- Bifidobacterium species
- Streptococcus thermophilus
- Lactobacillus acidophilus
- Lactobacillus delbrueckii subsp. bulgaricus
Directions for Use:
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. International add: $2.00 at checkout.
The best yogurt ever
Posted by Barb on 1st Dec 2014
I have a milk cow and when she is milking I have a lot of milk to spare. some of my friends as leery about raw milk so I make yogurt for them, (because the milk gets pasteurized during the process). this culture has never failed me and makes a flavorful, not-too-tart, creamy yogurt.
Best yogurt culture
Posted by Sondra on 24th Sep 2014
This yogurt culture makes a creamy, wonderful product that my customers love. Everyone says it is the best yogurt they have ever tasted. I make both regular and Greek yogurt (using the draining bags available here). When I ask my customers if they would like flavorings added to the yogurt, they tell it is so good that it doesn't need it, leave it like it is.
Posted by Jackie on 8th Aug 2014
Product delivered very quickly and even had ziploc provided to store the remaining product once opened, very smart!
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.