Thick, tart Greek yogurt starts here. Two packets of dehydrated heirloom starter culture turn a quart of whole milk into the strained, spoon coating yogurt that costs several times as much in a tub, and because this is an heirloom culture rather than a single use one, you can hold back a little of each batch to start the next.

The pouch is shelf stable and keeps in the refrigerator until you want it. You will need pasteurized whole milk and a yogurt maker or another way to hold the milk at 105 to 111 degrees Fahrenheit. Net weight 0.04 oz (1.2 g).