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.
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- Related Recipes
- yogurt culture
Fresh Goat Milk Yogurt
This culture turns fresh goat milk into delicious yogurt!
This is my Fave!
I've tried several of the yogurt cultures, but the Sweet is my absolute favorite. Even with goat milk, it sets up fairly thick. It's super creamy and has just a little tang to it. I can even eat the yogurt made from it without adding sweetener. Good stuff!
I made lots of starter culture and it was so easy. It's a great tangy flavor.
Consistent results & great taste!
I’ve never had an issue with this (or any other) culture from New England Cheese Supply. Consistent results, great taste-what more could a cheese/yoghurt maker ask?!!
Great Yogurt and Great Help
I got this sweet yogurt culture, and got down to business, but my first batch was runny! The only 'yogurt' was a layer along the bottom of the bowl. Very frustrating. I contacted these guys via FB, and we talked through what I'd done, what might have gone wrong, and how I might fix it the next time around. My second try cultured wonderfully! I'm currently working on a second batch from the yogurt made in that 2nd bath that worked so well. We've eaten it straight, with a bit of sugar, used it in muffins, pancakes and smoothies! The yogurt is wonderfully balanced, not too tart but just tart enough. And the help I got has committed me to coming back to this company... New England Cheese Making Supply Co. Thank you for the help and the yummy yogurt. :D