Start here: which starter is right for you?

• Mild and creamy yogurt: Bifido (mild, thick and full-bodied), L. rhamnosus & L. gasseri (smooth, with a gentle tang as you reculture) or Balkan Style (thick and gently tangy).
• Thick and tangy yogurt: Acidophilus (bold and tart, and great strained for Greek-style yogurt) or Bulgarian (authentic and pleasantly tart).
• Kefir: our Kefir Starter (tangy and gently fizzy) or Creamy & Mild Kefir (no sharp sourness). Kefir also cultures at room temperature, just more slowly.
• Skyr, filmjölk, buttermilk or crème fraîche: Nordic Style.
• L. reuteri yogurt: L. reuteri & L. salivarius.
• A light cultured milk from a single culture: Pure Acidophilus.
• Plant-based, or one starter for every milk in the house: our Organic Vegan starter. It is our most versatile culture: certified organic, grown in juice rather than milk, and it works with soy, cashew, thick coconut or dairy milk. Each capsule makes 1 litre. All our other starters contain traces of milk and lactose.

Can't decide? The Discovery Set gives you four starters with three sachets of each, for less than buying them separately.

• Milk: whole dairy milk gives the thickest result. Unsweetened soy or cashew milk without preservatives also works.
• Something that holds the temperature: a yogurt maker, an Instant Pot on its yogurt setting, or any device that keeps a steady 40–45°C (104–113°F) for the entire incubation.
• A kitchen thermometer makes it easier, but isn't essential if your yogurt maker holds the temperature for you.

1. Heat 1 litre of milk to about 82–90°C (180–194°F), then let it cool to 40–45°C (104–113°F).
2. Stir in one sachet.
3. Keep it at a steady 40–45°C (104–113°F) until it sets. The first batch takes 12–16 hours. Later batches, started with a few spoonfuls of your own yogurt, take just 3–6 hours.
4. Chill it in the fridge for a few hours, then enjoy.

Want more detail? Read our step-by-step guide, watch our YouTube tutorials or use our free Yogurt App.

• 3 sachets: the easy way to try a new starter.
• 5 sachets: the sweet spot if you make yogurt every week or two.
• 10 or 12 sachets: for regular makers. Sealed sachets keep up to 2 years at room temperature, or up to 5 years in the fridge.

If your first batch doesn't set, just email us at info@yogurtathome.com. We'll refund the first sachet (or capsule) you used and help you get the next batch right. It nearly always comes down to the temperature or the milk, and both are easy to fix.

Use code WELCOME10 at checkout for 10% off your first order. It can be used once per customer and isn't valid on subscriptions, which already include their own discount.

Already a customer? Pass on WELCOME10 to friends and family, then use FRIENDS10 for 10% off your own next order. Check out with the same email address you used before, so we can recognise you. FRIENDS10 can be used once per customer.

Free tracked delivery on orders from £40 to the UK, USA, Canada and most of Europe (£60 or £90 elsewhere, and always free to Ukraine). After despatch, UK orders arrive in up to 3 business days, and EU, USA and Canada orders in about 5. See our shipping policy for details.