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
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.
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Love the results that we get with our creamy yogurt culture. Our kids are always highly disappointed when the supply is low or in the process of production. Can’t remember last time we bought yogurt from the store.
This is my favorite culture to use for homemade yogurt. I am lactose intolerant, so I let it culture for longer than the recommended 6-8 hrs. I go closer to 10-14 and it has a great tangy flavor with a creamy texture. I don’t recommend going all the way to 24hrs like I used to in an attempt to eliminate all lactose. It builds up too much acid and starts to form curds and head in the direction of a cottage cheese situation. But if you follow the directions, it is very easy and sets beautifully creamy. I like to hold it at 180F for 20 min before cooling to 112F in order to maximize thickness.
This made fantastic yogurt, I kept the milk at 43.5 C for 6 hours and the yogurt was very thick and had a good tartness.