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Sweet Yogurt Starter Culture

Yogurt Starter Culture (Sweet) $7.95

easy to make, great source of probiotics

"I just made yogurt for the first time, it's AMAZING and so simple!"
–Susan, Happy Cheese Maker

Regular price $7.95
Regular price $7.95
100% No-risk money back guarantee

easy to make, great source of probiotics

"I just made yogurt for the first time, it's AMAZING and so simple!"
–Susan, Happy Cheese Maker

Description

A sweet and 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.

Details

Ingredients

  • Lactose
  • Streptococcus thermophilus
  • Lactobacillus delbrueckii subsp. bulgaricus
  • Lactobacillus delbrueckii subsp. lactis
  • Lactobacillus acidophilus
  • Bifidobacterium lactis

Storage
Store in freezer

Yield
Each of the five packets will set 1 qt - 1 gal

Brand
New England Cheesemaking Supply Company

Allergens

Yes No Allergens Description Of Components
X Peanuts
X Tree Nuts
X Sesame
X Milk
X Eggs
X Fish
X Crustaceans
X Shellfish
X Soy
X Wheat
X Triticale
X Mustard
X Sulfites

Directions

Heat 1-4 quarts of milk to 185¬ļF, then cool to 112¬ļF. 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.

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5.0 Based on 336 Reviews
5 ‚ėÖ
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RC
03/10/2023
Robert C.
United States United States

Smooth and tasty

Easy to create healthy live yogurt at home with a great taste. Drain the whey to generate the consistency you desire. Remains fresh for days in the refrigerator. Excellent for baking, too.

A
02/28/2023
Anonymous
United States United States

Yummy easy yoghurt

Couldn’t be easier ! And tastes great

CL
02/24/2023
Carol L.
United States United States

Best yogurt ever

I love the yogurt starter. We make a delicious goat milk yogurt! It turns out thick and perfect every time

K
02/17/2023
Kara
United States United States

A Little Disappointed

I don’t know if my expectations were just a little too high, but I am a little disappointed. I’ve made yogurt in years past simply using a store bought organic yogurt with live cultures, with varying degrees of success. Our family eats a lot of yogurt, so with rising prices everywhere, I decided it was worth going back to making it again. I was excited to try the NE Cheesemaking Company’s yogurt culture and was expecting to get better results. I followed the directions, using one packet for 2 quarts of milk, incubated about 8 hours, and it came out a little runnier than I expected. I even kept the temp of the milk up at 185 for a little longer as directed for a thicker yogurt. I don’t know if I need to use one packet per quart instead, but I have more culture and will try again for a firmer yogurt. Any suggestions for better results are welcome!

N
02/10/2023
Nichole
United States United States

A great batch every time

I love this yogurt culture. I look forward to making raw milk yogurt every week, and this culture does not disappoint! I use raw milk heated to 185 and then cooled to 115, and let it incubate in a yogurt maker for 10 hours or more. Very pleasant taste, not bitter.