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Our Organic Certified thickset Russian starter yoghurt culture makes a very thick and creamy yoghurt with a very mild flavour. This is our first non heirloom yoghurt we have added to our range. That means it has a limited number of times you reculture from the yoghurt before the bacteria weaken and the yoghurt will no longer thicken. Generally we find the yoghurt will work well for a further 4 reculturing attempts. However, we have on occasion managed to get that number as high as 6. It is a thermophillic yoghurt, which means it requires heat to successfully ferment. We recommend a yoghurt maker to achieve this. These can be picked up online reasonably cheap (less than £20).

Our Organic Certified thickset Russian starter yoghurt contains the following bacteria: Lactococcus lactis ssp. lactis, lactococcus lactis ssp. cremoris, lactococcus lactis ssp. lactis biovar diacetylactis, streptococcus thermophilus, lactobacillus kefir, lactobacillus parakefir, lactobacillus delbueckii ssp. bulgaricus and saccharomyces cerevisia. This makes it very high in bacteria for a yoghurt and similar in numbers to Milk Kefir.

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Organic Certified Russian Thickset Yoghurt


How to make Organic Russian Thick Set Yoghurt

What's required:
  • Pasteurised milk (whole milk works best). Boil the milk before hand and then allow it too cool back down to room temperature. Never place your starter culture into hot milk. Always allow it to cool back down after boiling!
  • Your Organic Russian Thickset Yoghurt Starter
  • A yoghurt maker
How to make it:
  • Fill a jug with with your previously boiled and now cooled down milk. The amount of milk to be used is dependant on how much starter you purchased, eg (0.5g starter packs requires 2 litres of milk, 1g required 4 litres and 2g requires 8 litres.).
  • Add your organic Russian thickset yoghurt starter to the milk and stir VERY well. We recommend you stir it for around 5 minutes to ensure it is fully incorporated.
  • Add the milk and starter to your yoghurt maker jars/pots.
  • Heat the yoghurt for 4-10 hours (until thick). Usually we find this happens around 6 hours.
  • Place the yoghurt into the fridge until it has cooled and set (2-4 hours). It is now ready to eat.
  • Ensure you keep back enough organic Russian thickset yoghurt each time you make it to reculture the next batch. You will need roughly two tablespoons of the culture per 500ml of milk. Always reculture from fresh yoghurt no older than 7 days for the best results.
  • If you can’t eat your Russian thickset yoghurt that day, it will keep in the refrigerator up to 7 days, and you can use it to reculture other bowls during that time.
  • Ensure you reculture your yoghurt at least once a week to keep it healthy and active.
  • Remember, you will only be able to reculture a limited number of times (4-6)

Feel free to experiment with flavouring your yoghurt. The important thing to remember is to always remove enough Russian thickset yoghurt to reculture the next batch before you add any flavourings.

If you have more than one fermenting food culture at home, we recommend that you keep them at least 1 metre apart from each other at all times. This is to stop cross contamination of the different cultures. If you are working with dairy in particular, this is very important. Please contact us is you require further assistance with fermenting more than one culture.
Free shipping on all UK orders

We offer free shipping on all UK orders. We also offer international postage options.

Organic Certfied

Our cultures are Organic Certified by The Organic Food Federation.

Natural fully guaranteed product

We guarantee all our products to work, or we will replace them free of charge.

Vegan friendly where stated

Where stated, many of our products are vegan friendly.