Yogurt Starter Culture (Sweet) – 5pk

Description

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.

Ingredients

Streptococcus thermophilus
Lactobacillus delbrueckii subsp. bulgaricus
Lactobacillus delbrueckii subsp. lactis
Lactobacillus acidophilus
Bifidobacterium lactis
Lactose
Storage
Store in freezer

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.