Yogurt Starter Culture (Sweet)
A sweet and 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 delbrueckii subsp. bulgaricus
- Lactobacillus delbrueckii subsp. lactis
- Lactobacillus acidophilus
- Bifidobacterium 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.
- Q & A
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Great yogurt culture
Love this yogurt culture!
Great starter for goats milk
It works very well all the time, I do have problems with the 2 quart sized maker, it doesn't thicken well and won't filter into Greek at all, maybe I need two packets. It works great with the small one each jar filters into Greek very nicely and I can leave it the max time for thicker yogurt. It doesn't need as much sweetener, I'm not crazy about sour. I won't use any other culture.
The shipping was fast and the yogurt I made using whole raw cows milk came out delicious. Will continue buying all my cheese making supplies through them!
Perfect yogurt using the Instant Pot
I make yogurt in the Instant Pot using a gallon of whole milk plus a pint of cream. I add two packets of sweet yogurt starter after the milk cools. When it’s finished, I strain it for a few hours. Comes out perfect, smooth and delicious. Sometimes I like to make yogurt cheese too. It’s soooo good!! (My hennies get the whey mixed with rolled oats for a special treat )
Super easy, and the yogurt far outshines store bought yogurt!
This is by far and away my favorite yogurt culture- it's really easy and always produces a nice, flavorful yogurt that is a lot better than the store bought stuff.