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 Statesthis is my favorite yogurt culture -- yields a sweet, yet slightly tangy yogurt. I make yogurt every week and the results are consistent, whether I use my EuroCuisine for individual jars or Yogotherm for a large batch (which I drain a bit and then portion into jars). Love this product, so glad I found it!
United StatesHave only used as a primary starter so far, but hope subsequent passages will turn out as nice as the initial culture did. And you get 5 packets, so it's a great value.
United States United StatesWe've been making yoghurt for years since my husband learned how in France in 1975. I recently found that I can purchase raw unpasteurized whole milk from a local dairy farmer. He shared NECM with me and I am totally loving this culture! Our yoghurt set up is not the fanciest, but an old plastic bin with a polar fleece blanket gets the job done every time. I make the yoghurt in the evening and set the bucket on the counter. In the morning every jar is set up perfectly. It is my go-to breakfast several times a week, topped with homemade granola with raisins, walnuts and black cap raspberries from our garden. This is my happy breakfast!
United StatesPlease with fast delivery and in nice packaging. Still in process of making yogurt so not sure the final product yet, but pleased so far!! I have had all successes in all the cheese making supplies so far from this company.