---
product_id: 277734728
title: "Yogurt, Traditional , 4 Packets, .06 oz (1.6 g)"
brand: "cultures for health"
price: "¥7081"
currency: JPY
in_stock: true
reviews_count: 5
category: "Cultures For Health"
url: https://www.desertcart.jp/products/277734728-yogurt-traditional-4-packets-06-oz-1-6-g
store_origin: JP
region: Japan
---

# 17-hour culturing time 1–2 quarts milk per packet Live probiotics for gut health Yogurt, Traditional , 4 Packets, .06 oz (1.6 g)

**Brand:** cultures for health
**Price:** ¥7081
**Availability:** ✅ In Stock

## Summary

> 🥛 Cultivate your own creamy, probiotic-rich yogurt—because your gut deserves the best!

## Quick Answers

- **What is this?** Yogurt, Traditional , 4 Packets, .06 oz (1.6 g) by cultures for health
- **How much does it cost?** ¥7081 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.jp](https://www.desertcart.jp/products/277734728-yogurt-traditional-4-packets-06-oz-1-6-g)

## Best For

- cultures for health enthusiasts

## Why This Product

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

## Key Features

- • **Gut-Boosting Probiotics:** Packed with live cultures to support your digestive wellness and daily vitality.
- • **Under 24-Hour Turnaround:** From start to spoon in just 17 hours—fresh, tangy yogurt faster than you think.
- • **Generous Yield per Packet:** Each packet cultures up to 2 quarts of milk, delivering 6–12 cups of creamy yogurt.
- • **Effortless Homemade Yogurt:** No upkeep needed—perfect for busy pros who want fresh yogurt without the fuss.
- • **Beginner-Friendly & Gift-Ready:** Direct-set packets require zero maintenance—ideal for first-timers or thoughtful gifting.

## Overview

Cultures for Health Traditional Yogurt Starter offers 4 direct-set packets that culture 1–2 quarts of milk each, producing 6–12 cups of probiotic-rich yogurt per batch in about 17 hours. Designed for convenience with no starter maintenance, it’s perfect for beginners and health-conscious professionals seeking fresh, homemade yogurt with gut-friendly benefits.

## Description

Make your own delicious traditional yogurt at home with this starter culture from Cultures For Health. This culture produces a pleasantly tangy yogurt that’s great on its own, with granola or fruit, in a smoothie, made into yogurt drinks, or added to recipes such as muffins or salad dressing. The resulting yogurt with live cultures contains plenty of good bacteria called probiotics, promoting stronger gut health. You’ll receive 4 packets of direct-set yogurt starter cultures with probiotics, allowing you to make several batches of yummy yogurt. Each packet can culture 1–2 quarts of pasteurized whole milk, so you’ll be able to make a good supply without having to maintain a starter. Because there's no maintenance, this culture is perfect for beginners or to give as a gift. The entire culturing process takes about 17 hours beginning to end, so from the time you start it’ll be less than a day until you can eat it! For great-tasting treats with gut-healthy probiotics, Cultures For Health is here to get you started.

Review: Hace un yogurt consistente. Es muy caro, pero vale la pena.
Review: I've been buying from this company for years - first from their website and now from desertcart. I don't know what these other people are doing wrong but it works perfectly for me. I do agree that sometimes the starter looks sticky and gets stuck to the inside of the wrapper...but it has always worked for me. In about 4 years of using this product (we make yogurt every 2-3 weeks), one time I had a bad starter, which they replaced for me, no questions asked. I do agree that the packaging could use some improvement. It is a pain getting the culture out of it, and it does seem like something changed about it a year ago, where it is more "clumpy" than it was before. But it still works. I actually make just under a gallon of yogurt using just one of those little packets. Here is my method, hopefully it will help some people out. I bring about 4/5 of a gallon of milk up to around 185-200 degrees. If you keep it at that temp for longer, more water evaporates and you end up with a slightly thicker yogurt. By the way, I use only whole milk yogurt, and make sure you get non-UHT pasteurized milk. The ultra pasteurized process seems to do something that throws off texture in the end. Another tip is to bring the milk up to temp as slowly as possible to avoid scorching or burning it. While that's coming up to temp, I turn my oven on, just for around 5 minutes or so, to warm it. After the milk reaches the high temp, I move it off the stove, onto the counter, and wait around 2 hours for it come down to 110-115 degrees. I usually stir it every 25 minutes or so to encourage more water to evaporate so the yogurt gets thicker. At that point, I put a strainer above my final container, and strain the milk through it. This gets rid of all the little bits that formed while the milk was boiling/cooling. I then open one of the packets, dump it in, and use a wire whisk to dissolve it as much as possible. (CFH - please take note of these reviews and consider looking into packaging alternatives, because this part has become a pain. It has become more clumpy over time). I then cover my container, wrap it in one or two dish towels and stick it in the turned off oven. I also leave the oven light on to give a little extra heat. That is it. I leave it overnight, usually 10-12 hours. In the morning it is yogurt. There will be a little pool of water/whey on top.I use a paper towel and soak that all up and throw it away, to get the surface as dry as possible. Stick it in the fridge, and a few hours later it's ready to eat. Again, with this method, I have had ONE failure with this product. Also note, this review is for the "traditional" starter. I have tried others and not had great success - but this one works great. I consider myself a bit of a yogurt connoisseur and have tried many other methods - including starting with commercial yogurts as the starter. Nothing has worked as well as this one. Hope this is helpful to anyone else trying it out.

## Features

- NO UPKEEP: Unlike heirloom starters, this only cultures once, perfect for if you want to make a few batches of homemade yogurt without having to maintain a starter.
- YIELD: Each packet can culture 1–2 quarts of milk, resulting in roughly 1.5–3 cups of yogurt per batch, for a total of 6–12 cups of yogurt. Yogurt maker or similar heating device required.
- NO UPKEEP: Unlike heirloom starters this only cultures once perfect for if you want to make a few batches of homemade yogurt without having to maintain a starter
- YIELD: Each packet can culture 1–2 quarts of milk resulting in roughly 15–3 cups of yogurt per batch for a total of 6–12 cups of yogurt Yogurt maker or similar heating device required

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B016C0YI1I |
| ASIN  | B016C0YI1I |
| Best Sellers Rank | #50,557 in Grocery ( See Top 100 in Grocery ) #20 in Yogurt Starters |
| Brand Name | Cultures for Health |
| Container Type | Packet |
| Customer Reviews | 3.9 3.9 out of 5 stars (405) |
| Customer reviews | 3.9 3.9 out of 5 stars (405) |
| Global Trade Identification Number | 00814598020407 |
| Is Discontinued By Manufacturer  | No |
| Item model number  | 7541 |
| Model Number | 7541 |
| Number of Pieces | 4 |
| Part Number | 7541 |
| Product Dimensions  | 9.86 x 4.45 x 15.7 cm; 9 g |
| Specialty | Gluten Free |
| UPC | 778554862268 814598020407 |
| Unit Count | 1.6 Grams |

## Product Details

- **Brand:** Cultures for Health
- **Number of pieces:** 4
- **Package information:** Packet
- **Specialty:** Gluten Free
- **Unit count:** 1.6 Grams

## Images

![Yogurt, Traditional , 4 Packets, .06 oz (1.6 g) - Image 1](https://m.media-amazon.com/images/I/71P7Koti0YL.jpg)

## Questions & Answers

**Q: Do I need a yogurt maker for this starter?**
A: While this is a thermophilic starter, meaning it cultures at 105–112°F, this can be accomplished using other appliances, such as a food dehydrator, folding proofer, crockpot, thermos, pilot light or oven light, or insulated cooler with heating pad.

**Q: What kind of milk should I use?**
A: Any pasteurized dairy milk can be cultured into yogurt; avoid ultra-pasteurized or UHT. Raw milk can also be used, but make sure to follow special instructions in this case. You can also use non-dairy milk, but will likely need to add thickeners.

**Q: How long does it take to make this yogurt?**
A: Roughly 17 hours.

**Q: How do I know when my yogurt is set?**
A: You can tell that your yogurt has set once it appears less uniform and looks more like one solid mass. The yogurt should be relatively smooth, and pull away from the side of the container.

**Q: How long will finished yogurt last?**
A: When kept in a refrigerator (at 40–45°F), finished yogurt maintains re-culturing viability for 7 days and remains edible for 2 weeks. Whey will last about 6 months in the refrigerator, but if it looks or smells bad at any point, discard it.

## Customer Reviews

### ⭐⭐⭐⭐⭐ Review
*by P***O on 12 November 2024*

Hace un yogurt consistente. Es muy caro, pero vale la pena.

### ⭐⭐⭐⭐⭐ Review
*by W***S on 22 January 2017*

I've been buying from this company for years - first from their website and now from Amazon. I don't know what these other people are doing wrong but it works perfectly for me. I do agree that sometimes the starter looks sticky and gets stuck to the inside of the wrapper...but it has always worked for me. In about 4 years of using this product (we make yogurt every 2-3 weeks), one time I had a bad starter, which they replaced for me, no questions asked. I do agree that the packaging could use some improvement. It is a pain getting the culture out of it, and it does seem like something changed about it a year ago, where it is more "clumpy" than it was before. But it still works. I actually make just under a gallon of yogurt using just one of those little packets. Here is my method, hopefully it will help some people out. I bring about 4/5 of a gallon of milk up to around 185-200 degrees. If you keep it at that temp for longer, more water evaporates and you end up with a slightly thicker yogurt. By the way, I use only whole milk yogurt, and make sure you get non-UHT pasteurized milk. The ultra pasteurized process seems to do something that throws off texture in the end. Another tip is to bring the milk up to temp as slowly as possible to avoid scorching or burning it. While that's coming up to temp, I turn my oven on, just for around 5 minutes or so, to warm it. After the milk reaches the high temp, I move it off the stove, onto the counter, and wait around 2 hours for it come down to 110-115 degrees. I usually stir it every 25 minutes or so to encourage more water to evaporate so the yogurt gets thicker. At that point, I put a strainer above my final container, and strain the milk through it. This gets rid of all the little bits that formed while the milk was boiling/cooling. I then open one of the packets, dump it in, and use a wire whisk to dissolve it as much as possible. (CFH - please take note of these reviews and consider looking into packaging alternatives, because this part has become a pain. It has become more clumpy over time). I then cover my container, wrap it in one or two dish towels and stick it in the turned off oven. I also leave the oven light on to give a little extra heat. That is it. I leave it overnight, usually 10-12 hours. In the morning it is yogurt. There will be a little pool of water/whey on top.I use a paper towel and soak that all up and throw it away, to get the surface as dry as possible. Stick it in the fridge, and a few hours later it's ready to eat. Again, with this method, I have had ONE failure with this product. Also note, this review is for the "traditional" starter. I have tried others and not had great success - but this one works great. I consider myself a bit of a yogurt connoisseur and have tried many other methods - including starting with commercial yogurts as the starter. Nothing has worked as well as this one. Hope this is helpful to anyone else trying it out.

### ⭐⭐⭐⭐⭐ Review
*by P***E on 22 April 2026*

That it’s wonderful.

## Frequently Bought Together

- Cultures for Health Traditional Yogurt Starter Culture | 4 Packets Direct-Set Thermophilic Starter | Make Up To 12 Cups Thick, Tangy Probiotic Yogurt | Powdered Live Active Cultures for Yogurt Making
- Cultures for Health Greek Yogurt Starter Culture | 2 Packets Dehydrated Heirloom Style DIY Probiotic Yogurt | Delicious for Smoothies, Granola and Berries, Tzatziki, Soup, & Other Healthy Snacks
- Cultures for Health Bulgarian Yogurt Starter Culture | 2 Packets Dehydrated Heirloom Culture | Make Delicious, Creamy Smoothies, Salad Dressing, Musaka, & More | Gluten Free, Non-GMO Probiotic Yogurt

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*Product available on Desertcart Japan*
*Store origin: JP*
*Last updated: 2026-05-18*