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
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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Fantastic culture
This culture has made really good yogurt that everyone loves!
United StatesYogurt Culture-creamy
This was the first time using just a powdered culture rather than buying some plain yogurt and making yogurt from that. I had wanted to make Dream cheese, so was excited to see how it turned out using the culture from New England Cheesemaking. The cheese looks beautiful and can’t wait to taste it next week! I saved 6tbsp from my yogurt to make another two batches of frozen yogurt next week.
United StatesWorks well
I add a few drops of rennet to ensure a thicker yogurt, which works well for me.
United StatesBeginner Yogurt Maker
I finally mustered the courage to try making my own yogurt. I found this starter, read the reviews and decided to purchase. I’m very glad that I did. The directions on the package were very clear. The results were exactly as I had hoped. The texture is very creamy and the taste is unparalleled to store bought. I did read reviews that recommended using milk powder to thicken even more if you felt the consistency was too thin. I enjoyed the consistency the way it was but on my second batch I tried the milk powder for comparison and enjoyed it too. So really, the milk powder is for personal preference. This starter gave me the confidence to tackle this venture and now I have my eyes set on cheese making! I will definitely use this company when that day comes! I really appreciate the quality and the fast shipping.
United StatesGood Starter, Easy to Order, Received Promptly
Ordering from New England Cheesemaking Supply Company is simple. I have been using this culture for over year. Good product.