Yogurt Starter Culture (Creamy)easy to use, pre-measured yogurt culture
"This is my favorite! It makes creamy, delicious, fresh yogurt every time."
–Claudia, Happy Cheese Maker
A delicious, creamy yogurt that is simple to make and wonderful to eat. Works very well with store-bought milk and goats milk.
For a Greek Style yogurt, simply drain your homemade yogurt, in two layers of Butter Muslin, for 1-2 hours.
- Streptococcus thermophilus
- Lactobacillus selbrueckii subsp. bulgaricus
- Lactobacillus delbrueckii subsp. lactis
Store in the freezer for up to 2 years
Each of the five packets will set 1 qt - 1 gal
New England Cheesemaking Supply Company
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Heat 1-4 quarts of milk to 185ºF, then cool to 112ºF. Pour milk into a yogurt maker or large container. Add yogurt culture and mix well. Let the milk incubate for 5-12 hours or until the yogurt has thickened to desired consistency.
For a thicker yogurt, before heating add 3 tablespoons milk powder for each quart of milk.
Note: If you don't have a yogurt maker, simply wrap your covered container in a blanket or towel to keep the milk warm while incubating.
Re-culturing: Instead of adding yogurt culture, add approximately 1 tablespoon of prepared yogurt, per quart of milk.
Re-culture every 7-10 days to keep the yogurt bacteria healthy and active.
After multiple rounds of re-culturing, your yogurt may not fully set the milk. At this point, start the process over with a fresh yogurt culture.
- Q & A
- Related Recipes
- goat milk
The Yogurt that loved and had eaten for several years disappeared during the milk shortage and lockdown. I did a search and located this company and their Yogurt Starter Culture (Creamy). Sounded good, so we ordered it. It is better than what we had been buying. I recommend highly this company and the products.
Makes easy and delicious yogurt in INSTANT POT!
I have the sweet and creamy cultures and love them both. We can't decide our favorite yet, so we keep alternating back and forth. It's so easy to make yogurt in your instant pot even! -Pour 1 gallon of milk in instant pot and put on glass lid -Hit yogurt: boil -It will beep after it's been brought to 180*. Let it stay hot at least 20 min before bringing it down to 110*. I personally just change the lid for a cloth and let it slowly come down over several hours...that way I don't have to mess with ice bath, etc. -Add culture, let sit 2 min and then stir. Replace lid -Hit yogurt: normal, 12 hours -next morning you have yogurt! Chill completely -If you want to strain you can use cheese cloth or we have a 1 gallon yogurt strainer which makes it easy and and the container can sit in the fridge
This culture has made really good yogurt that everyone loves!
This was the first time using just a powdered culture rather than buying some plain yogurt and making yogurt from that. I had wanted to make Dream cheese, so was excited to see how it turned out using the culture from New England Cheesemaking. The cheese looks beautiful and can’t wait to taste it next week! I saved 6tbsp from my yogurt to make another two batches of frozen yogurt next week.
I add a few drops of rennet to ensure a thicker yogurt, which works well for me.