Yogurt Starter Culture (Creamy)
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
- yogurt culture
I don't like sweet yogurts, thats why I making my own and I believe it is the best . Just using this Yogurt starter and of course following the instruction . It is fantastic.
Delicious creamy yogurt
I have tried other brands and this yogurt sets so well with the first batch, no runny or unset first few batches. I do let my yogurt culture for 24 hrs because I’m lactose intolerant, so it is naturally tangier than it would be after the intended 4-6 hr culture, but I enjoy the tang, and if I want it sweeter I add a few drops of vanilla liquid stevia. I also love how smooth and creamy the texture is, and that I can keep reusing some from the previous batch.
Shipping costs for such a small item are horrendous
I LOVE This Yoghurt
This culture sincerely makes the creamiest and among the most flavorful yoghurt I have ever had. The flavor profile is complex despite the culture apparently containing only two strains. After 8 to 12 hours at 44° C the yoghurt is on the sweet end of the sweet-sour continuum. I prefer more sourness and will experiment with longer incubation, but the creaminess and flavor more than compensates for the lack of acidity for me.