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
- Reviews
- Questions
- culture
- starter
- batch
- yogurt
- taste
- packets
- milk
- freezer
- yogurt culture
- cultures
United StatesThis is a great yogurt. I make this yogurt by the gallons for my cows every week. I use skim milk, after extracting the cream. I use the proof setting in my oven over night. I've had no problems with re-batching the yogurt. The yogurt helps the bacteria of my cows rumen, which seems to increase their cream production. I also feed it to my chickens! Thanks for such a great product!
United StatesWe have been making yogurt for over 17 years and this sweet and the creamy are our favorites! The directions are simple and it comes out thick and smooth. We even will reuse the culture a few times before using a new freezer kept culture.. Our miniature jersey milk makes it extra creamy too! All the products we have gotten from this company are amazing and work well! Thank you!
United StatesI’ve been making this yogurt for a couple of years now. The packets are always stocked up in my freezer and the yogurt it is always in my refrigerator. We eat it daily and I make it in gallon batches. I’ve never been disappointed and love the taste of it plain or with fruit. no sugar needed and nothing in the stores compares.
United StatesIt was great! No sour after taste. Very easy to prepare and consistent results
United StatesI love my yogurt with this starter. The creamy is the one we like best. Good consistency.