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Creamy Yogurt Starter Culture

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

Regular price $6.95
Regular price $6.95
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4.93 134 reviews


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.



  • Lactose
  • 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 Info
Kosher certificate available upon request


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


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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Kevin K.
United States

Best Yogurt Ever

I have used this culture weekly for 12 over years to make the best yogurt ever for the family. Perfect every time using my original yogatherm. The key is to use the process that works for you. You can use the temperatures on the bag or use your own temps within limits. i have settled on 190 deg F on the way up and 120 deg cool. The key is to stick with the process you design to repeat the final product every time. I also add half a cup of powdered milk to thicken the final product and 7 hours to set. Tweek your own yogurt and add fruit when serving. This is a great way to get into cheese making processes. It hooks you. You will crave your own best yogurt.

Peter P.
United States United States

Best quality Creamy Yogurt Starter...

New England Cheese Making provides excellent top quality products at fair prices... whether you're making yogurt or cheese. We've NEVER had an issue with these products!

Nancy R.
United States United States

Love the yogurt starter

Since using this starter to make yogurt, I haven’t purchased any yogurt at the grocery store. Even my Standard Poodle, Lily, won’t eat any store bought, only home made!

Ann L.
United States United States

Creamy Yogurt

This culture produced a creamy yogurt that's way better than what you could get in stores. I did add some milk powder and the results were thick, creamy yogurt right at your finger tips! I recommend this for everyone to try.

Cynthia K.
United States United States


I love the creamy texture of the yogurt. It tastes amazing.