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Sweet Yogurt Starter Culture

Yogurt Starter Culture (Sweet)

Regular price $6.95
Regular price $6.95
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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.



  • Lactose
  • Streptococcus thermophilus
  • Lactobacillus delbrueckii subsp. bulgaricus
  • Lactobacillus delbrueckii subsp. lactis
  • Lactobacillus acidophilus
  • Bifidobacterium 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 Info
Kosher certificate available upon request


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


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

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Cecelia B.
United States United States

Yogurt Starter Culture

I use both Sweet and Creamy cultures when I make yogurt. I make 5 qts at a time 2x/wk and hang it about 24 hrs to drip into the sink. I typically use 3 packets (I wish they came in lgr pkgs) for the 5 qts and incubate the pot in my dehydrator about 10 hrs, followed by a cooling time in the fridge for several hours, then hang it. I like both cultures and sometimes mix them. The 5 quarts of milk yield about 1/2 gal of very thick yogurt in the summer, more in winter.

Luron Singer

Easiest yogurt to make and delicious

I love the sweet yogurt culture, so easy to make and very consistent. I make 4 quart jars at one time and all 4 turn out the same everytime. I started sharing with my parents and they love it too!!! So much better than store bought.


Haven't used yet but excited to try.

Haven't used yet but excited to try.

Ragaa G

Yogurt Starter Culture

Awesome product! It was a good starter Yogurt Starter Culture my order came quickly and the culture works perfectly!

David W.
United States United States

Perfect yoghurt every time! Even when you live outside the USA. Ok

We live in Asia. So to have real yoghurt is a treat. Luckily we found the W5 starter from New England Cheese Making Supply Company. We wanted Yoghurt that was able to be eaten without being sweetened. The W5 starter works perfectly, and provides a thick creamy sweet but not sour yoghurt. The children will eat it “Plain”. That is the real test for a sweet yoghurt. Having a good milk to start with is also a key factor. We use UHT full cream milk from Australia or New Zealand. We add 2 tablespoons of full milk powder to help boost the protein and like magic we have a treat. We don’t eat ice cream. We eat sweet yoghurt. Hint: Buy a year’s supply at one time. It stays fresh and viable in your freezer and you never have to wait for the postman to deliver starter because you forgot to order it.