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
Description
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.
Details
Ingredients
- Lactose
- Streptococcus thermophilus
- Lactobacillus selbrueckii subsp. bulgaricus
- Lactobacillus delbrueckii subsp. 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 (Creamy)
Item# Y3
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United StatesFail proof
Yogurt Starter Culture Creamy must be fail proof! Had trouble keeping temp up off heat - shouldn't have worried - came out great.
United StatesEasy and delicious!
I've been using New England Cheesemaking's yogurt culture for about a decade! I always have plain yogurt or greek yogurt for snacks on hand and can incorporate yogurt into baked goods and recipes. I like the Y5 culture best. It's tangy, creamy and sweet, as well. It works well with both whole and low-fat milk. N.E. Cheesemaking is also great to deal with. They are a great resource for home cooks and MIY enthusiasts. Thank you, N.E. Cheesemaking!
United StatesYogurt Starter Culture (Creamy)
This is really the best yogurt culture I've ever used, and I've been making yogurt for almost 40 years!
United StatesNever made my own before
From ordering to delivery, everything was perfect. Communication was timely and another batch is in process as I write this. I have done some experimentation, but first followed directions to the letter. Although time consuming, results were splendid. I use a digital thermometer for the milk heating and cooling, and our oven can be set to 110 degrees which makes that step easy. I've tried half and half for a very rich and smooth yogurt and whole and 2%. All taste wonderful. Try it, you won't be disappointed. Mike D Scituate, MA
United StatesPerfection!
Excellent flavor. Easy to set. Highly recommended!