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
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.
- Q & A
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I love all of my cheesemaking cultures! The only reason I give this 4 stars is cause I happen to like the taste of the creamy yogurt starter slightly better (but only slightly!) I still use this culture every once in a while to shake things up! Try it! I found that using and perpetuating NE cheesemaking yogurt cultures works better in the long run than using store bought yogurt as a starter. More consistent and easier to start over if you develop off flavors after awhile.
I couldn't live without my Y5! And, making my own yogurt during the pandemic is of course the logical thing to do.
I tried making yogurt after realizing a gallon of milk made more than a pint of Greek Yogurt and was far cheaper than buying that pint in the store. I was a little surprised at how simple it is to make and good it tastes; not only is it cheaper to make it is also better than what I find in the store. We are currently drowning in cucumbers and having good yogurt means having great Tzatziki Sauce. :)
This worked perfectly to get me started making yogurt. The culture has continued living on for me to make about five additional batches so far, each successive one coming from the previous batch of yogurt. And of course, I still have packets of the starter culture for when I need to start with a fresh culture.
I've tried several different yogurt cultures, but this one is my absolute favorite! The yogurt doesn't come out tart, so I don't really need to sweeten it much at all. It's awesome to be able to enjoy good tasting homemade yogurt from our goat milk!