search
Shopping Cart
Sweet Yogurt Starter Culture

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

Regular price $6.36
Save 20% Sale price $7.95 Regular price $6.36
Save 20% Sale price $7.95 Regular price $6.36
100% No-risk money back guarantee

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

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.

  • Reviews
  • Q & A
  • Related Recipes
4.96
Customer Reviews
5.0 Based on 319 Reviews
5 ★
97% 
310
4 ★
2% 
7
3 ★
0% 
1
2 ★
0% 
0
1 ★
0% 
1
Customer Photos
Write a Review Ask a Question

Thank you for submitting a review!

Your input is very much appreciated. Share it with your friends so they can enjoy it too!

Filter Reviews:
  • yogurt
  • culture
  • milk
  • starter
  • batch
  • flavor
  • results
  • packets
  • gallon
  • starter culture
A
08/12/2022
Anonymous
United States United States

Very pleasant taste

This is a very pleasant yogurt: not sour and nice and thick. I made it with goats milk, I held it at the high temperature for about 45 mins, and then cultured for 5 hours at 115F. I’m very pleased with it.

A
08/07/2022
Anonymous
United States United States

Excellent cream cheese culture

As a novice cheese maker it is really good when things work out, in spite of myself. This culture,with a few ingredients and time and I had 2 pounds of wonderful cream cheese. It was excellent by all accounts!

New England Cheesemaking Supply Company Yogurt Starter Culture (Sweet) Review
KK
08/05/2022
Kelly K.
United States United States

Fast shipping and easy ordering

Had a great experience with my order. Came quickly. Haven't used it yet but plan to soon!

D
08/03/2022
Debbie
United States United States

Perfect Yogurt

I have made homemade yogurt for years. Just finished making & eating my first batch with this culture. Enjoyed very much the creamy, sweet undertones of this yogurt. It was delicious. Definitely recommend!

A New England Cheesemaking Supply Company Customer
A
08/02/2022
Angela
United States United States

Amazing culture to make 1 gallon in INSTANT POT!

I have the sweet and creamy cultures and love them both. We can't decide our favorite yet, so we keep alternating back and forth. It's so easy to make yogurt in your instant pot even! -Pour 1 gallon of milk in instant pot and put on glass lid -Hit yogurt: boil -It will beep after it's been brought to 180*. Let it stay hot at least 20 min before bringing it down to 110* for thicker yogurt. I personally just change the lid for a cloth and let it slowly come down over several hours...that way I don't have to mess with ice bath, etc. -Add culture, let sit 2 min and then stir. Replace lid -Hit yogurt: normal, 12 hours -next morning you have yogurt! Chill completely -If you want to strain you can use cheese cloth or we have a 1 gallon yogurt strainer which makes it easy and and the container can sit in the fridge