01
Heat, then cool
Prepare 500 ml milk, heating it as directed for your milk. Cool to 37–42°C before adding the culture.
Homemade yogurt starts here
Greek Yogurt Starter Culture
Thick, creamy yogurt, made with your choice of dairy milk.
★ 4.9/5 · 851 customer reviews
Make a creamy bowl for breakfast, dips or dessert. Let it set, refrigerate and eat—no sieving needed.
2 sachets × 5 gStart with 500 ml milk per sachetSave yogurt to culture your next batch
Rs. 550
MRP Rs. 600
Save 8%
Inclusive of taxesFree shipping on cultures in India · International shipping at checkout
Prefer another yogurt? Bulgarian yogurt · Rs. 555 ↗
Freeze-dried starterReculture from a successful batchHelp from real people
New to yogurt making? See the steps ↓Know what comes with your starter
Two sachets. Your first batch and a fresh start.
Each box contains two 5 g sachets. Use one with 500 ml milk to start. Once you have a successful batch, reserve a little plain yogurt for reculturing and keep the second sachet sealed.
Contains milkMilk and equipment not included
What you’ll need at home
500 ml dairy milk, a clean jar and spoon, a thermometer, and a warm setup that maintains 37–42°C. A yogurt maker is optional; steady temperature is what matters.
Ingredients, allergens and starter storage
Ingredients listed on the pack: organic milk and live active yogurt cultures. Contains milk; not suitable for a dairy-free or vegan diet.
Keep sealed sachets in a cool, dry place. Use by the best-before date on your pack. Refrigerate the finished yogurt.
Your first batch starts here
Making yogurt in 4 simple steps
Start with 500 ml milk and one sachet. A thermometer and a steady warm setup help your first batch succeed.
02
Stir in the starter
Stir one full sachet into the prepared milk using a clean spoon and jar.
03
Keep it steadily warm
Keep at 37–42°C. Start checking after 6 hours; if it has not set, check at 2-hour intervals. Timing varies.
04
Refrigerate and eat
Once the yogurt has set, refrigerate it and enjoy. No sieving needed.
Save a little for your next batch
Reserve 2 tablespoons of plain, successfully set yogurt before adding toppings. Use it for the next batch as instructed. Keep your second sachet for a fresh start.
Two ways to enjoy homemade yogurt
Greek yogurt or Bulgarian yogurt?
Greek yogurt
Choose it for a thick, creamy spoonful in breakfast bowls, dips and desserts.
Creamy & spoonableBreakfast bowlsDips & spreads
Choose Greek yogurt ↗Bulgarian yogurt
Choose it for a mild, nutty, buttery flavour in everyday bowls, raita and lassi.
Mild & butteryRaita & riceLassi & dressings
Choose Bulgarian yogurt ↗Both contain 2 × 5 g sachets, start with 500 ml milk per sachet, and can be recultured. Neither needs sieving. You can use either yogurt in these recipes; milk and method affect the final texture.
You’ve made the yogurt. Now make something delicious.
A few favourites for your kitchen
Quick recipes using your finished, chilled yogurt. Open a card for the ingredients and method.
1 serving · 5 minutesMango breakfast bowl
See the recipe +
Mango breakfast bowl
See the recipe +What you need
200 g chilled Greek yogurt; ½ cup diced mango; 2 tbsp oats or granola; 1 tbsp chopped almonds.
How to make it
Spoon the yogurt into a bowl. Add mango, oats and almonds. Taste before adding honey or another sweetener.
Kitchen tip: Swap mango for banana or any fruit you enjoy.
2 servings · 10 minutes + chillingSaffron-cardamom shrikhand
See the recipe +
Saffron-cardamom shrikhand
See the recipe +What you need
250 g thick Greek yogurt; 2 tbsp powdered sugar, or to taste; ¼ tsp cardamom; a few saffron strands soaked in 1 tsp warm milk; 1 tbsp chopped pistachios.
How to make it
Whisk the yogurt with sugar, cardamom and the cooled saffron milk. Chill for 30 minutes. Top with pistachios and serve.
Kitchen tip: Use well-set, refrigerated yogurt for a creamy result. Mix gently to keep the texture.
2–3 servings · 5 minutesGarlic & herb yogurt dip
See the recipe +
Garlic & herb yogurt dip
See the recipe +What you need
200 g Greek yogurt; 1 small garlic clove, finely grated; 1 tbsp chopped dill or coriander; 1 tsp lemon juice; salt and pepper to taste.
How to make it
Stir everything together. Taste and adjust the seasoning. Serve chilled with cucumber sticks, toast or warm pita.
Kitchen tip: Start with less garlic; you can always add more.
2 servings · 5 minutesCucumber & cumin raita
See the recipe +
Cucumber & cumin raita
See the recipe +What you need
200 g Bulgarian yogurt; ½ cup finely chopped cucumber; ¼ tsp roasted cumin powder; 1 tbsp chopped mint or coriander; salt to taste.
How to make it
Whisk the yogurt gently. Stir in cucumber, herbs, cumin and salt. Chill until serving.
Kitchen tip: Pat wet cucumber dry if you prefer a thicker raita.
2 small glasses · 5 minutesMango lassi
See the recipe +
Mango lassi
See the recipe +What you need
200 g Bulgarian yogurt; 1 cup ripe mango; ¼ cup cold water, plus more if needed; a pinch of cardamom; sugar to taste, optional.
How to make it
Blend until smooth. Add water a little at a time until it pours easily. Taste before sweetening and serve cold.
Kitchen tip: Use ripe mango for sweetness and a fuller flavour.
3–4 servings · 5 minutesEveryday herb dressing
See the recipe +
Everyday herb dressing
See the recipe +What you need
100 g Bulgarian yogurt; 1 tbsp olive oil; 1 tsp lemon juice; 1 tbsp chopped herbs; 1–2 tbsp cold water; salt and pepper.
How to make it
Whisk everything together, adding just enough water to make it pourable. Spoon over a cucumber-tomato salad immediately before eating.
Kitchen tip: Keep chilled until serving; thin only as much as you need.
Start with properly prepared yogurt and clean utensils. Keep the finished recipes refrigerated. Serving images are illustrative.
Start simple. Experiment later.
Choose the milk you enjoy
Your milk makes a difference
Start with whole dairy milk for a straightforward first batch. Explore other milks once you know how your starter behaves.
Whole dairy milk
An easy starting point for a creamy first batch. Use the heating and cooling instructions on your pack.
Buffalo or higher-fat milk
A richer result. Milk solids and fat affect the texture, so different milks will not set identically.
Lower-fat dairy milk
Lower-fat dairy can give a lighter texture. Both starters contain milk and are not suitable for a dairy-free or vegan diet.
Keeping your yogurt warm in Indian weather
Maintain 37–42°C while culturing. In winter or an air-conditioned room, use a yogurt maker or another controlled warm setup. In summer, check the milk temperature rather than assuming the room is right. Avoid direct sun and overheating.
What happens inside the jar
Milk becomes yogurt through fermentation
01
The culture gets to work
Yogurt bacteria use some of the milk’s lactose and produce lactic acid.
02
The milk begins to set
As acidity increases, milk proteins form the structure that gives yogurt its texture.
03
Your method shapes the bowl
Once your yogurt has set, refrigerate and eat. Chilling helps firm the texture.
Milk brings protein and calcium; fermentation brings live cultures when they remain viable. Exact nutrition and culture counts vary with your milk, method and storage. Fermentation does not automatically make yogurt lactose-free.
Explore the science of live cultures ↗From other home kitchens
Yogurt made in other home kitchens
Food and kitchen images on this page are illustrative; customer reviews below are submitted by customers.
We want your yogurt to turn out well
Your first batch comes with a helping hand.
Not sure about the set? Wondering whether your jar looks right? You don’t have to figure it out alone.
Just send us a photo.
Tell us which milk you used, how warm you kept it and how long it cultured. We’ll help you work out the next step.
Help me with my yogurt ↗Our culture replacement promiseA little liquid on top?
Some whey separation can happen. Stir it back into an otherwise normal batch if you like. You do not need to sieve the yogurt.
Not as thick as you expected?
Refrigerate the yogurt before judging its final texture. Milk choice and culturing conditions affect the set; sieving is not required.
Too tangy for your taste?
Fermentation time and temperature affect tartness. Follow the pack’s timing and refrigerate promptly once the batch is ready.
Before your first spoonful
Your yogurt questions, answered
Find the practical details here, from the first 500 ml batch to saving yogurt for the next one.
What am I buying?
Two 5 g sachets of freeze-dried yogurt starter (10 g total). Use one sachet with 500 ml milk for your first batch. Milk and equipment are not included.
Why use a starter instead of a spoonful of dahi?
A sachet gives you a fresh starting culture for the yogurt you have chosen. Use Greek for a thick, creamy spoonful or Bulgarian for its mild, nutty, buttery flavour. Once your first batch succeeds, save plain yogurt to start the next one. Both need a steady 37–42°C during culturing.
Do I need to sieve or strain my yogurt?
No. With Zoh’s yogurt starters, let your yogurt set, refrigerate and eat. Sieving or straining is not a required preparation step.
How is this different from hung curd?
Hung curd is made by draining whey from curd. Zoh’s Greek yogurt starter cultures milk directly; no sieving is required. Your milk and preparation affect the finished texture.
Do I need a yogurt maker?
You need a clean jar, spoon, thermometer and a setup that maintains 37–42°C. A yogurt maker is convenient, but another temperature-controlled setup can work too.
How much milk should I use for the first batch?
Start with 500 ml milk and one complete sachet. Keep the second sachet sealed for a separate activation or a fresh start.
How long does homemade yogurt take?
Keep the milk at 37–42°C and start checking after 6 hours. Setting time varies with milk, temperature and culture activity; if it has not set, check at 2-hour intervals. Refrigerate once set. Contact us if it is not setting as expected.
Can I make another batch from this yogurt?
Yes. Reserve 2 tablespoons of plain, successfully set yogurt before adding toppings. Use it to culture your next batch following the supplied reculturing instructions. Keep the second sachet for a fresh start if results become inconsistent.
How much protein will my Greek yogurt contain?
Your milk provides the protein. The amount varies with the milk and finished batch; using a Greek starter alone does not double the protein content.
Can I add fruit or sugar before it sets?
For a straightforward first batch, culture plain milk and add fruit, sweeteners or spices after chilling. Reserve a plain portion first if you plan to reculture.
Is this suitable for a dairy-free diet?
These starters contain milk. They are not dairy-free or vegan, even if added to plant milk. The ingredients listed on the packaging are organic milk and live active yogurt cultures.
Ingredients, allergens and starter storage
Ingredients: organic milk and live active yogurt cultures. Contains milk. Keep sealed sachets in a cool, dry place and use by the best-before date. Bulgarian packaging also recommends keeping extra packets in the freezer. Refrigerate finished yogurt.
Do you ship outside India?
International shipping options and charges are shown at checkout. Culture orders ship free within India. Destination-specific availability and import requirements can vary.
What if my culture does not work?
Send your batch photo, milk, temperature and timing to support@zohprobiotics.com. We’ll help troubleshoot and replace the culture free if we identify a product fault. See our replacement policy for the conditions, including international shipping.
A little reading for your next batch
From the Zoh kitchen
Learn with Zoh
Kefir, yogurt or kombucha?
Get to know three different fermented foods and how they fit into your kitchen.
Read more ↗Learn with Zoh
Kefir and everyday dahi
Explore the differences between these familiar milk ferments.
Read more ↗Learn with Zoh
The science of live cultures
Read about fermentation, culture identity and the available evidence.
Read more ↗Greek yogurt starterRs. 550