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
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 the freezer for up to 2 years
Yield
Each of the five packets will set 1 qt - 1 gal
Brand
New England Cheesemaking Supply Company
Kosher Info
Kosher certificate available upon request
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 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.
Cheese Making Bundle
Yogurt Starter Culture (Sweet)
Item# Y5
- Reviews
- Q & A
- Related Recipes
Customer Reviews
- Reviews
- Questions
- culture
- starter
- batch
- yogurt
- taste
- packets
- milk
- yogurt culture
- cultures
- yogurt starter
United StatesSmooth and creamy. Not too tart
Great tasting yogurt made in Instant Pot. Not too tart and is a real treat. Able to use small amount as a starter culture several times. Thickens up beautifully after a couple hours of draining off the whey in a nut milk bag or cheesecloth to make Greek yogurt.
United StatesWorks and tastes great
I had great success with this starter. Also as the description stated I was able to use the newly made yogurt as a starter for the next batch
United StatesSWEET NUMMY YOGURT
I've wanted to make my own yogurt for quite some time and finally did it. BUT, only after ordering the sweet yogurt culture from New England Cheese Making Supply. I'm so glad that I did. My very first batch turned out GREAT. And, every batch since then has been just as good. I've experimented and discovered just when and how much sugar, flavorings, etc to add and I couldn't be happier. Each night around 8PM, I have a small dish of my special yogurt and I love it. So smooth and creamy and tasty. Thanks to New England Cheesemaking Supply's "Sweet Yogurt Culture".
United StatesQuick Delivery
I haven't used the product yet, but the delivery was quick!
United Statesbest yogurt I've ever made
I've been making yogurt with raw milk for several years but it was always rather runny and tart which I could not quite figure out how to fix. When I saw this yogurt starter I ordered it right away. First of all, the instructions explained to me the process and why you have to do certain things such as heating the milk and how it affects the yogurt. Not only did my yogurt come out thicker but it was not at all tart. I was also able to use half the little packet - 1/8 of a tsp - since I was only using about 6 cups of milk. Came out perfect so my packets last twice as long. Thanks for the starter. I'll be ordering more soon.