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
- yogurt
- culture
- milk
- starter
- batch
- flavor
- packets
- results
- New England
- starter culture
United StatesI love how great this starter culture works for me. I drain the yogurt longer to make a more greek style yogurt. With other cultures this makes the yogurt a little to strong of a flavor for my tastes, but the sweet culture is perfect! There is no product that I can find anywhere that duplicates this flavor. I highly recommend this product if you too have a more sensitive palate to strong flavors.
United States United StatesI’ve been eating, buying and making yogurt for many years, but this starter is so much better than any I’ve ever eaten. I make it out of lactaid free whole milk and fill two big instant pots with jars every week. This yogurt is so creamy and delicious there is no store bought yogurt that can even come close to the quality.
United StatesI’ve been eating, buying and making yogurt for many years, but this starter is so much better than any I’ve ever eaten. I make it out of lactaid free whole milk and fill two big instant pots with jars every week. This yogurt is so creamy and delicious there is no store bought yogurt that can even come close to the quality.
CanadaI'd tried a sampler packet of yogurt cultures way, way back (15 years ago-ish) and this one is the one I keep re-ordering. I love a thicker yogurt so I follow the instructions for holding at heat for extended period, and the flavour is always (consistently) wonderful without any additions. I like it with granola and my homemade low-sugar jam, with oatmeal, or straight out of the jar.