Yogurt Starter Culture (Creamy)
A delicious, 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 selbrueckii subsp. bulgaricus
- Lactobacillus delbrueckii subsp. 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
- Related Recipes
The trick to goat yogurt
In my experience, the Y3 works best for making goat milk yogurt. Goat's milk tends to set a soft curd, and it can be difficult to get the yogurt as thick as you might like. The trick is to heat to milk to a full 195 degrees F and hold it between 190-195 degrees for a full ten minutes. Then cool to 112 degrees and add the Y3 packet. After two minutes, stir the culture in very thoroughly for at least a minute. If the temperature has fallen below 110, very carefully heat it back up to 110 (being careful not to overheat it) before pouring it into the Yogotherm. Leave it in the Yogotherm for at least 24 hours before putting it in the fridge. After a night in the fridge, it will have set up nicely. Goat milk is never going to make a thick yogurt like store bought (which often has gelatin, carrageenan, or even corn starch added), but it will gel nicely and works great in Mediterranean dishes. Stir in a little fresh pomegranate juice and spoon in onto lamb Kefte or grilled eggplant. We also use it in lieu of buttermilk for pancakes.
Yogurt Starter CultureI
Thanks for reintroducing my family to homemade yogurt I did make it when the children played soccer and needed a drink for all that energy that they used. A yogurt smooothy was just the answer. As they grew up and had their own family some played sports but they all enjoyed smoothies. And the homemade yogurt was the answer. Thanks again Gloria
Yogurt starter culture (creamy)
I’ve been using this culture for about 2 years. It makes wonderful creamy yogurt. It’s so easy I make it 2-3 times a week for my husband and myself. I’ve raved about it to friends and co workers and they’ve started using it. My 94 year old mother still cooks every day and she loves this product as well!!!!
My husband eats a lot of yogurt, so I thought I would make some from scratch. He said it is the best yogurt he has ever eaten. It was also easy.
Great way to start the day.
I have been using the yogurt starter for several months and am extremely pleased with the ease and quality of the yogurt it produces. I eat homemade granola with homemade yogurt every morning and I not only love the taste, but I feel ridiculously proud that I made it myself.