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
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United StatesI was great to get and use, I just wish the instructions were a bit more clear. Fun to try though!
United StatesGoat milk yogurt made w this culture - Y5 - is consistently sweet & delicious!
United StatesWhen I received an email that New England Cheese Making was giving away yogurt culture I jumped at the chance to claim mine. The reason? My wife eats yogurt about 5 times a week. Just follow the directions on the package and you can't go wrong. The results you get are well worth the time and trouble. MUCH better than store bought. I usually ad 2 tablespoons of powdered milk to get a more firm set to the yogurt. For topping I use either blueberries (my wife's favorite), or pineapple. I heat either one in a pan, add about a Tbsp of sugar, then heat to reduce the amount of water. When it gets to the consistency I want I then dissolve 1 Tbsp of corn starch in 1 Tbsp of COLD water. This is then added to the fruit mixture and simmered until it gets to the right thickness. I wait until it cools to add it to the top of the chilled yogurt. My wife loves it. Stan
United Statesvery easy and dependable. i have been using for many years. i use with 2% milk.
United StatesThis was great. So easy to use and end results were awesome. Highly recommend.