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Yogurt Starter Culture (Sweet)

Yogurt Starter Culture (Sweet) $7.95

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 $7.95
Regular price $7.95
100% No-risk money back guarantee

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


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 freezer

Each of the five packets will set 1 qt - 1 gal

New England Cheesemaking Supply Company


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.

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Robert C.
United States United States

Smooth and tasty

Easy to create healthy live yogurt at home with a great taste. Drain the whey to generate the consistency you desire. Remains fresh for days in the refrigerator. Excellent for baking, too.

United States United States

Yummy easy yoghurt

Couldn’t be easier ! And tastes great

Carol L.
United States United States

Best yogurt ever

I love the yogurt starter. We make a delicious goat milk yogurt! It turns out thick and perfect every time

United States United States

A Little Disappointed

I don’t know if my expectations were just a little too high, but I am a little disappointed. I’ve made yogurt in years past simply using a store bought organic yogurt with live cultures, with varying degrees of success. Our family eats a lot of yogurt, so with rising prices everywhere, I decided it was worth going back to making it again. I was excited to try the NE Cheesemaking Company’s yogurt culture and was expecting to get better results. I followed the directions, using one packet for 2 quarts of milk, incubated about 8 hours, and it came out a little runnier than I expected. I even kept the temp of the milk up at 185 for a little longer as directed for a thicker yogurt. I don’t know if I need to use one packet per quart instead, but I have more culture and will try again for a firmer yogurt. Any suggestions for better results are welcome!

United States United States

A great batch every time

I love this yogurt culture. I look forward to making raw milk yogurt every week, and this culture does not disappoint! I use raw milk heated to 185 and then cooled to 115, and let it incubate in a yogurt maker for 10 hours or more. Very pleasant taste, not bitter.