Yogurt Starter Culture (Sweet)
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
Customer Reviews
- Reviews
- Questions
a winner
It took me about 3 batches to get a good system down. I use a yogurt "machine" (although in winter, the mantle over the wood stove works just as well!) The dried milk powder is a must for thick yogurt. After much success with McNamarra pasteurized whole milk (the good kind in the bottles), I switched to regular cheap plastic-jug milk, and the yogurt came out too soft. Sooooooo for FANTASTIC yogurt that my kids LOVE to eat, I stick with Y5 Starter, dried milk powder, and GOOD farm milk. YAY!
Delicious
Turned out great, very first time. Thick and I really enjoyed the taste. I did add the 1/4 cup of instant nonfat dry milk.
Always a winner!
I've been buying my cultures and equipment from New England Cheese Making Supply Company for more than 5 years. I've never have anything other than success with the recipes or the cultures. The Y5 Sweet Yogurt culture is a must have for my kitchen. My wife and kids love the flavor of the yogurt we make with this. Plus, if you strain it a bit, it can also double as sour cream on Baked Potatoes! It's so creamy and delicious we end up making a new batch nearly every other day. We have one of those counter-top yogurt makers that use single serving jars. We swapped out the jars and found a two quart bowl that fits inside the unit and make two quarts at a time! I'm starting to think I might have to use both the jars and the bowl to keep up with the family's demands.
Goat milk sweet yogurt
I have tried to make goat milk yogurt using store bought yogurt and every attempt failed the yogurt did not set at all was just as runny as when I started, so I bought some sweet yogurt starter and the yogurt came out amazing. Good texture, flavor, was easy and with out any other additives came out wonderfully. I even took half of it and strained it for 12 hours to make my now most favorite soft spreading cheese. Thank you so much.
Sweet Yogurt
Love Love Love it. always keep it on hand for quick snacks. NEC as always keeps me well supplied with culture.