Loading... Please wait...
  • ABY-3 Probiotic Yogurt Culture
  • Vanilla Beans

ABY3 Probiotic Yogurt Culture/Recipe

$40.00 $32.97
(You save $7.03)
Quantity:

Product Description

Make your own yogurt at home using this ABY-3 culture. Helps to create a mild flavor, smooth and heavy bodied yogurt. Great for both large and small quantities of yogurt. Store in freezer inside a sealed bag to avoid contact with moisture and humidity.
 
Use your Instant Pot to make yogurt. Click here for the instructions and helpful information.
 
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. This is a great blend, use an appropiate amount to make one gallon or less.

  • Bifidobacterium species
  • Streptococcus thermophilus
  • Lactobacillus acidophilus
  • Lactobacillus delbrueckii subsp. bulgaricus
 
Three A-1 Grade Premium Madagascar Bourbon Vanilla Beans value $17.00. Only $13.00 when purchasing ABY-3 Yogurt Culture. Scrape the tiny seeds from one Vanilla Bean to add delicious flavor to your yogurt. 
 

Directions for Use:

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: 
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.
 

Other Details

Short Description:
ABY-3 yogurt culture used to make mild flavored, smooth and heavy bodied yogurts. Store in freezer.

Product Reviews

Write Review

Showing reviews 1-5 of 8 | Next

  1. Exceptional

    Posted by William (Woody) Williams on 16th Nov 2017

    This has been our "go to" yogurt culture for many years now. It produces lovely, sweet and tangy, thick yogurt with superior probiotic properties reliably; every time.

  2. Wow...!

    Posted by Alana from MI on 19th Jun 2017

    I would give this yogurt starter 6 stars if I could. I've used many different starters over the years, but this one is the best. The yogurt's flavor is awesome; and it makes a thicker yogurt that sets up well even with raw milk that isn't raised above 115 degrees before the addition of the culture. This is important to me, because we want a raw-milk yogurt; and this is the best starter we've ever used. Thanks for making it available!

  3. A great culture

    Posted by Errol on 24th Mar 2017

    I have now made a couple of batches of yogurt with this culture. It makes some of the best yogurt I have ever tasted. It is creamy and smooth and fairly thick without going through the process of draining it. Well worth trying it.

  4. Good product

    Posted by Vera on 5th Jan 2017

    I have used this culture before, and is the only one I use. It keeps well in the freezer, and I am still using a batch which is a couple of years old.

  5. 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.

Showing reviews 1-5 of 8 | Next

Find Similar Products by Category