ABY-3 Probiotic Yogurt Culture
2 SIZES AVAIALBLE:
- 20 Batch Packet (makes 20 each 1/2 gallon batches)
- 50D Packet for up to 100 gallons of milk
Making your own yogurt is simple with the ABY3 Probiotic Yogurt Culture/Recipe.
ABY 3 produces better results than any product found in the store.
With four separate culture strains, ABY-3 yields a smooth and heavy bodied yogurt with a mild flavor.
ABY3 probiotic culture is an excellent choice for those experienced in yogurt cultures or just starting out making Yogurt at home.
- ABY-3 Contains:
- Lactobacillus acidophilus
- Lactobacillus delbrueckii subsp. bulgaricus
- Streptococcus thermophilus
- Bifidobacterium lactis Lactobacillus casei
Make Yogurt easily with our DELUXE YOGOTHERM YOGURT MAKING KIT ; You can also use your Insta-Pot to make yogurt!
Home Yogurt Makers: this packet will make approximately 100 one gallon batches of yogurt.
Usage rate: 1/16 teaspoon for 1/2 gallon of milk, or 1/8 tsp for 1-2 gal. 3.78(l) of milk.
Heat the milk to 180F and let stay at that temp for about 5-10 minutes. Allow to cool to 105-108F (you can expedite cooling with an ice bath)
Using a dry sanitized small spoon, remove the culture and distribute onto the warmed milk to inoculate at 105F - 108F.
Let the culture dissolve for a couple of minutes, then gently stir in to the warm milk. Allow milk to incubate at approx 105F for 8 hours.
(You can go longer if you want a more tart yogurt).
Pour gently into a colander lined with cheesecloth, or better yet, a Nylon Draining Bag.
Set the colander into a larger bowl so whey drains into the larger bowl; cover with plastic wrap and allow to drain for about 8-10 hours in your refrigerator.
Longer draining = thicker yogurt. Remove from refrigerator and spoon into a storage vessel such as a glass jar. Eat and enjoy!
Store Yogurt in refrigerator.
Store unused ABY-3 Culture inside a zip lock bag in your freezer; away from moisture.
OPTIONAL Items to include:
Use our food grade nylon straining bags to strain out some of the yogurt whey which will result in a thicker yogurt. Easy to use and clean- reusable
and much easier to use with Yogurt Making than cheese cloth.
Our Small/Nut Bag size draining bag will accommodate up to 1/2 -1 gallon batches while our Larger Light Duty bag will accommodate up to 7 gallons.
These beans are much longer than what you usually find and they are thick and plump.
Remove culture from the freezer just prior to use.
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