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 StatesRich with nice mild taste. Creamy even when made from 1% or 2% milk. Will keep buying.
United StatesMy very first try with this starter, it did not fail and made a luscious, creamy Yogurt with a nice flavor. We make yogurt every week at our home, and prefer thicker yogurt and Middle Eastern Labneh. Straining in butter muslin for 2 hours made a nice, creamy Greek style yogurt with very nice flavor. This starter also makes a very nice Labneh: 6 to 8 hours' straining time and you have a thick, creamy Labneh with wonderful flavor. Love this starter!
United StatesI make yogurt every week and give half to my neighbor. She reciprocates with something she made. She is Lebanese and says it is the best yogurt of her life. And we are keeping around 200 plastic containers every year out of circulation.
United StatesI used the starter with my fresh goat milk in an instant pot and it worked perfectly! I love the texture that this starter provides and like to purée fruit and add along with honey for an excellent drinkable yogurt or strain for thicker yogurt.
United StatesYogurt Starter Culture Creamy must be fail proof! Had trouble keeping temp up off heat - shouldn't have worried - came out great.