yogurt is made from a very specific bacteria culture called Lactobacillus Thermophillus, which was inherent to the Mediterranean. This culture contains this strain to get a smooth, beautiful texture. 
Companies started straining the whey from regular yogurt and called it Greek Yogurt. But that's just strained yogurt and is not bacteria strain specific. 
This culture makes traditional Greek Yogurt which will unlikely be as thick as store bought yogurt since they do strain it and additional thickeners and additives have been added. You can have it plain, straight as it sets, or you can strain it for a richer experience. Alternately, adding a few tbsps of milk powder or cream can give a very thick dessert like consistency!

**Q: Considering that changes in weather and temperature can affect its quality, how long would it stay well if stored as per instruction?**
A: You should keep a small rehydrated batch in the freezer as a backup. That's precisely why we send 2 packets, just in case one leaves it out for too long or the weather is harsh and the product over-ferments. :)

**Q: Can i make it using skim milk?**
A: Even with full fat milk, it was like regular Dahi. So not sure how it will be with skim milk.

**Q: Which milk can we use to make it toned or double toned or full fat? I want more protein instead of fat**
A: full fat

## Customer Reviews

### ⭐⭐⭐⭐⭐ Works Perfectly Once You Use the Right Method!
*by D***I on 1 December 2025*

Many reviews for this starter are mixed, but the truth is that the method makes all the difference. If you mix the powder directly into a large batch of milk, it can form lumps and that’s when people feel it “doesn’t work.” Pro tip: First dissolve the starter in a small cup of lukewarm milk to make a smooth paste, then mix it into the rest. When used correctly with good quality milk and kept in a warm environment, the results are outstanding. The yoghurt comes out thick, creamy, and far superior to the usual sour curd. The taste is clean, mild, and genuinely Greek-style. For anyone struggling: follow the right procedure and you’ll get perfect yogurt every time. Absolutely worth the money.

### ⭐⭐⭐⭐ Good but expensive
*by K***L on 21 September 2021*

Good and works great. Great packaging and instructions. Price is a bit high.

### ⭐⭐⭐⭐⭐ Never knew plain dahi could be so delightful
*by P***R on 13 February 2021*

I highly recommend the product. I wish I could give this product 10 stars because I am in love. It worked very well for me and yielded buttery dahi with an almost cuttably thick texture. A few things I learned in the process that might help: 1. Full-cream milk with 6 percent fat content would yield the best taste and texture — silky smooth with a buttery mouthfeel. ABSOLUTELY DELICIOUS. It’s infinitely tastier than store-bought that there is no point comparing. Regular milk (i.e. toned milk with 3 pct fat) also resulted in good dahi. It would taste slightly less creamy, but the texture was great and it set very well. 2. UHT milk (the milk that lasts for months at room temperature) yields good dahi, but I noticed that UHT milk dahi was slightly grainy and lacked the buttery quality, although it set very well and there was no whey separation. 3. If using normal pasteurised milk or raw milk, avoid boiling the milk to 100 degree C. Heat the milk on lowest possible flame for 20-30 minutes, stirring, holding the maximum temperature at 85-95 degree C. Do NOT allow it to bubble up at all. Then cool the milk down for about 25-30 minutes to 45 degree C (the milk pan should be pleasantly warm against your palm). Milk should NOT be too hot, otherwise the culture will die. Heated and slightly cooled milk has the kind of protein structure that is optimal for coagulation. However too much heat denatures the milk proteins, inhibiting coagulation, resulting in grainy dahi (and that is also the reason why UHT milk dahi is grainy because the milk gets heated to above 135 degree C during factory processing). On the other hand, if you combine cold milk and cold culture and let it sit, you will end up with with whey separation and dahi would not set. 4. Take a little of this warm milk in another bowl and add contents of one sachet. Let it rest 5 minutes for the culture to rehydrate. Then stir again and pour it back to the rest of the milk. Mix. Then pour in containers/jars for setting. One sachet can culture 500 ml milk. For reculturing you can use as much milk as you want. For me, 1-1/2 tbsp old dahi per 1 litre milk is the ratio that has worked best. 5. Temperature is extremely important for good textured dahi. The dahi would become thick and creamy when surrounding temperature is 38-42 degree C. It’s good to create an incubator environment. Maybe use a thermal pot to keep the jars warm or keep them wrapped in a hot towel or keep them in an oven (turned off) with a bowl of hot water kept adjacent. Or use a yogurt maker or slow cooker/dehydrating machine/instant pot which have yogurt settings. Once the dahi is set, after at least 8 hours, transfer to refrigerator. The texture firms up a bit in the fridge. 6. First batch of mine took 12 hours to fully set, while subsequent batches set faster, within 8 hours. 7. While reculturing, do not add too much of old dahi to make new dahi. For 1 litre milk, use 1-1/2 tbsp of old dahi. Adding too much culture can affect the texture adversely. Before adding to milk, beat the old dahi to break it up, otherwise it will not distribute evenly in the milk, and it will affect the texture of final product. Let the old dahi come to room temperature while the milk is getting heated and cooled. 8. Dahi-making might seem daunting at first but it soon becomes a habit. I don’t buy readymade dahi anymore. It’s actually rather easy to get it right. 9. The package contains two sachets. I have used only one sachet. The other one can be frozen and used anytime. It lasts years. This can be your failsafe in case you finish all old dahi and nothing remaining for reculturing. 10. I make dahi only once a week. It stays good without turning too sour in the fridge for 10 days at least. You can use even 2 week old dahi for reculturing and it will work. 11. Adding sugar and flavouring/fruit to milk can affect the texture of dahi. So if you’re planning to make set mishti doi or flavoured yogurt, wait until you have enough culture to experiment. I add flavouring and sugar/jaggery only after the dahi is set and then mix it gently. However, it is possible to add a sugar/jaggery directly in milk and and get good dahi. You just need to take care of ambient temperature for the culture to work quickly and smoothly. The quicker the dahi sets, the better the texture. 12. You can add milk powder (skimmed or whole) to milk before heating to increase the protein content and result in even thicker dahi. You just need to make sure the milk powder doesn’t have any sugar, flavouring or other additives.

## Frequently Bought Together

- Zoh Probiotics Greek Yogurt Starter Culture | Reusable Heirloom Starter for Creamy, Tangy Yogurt | Lab-Tested, Non-GMO, Gluten-Free | Beginner-Friendly | Makes Endless Batches
- Zoh Probiotics - Milk Kefir Starter Culture | With 55-60 Strains Of Live Active Cultures | Pack Of 5 - Make Upto 100 Litres Of Delicious Milk Kefir Kefir Probiotic, Liquid

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*Product available on Desertcart Croatia*
*Store origin: HR*
*Last updated: 2026-03-10*