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 StatesLove 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.
United StatesWe have tried many cultures but this one most consistently delivers the best flavor and consistency so now it’s the only one we use!
United StatesThis 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.
United StatesThis 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.
United StatesThis yogurt is incredibly thick and creamy, I’m glad I found it! I stir a little home made jam in and I’m good to go.
