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Sweet Yogurt Starter Culture

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

Regular price $6.95
Regular price $6.95
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4.96 272 reviews


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.



  • Lactose
  • 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 Info
Kosher certificate available upon request


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


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

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5.0 Based on 272 Reviews
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United States United States
Yogurt starter culture (sweet)

It came out great!

Dana L.
United States United States
Just the way I like it

Though I’d been making yogurt on and off for 50 years, following what my mom did before that, I just figured you picked the yogurt you liked best in the store for a culture, not understanding how it changed over successive batches eventually producing poor results. This culture, though not the heirloom type, makes my favorite sort every time as long as I am consistent in the process. I usually use two packets (they come 5 to an envelope ) for a gallon, but I have used just one with just as good results just needing a bit more time. I really should try some of the other varieties here, but it is hard to break from something I like so much.

Crystal S.
United States United States

Effective culture with simple directions. Made beautiful and smooth yogurt!

Farmer S.
United States United States
The best culture I've used

I absolutely love this culture. I make yogurt from goats milk, so as you can imagine, it's got a tang. This culture adds enough sweet tasting bacteria to balance out the flavor and make it palatable. It's so easy to use and comes out relatively creamy, even with my lower fat alpine goats milk. A must to keep on hand.

United States United States
Best yogurt ever!

This makes the best yogurt ever.