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
Kosher certificate available upon request
|Yes||No||Allergens||Description Of Components|
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
This culture makes a delicious and creamy yogurt that my granddaughter loves. Works extremely well with goat milk, too.
Both my daughter and myself have been using the culture for at least 3-4 years now with great sucess. Thanks for being available for the folks that are not professional cheese makers.
I am a very novice cheese maker and need all the help I can get so always turn to New England Cheese Supply for information and tools to help me. The only thing I would ask is for Instant Pot instructions. Starters are best for someone like me and I trust Ricki and crew.
Made with fresh goat milk, instant Nonfat dry milk, in small jars, and 8 hours later was ready to add whatever we wanted. Used jar of cultured yogurt and remade twice before having to start over with dry culture. Worked well for us!
I made it for the first time last week. It was very creamy with only using whole milk.