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Yogurt Culture for Yogurt Making

Availability: In stock

$3.49
(Our yogurt culture contains both lactobacillus bulgaricus and streptococcus thermophilus, making incredibly reliable yogurt every time and creating the perfect gel structure- producing the rich, creamy consistency every yogurt maker strives for.)
  • Buy 2 for $3.29 each and save 6%
  • Buy 4 for $2.99 each and save 15%
  • Buy 8 for $2.79 each and save 21%
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  • Baisc Yogurt Culture

  • Produces UP TO 33 BATCHES from just ONE SACHET!!!
  • Our yogurt culture brand produces a yogurt starter- MASSIVELY INCREASING YOUR YOGURT YIELDS!!!
  • Superior consistency and viscosity thanks to NOT being a mono-culture product.

(Our yogurt culture contains both lactobacillus bulgaricus and streptococcus thermophilus, making incredibly reliable yogurt every time and creating the perfect gel structure- producing the rich, creamy consistency every yogurt maker strives for.)

This freeze-dried starter culture is of excellent and consistent quality and with care should provide delicious yogurt, time after time. It is not a monoculture, but a carefully balanced blend of lactobacillus bulgaricus and streptococcus thermophilus, which has been developed to ensure optimum results.

The culture is supplied as a freeze-dried sachet which is simply stirred into 1 liter (2.1 US pints) of fresh milk and then incubated by keeping at 42-44°C (108°F-111°F) for 6-8 hours to produce the starter solution. This starter solution, when produced as above, should be stored in a suitable container and kept tightly covered in the refrigerator. Once prepared, the solution should not be frozen but simply kept refrigerated at all times - note that this is different to our cheese starter cultures, where the prepared starter solution is not affected by freezing.

The unopened yogurt starter sachets may be stored in the freezer and this will also extend their shelf life indefinitely.

For the actual yogurt production, the best method is to use pasteurized or sterilized milk, or if using raw milk then heat first to 95°C (200°F) to kill off any unwanted bacteria and then cool. With the milk at 42-44°C (108°F-111°F) add about 3% of the starter solution - i.e. 1 fl oz (or 2 tablespoonfuls) per liter (2.1 US pints), stir and incubate at this temperature for 6-8 hours to produce thick creamy yogurt. After incubation, stir in whatever fruit or flavorings are desired and pour into suitable containers and refrigerate.

The 1 liter (2.1 US pints) of solution produced from each sachet is enough for the production of over 30 batches of yogurt - how's that for economy? Full instructions are provided with every sachet.

Click here for yogurt recipes!

Click here for information on how to prepare your yogurt culture solution.

 

 

Customer Reviews
My favorite mother culture Review by Karen
The yogurt is wonderful. It is very smooth and tastes very good. It is very inexpensive to use for reculturing additional yogurt. (Posted on 11/9/2012)
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