"Blessed are the cheesemakers"
~ Monty Python
From Wisconsin - America's Dairyland
Everything for the serious home & artisan cheesemaker.
ABY3 Probiotic Yogurt Culture
- Bifidobacterium species
- Streptococcus thermophilus
- Lactobacillus acidophilus
- Lactobacillus delbrueckii subsp. bulgaricus
Remove culture from the freezer just prior to use. Sanitize the top of the pouch with chlorine. Open the pouch and pour the freeze-dried granules directly into the pasteurized product using slow agitation. Agitate the mixture for 10-15 minutes to distribute the culture evenly. The recommended incubation temperature is 35-45°C
Usage rate: 1/16-1/8th tsp. (.3-.6ml) for 1-2 gal. 3.78(l) of milk. Using a dry sanitized small spoon, remove the culture and distribute onto the warmed milk to inoculate at (95-113°F) 35-45°C. Or follow the recipe here or in recipes. Do not allow the culture to come into contact with water, humidity. Fold the foil packet up to help seal it and store in two plastic Zip Lock or similar brand plastic bags in the freezer. To reculture and make more yogurt, use a ratio of 10-1 (milk to yogurt) to make additional yogurt batches.
Shipping included within the USA.
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Good as it gets; really
Posted by Woody Williams on 16th Apr 2014
I've been using this culture since July of 2012. At one batch every two weeks or so, that's a lot of yogurt under the spoon. Prior to that, I've used a lot of other cultures... A lot. This one is simple the best.
Aroma and flavor are superb, it is buttery, clean, and refreshing. Texture is firm and, if the whey is drained, makes a Greek-style yogurt that is simply unbelievably good.
If you only try one yogurt culture, make it this one.