Yogurt Starter Culture (Creamy)
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.
- 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 certificate available upon request
|Yes||No||Allergens||Description Of Components|
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.
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My husband eats a lot of yogurt, so I thought I would make some from scratch. He said it is the best yogurt he has ever eaten. It was also easy.
Great way to start the day.
I have been using the yogurt starter for several months and am extremely pleased with the ease and quality of the yogurt it produces. I eat homemade granola with homemade yogurt every morning and I not only love the taste, but I feel ridiculously proud that I made it myself.
Yogurt starter culture
I use both the creamy and sweet yogurt. So easy and delicious!
I have tried all of the "cheese lady" yogurt cultures. I have also tried different supermarket brands as my starter. This is the winner! My AirBNB guests often comment on how much they love the yogurt. My granddaughter loves the yogurt with some of my homemade granola. When thickened, this yogurt is perfect for a raita or tahini sauce. I have found that one packet ferments 7 cups of milk perfectly in the mini instantPot. I am able to make three additional batches when using two tablespoons per the same 7 cups as long as I make the next batch within 5 days.
Simple, easy and delicious
I love this creamy yogurt starter culture. I started buying this culture along with a Yogotherm to bring over to China as the electricity is 220 there and I would not be able to use anything electrical bought in the US. My Chinese "daughters" loved the yogurt with my homemade jams so much that when I moved back to the US I left it with one of them. I have tried the sweet yogurt starter culture, but do prefer the Creamy culture. When I moved to Peru, I also brought a Yogotherm and creamy yogurt culture with me, and again upon moving back to the US I gave it to someone there to use. I am moving back to China in the spring, and have already ordered all my yogurt making supplies again. I am always showing people the simplicity of this process, and I haven't met anyone yet who doesn't love my creamy yogurt. Thank you for making this process so simple and easy. I look forward to making more yogurt for others to enjoy in the near future.