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 food grade nylon bag.

 

ABY-3(thick set): Thermophilic lactic acid culture. Contains the documented probiotic strains BB-12 ® and LA-5®. 50 dose packet can be used with 70 gal. (250 liters) milk.

The culture will produce yogurt or fermented milk with high body, very mild flavor and very low post-acidification. Suitable for cup set, stirred and drinking yogurt.
Very mild flavor, smooth and heavy body. No post acidification. This is a great blend, use an appropiate amount to make one gallon or less.

Industry:
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
(95-113°F).

Hobbyist:
Prior to removing a small amount of the culture 1/4-1/2 tsp**(1.2-2.4ml) for 1-2 liters of milk, it is important to shake the culture in the bag so the various lactic strains are well mixed.
Then, 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.