Yogurt Starter Culture (Creamy) $7.95easy 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 freezer
Each of the five packets will set 1 qt - 1 gal
New England Cheesemaking Supply Company
|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
Best Yogurt EVER!
I love this yogurt starter for 2 reasons. 1. Easy and clear directions 2. The taste is phenomenal!! I love the flavor. I ADD nothing at all...Just whole milk , no sweetener no fruit flavor, just my homemade yogurt. I want NO OTHER culture for my yogurt.
Amazing results for creamy yogurt culture!
I have been looking for the perfect yogurt culture to use with my raw milk for 13 years. I found it in this creamy yogurt culture! The milk doesn’t need to be heated to a certain temperature and you don’t need to add any thickeners and it will thicken the raw milk right up. For those who don’t use raw milk I’m sure this would also work great for pasteurized milk and give you a really thick yogurt consistency. This culture has been a game changer for sure! All other cultures I’ve tried need you to cook the milk in order for it to thicken. I’m so glad o found it!
I have been buying and using both creamy and sweet yogurt starter cultures for 15 years.It is easy to prepare. Besides eating as is, or strained to thicken, I also use it in many recipes such as yogurt cheese cake, flatbreads and to make ricotta cheese instead of lemon or vinegar.
Awesome price and quality
It works wonderfully, helps create delicious creamy yogurt. Great price and so easy to work with.
I love this starter! It tastes soo good. I’ve only been able to reculture it about 5 times before it starts to taste significantly different, but it is really tasty up until that point. Super easy to use and I’ve never had it not work.