Yogurt Starter Culture (Creamy)easy to use, pre-measured yogurt culture
"This is my favorite! It makes creamy, delicious, fresh yogurt every time."
–Claudia, Happy Cheese Maker
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
- goat milk
Both my daughter and myself have been using the culture for at least 3-4 years now with great sucess. Thanks for being available for the folks that are not professional cheese makers.
I am a very novice cheese maker and need all the help I can get so always turn to New England Cheese Supply for information and tools to help me. The only thing I would ask is for Instant Pot instructions. Starters are best for someone like me and I trust Ricki and crew.
Made with fresh goat milk, instant Nonfat dry milk, in small jars, and 8 hours later was ready to add whatever we wanted. Used jar of cultured yogurt and remade twice before having to start over with dry culture. Worked well for us!
I made it for the first time last week. It was very creamy with only using whole milk.
This is my second purchase of the Creamy Yogurt Starter Culture. Very happy with the product. Convenient little packets and I’m making some very good homemade yogurt using this culture!