Yogurt Starter Culture (Sweet)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
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.
- Streptococcus thermophilus
- Lactobacillus delbrueckii subsp. bulgaricus
- Lactobacillus delbrueckii subsp. lactis
- Lactobacillus acidophilus
- Bifidobacterium 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
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- New England
Good culture. Flavor is very good. It isn't "sweet" in the sense of sugary, but a very smooth, even flavor. Almost a subtle, elegant flavor, if you will. It also sets very well. Used both an electric warmer for half the batch, and put the other half in two zip-up insulated bags, one bag inside the other. Both came out the same.
The best tasting yogurt I have ever tasted and easier to make than I thought.
Love that I can make my own yogurt without having to first buy it at the store. Important to know the source of my food. Happy with my purchase and speed of delivery.
The culture worked as it should. I made it in a quart canning jar inside my electric pressure cooker using the yogurt setting. After refrigerating, I used a couple spoonfuls to make the next batch in half pint individual servings. The taste reminds me of cream cheese. Very pleasant and not sour at all.
This makes the best yogurt ever.