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 StatesI have made my second batch, using some of the first batch as the starter. It took a bit longer to set, but it’s tasty yogurt! I will purchase from New England Cheesemaking again.
United StatesAfter having made do with using cultures from store bought yogurts I was happily surprised with how much creamier and thicker this culture produced.After 4-6 hours of draining through the butter muslin this made perfect yogurt.
United StatesI buy this creamy starter and the sweet starter and I ALWAYS get thick and creamy yogurt, nearly as thick as Greek yogurt and I don't strain it. I use Fairlife 2% or whole milk, 1/2 can sweetened condensed milk and 1/2 packet of the starter and make it in my Instant Pot with the Yogurt Setting for 8 to 8-1/2 hours. The starter keeps over a year in the freezer. I don't bother trying any other starter.
United StatesThis was my first time making yogurt with your product. I made one batch in a slow cooker and also made a batch in an instant pot I. Thank you for having such an easy way of doing it, this is what I will use every time. I used fresh milk from jersey cow mmmmm good.
United StatesI've been making yogurt for many years (buying a yogurt starter from the store) but this is the best ever. Is really very creamy. I used 2% milk and add a couple of spoons of dry milk (because I like it thick). The texture is great. I prefer this to buying a yogurt in the store for making yogurt, as you leave it in the freezer and is ready to go whenever. Yummy!