"Blessed are the cheesemakers"
~ Monty Python
From Wisconsin - America's Dairyland
Everything for the serious home & artisan cheesemaker.
Product Comparison: ABY3 Probiotic Yogurt Culture VS Yogurt Cultures f...
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|Product||ABY3 Probiotic Yogurt Culture||Yogurt Cultures for Large Batch Production & Small||Acidophilus-Yogourmet Yogurt-Dry Culture||Bulgarian Yogourt-Dry Yogurt Culture/Blue Packet|
|Summary||Heat your milk to 180-185f (82-85c), then cool to inoculation temperature. Usually your yogurt will taste nominal in 4-8 hours. To make Greek Yogurt, strain the yogurt through a fine mesh fo...||Two yogurt strains to make the yogurt of your choice. Though they differ a bit in the lactic strains, adjusting temperature and ripening time can also affect flavor and texture. Heat the milk to...||This culture makes a sweet, lower acid yogurt. Each 5 gram packet will make 1 liter of mother culture which can be recultured to make more yogurt. Easy instructions on packet. This culture can be...||Smooth and rich consistency with tangy overtones. This packet will make 2 liters of mother culture which can be recultured to make more yogurt. Easy instructions on packet. This culture can ...|