Yogurt Starter Culture (Sweet) $6.95easy to make, great source of probiotics
"Just made yogurt for 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.
- 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 certificate available upon request
|Yes||No||Allergens||Description Of Components|
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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First time making yogurt, so I have no experience with other cultures. However, I feel like I don't have to try any other because this gave me a very flavorful finished product!
Best Yogurt Ever!
The Yogotherm kit and New England Cheese Making Supply's yogurt culture packets have provided my family with homemade yogurt for the last 5 years. It is reliable, arrives quickly, reasonable shipping costs, and makes delicious yogurt in about 1/2 hour every time! I love it!
My favorite yogurt!
I love the sweet culture! I use my goats milk and it is the most delicious yogurt ever!
I used the starter, and since then I have been using the yogurt to make the next batch. I use whole milk. It tastes great. If you use some yogurt and then take out the whey, you end up with a thicker yogurt. In either way, we love it!
I used this starter to make yogurt from 2 gallons of whole milk. It makes a mildly tart yogurt that I strained to yield about 2 quarts of very firm and tasty greek yogurt.