Yogurt Starter Culture (Creamy)
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 StatesReal yogurt
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.
United StatesDelicious 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.
CanadaShipping
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.
Great Yogurt Culture
I've made two batches of yogurt with these tiny packages and it comes out great and creamy. It has a nice bright taste.
