About This Product
Making your own yogurt is simple with the ABY3 Probiotic Yogurt Culture/Recipe. Yogurt is itself a nutritional super-food, offering a variety of probiotics that help with digestion and nutrition on a daily basis. It is important to note that not all yogurts are created equal; many store bought brands contain additional ingredients such as thickeners and artificial flavors that take away from yogurt’s wholesome nature. By making your own with a probiotic yogurt starter, you know exactly what goes into the bodies of you and your loved ones, offering you the most control over taste, thickness, and consistency. In addition, the cost of producing your own yogurt is often much less than relying on grocery stores, and has a lower environmental impact from plastic containers.
Don’t settle for anything less than the best probiotic cultures for your homemade yogurt. The ABY 3 produces better results than any product found in the store. Its four separate culture strains yields a smooth and heavy bodied yogurt with a mild flavor that’s perfect alone or added to any number of recipes. With a very low post-acidification, this blend is suitable for stirred, cup set, or drinkable yogurts. This probiotic yogurt culture and recipe consists of documented probiotic strains LA-5® and BB-12 ®. Store the culture frozen in a sealed container to avoid contact with humidity, and the yogurt starter will be ready to make small or large batches. In total, the 50 dose packet can combine with 70 gallons (250 liters) of milk.
Use either our medium or large food grade nylon straining bag to strain out some of the yogurt whey which will result in a very thick Greek yogurt, high in milk solids and rich in good fat and proteins. Our medium straining bag will accommodate up to 1 gallon batches while our large straining bag will accommodate up to 7 gallons.
ABY3 probiotic culture is an excellent choice for those experienced in yogurt cultures or just starting out on their home-fermentation journey, working well with other home made yogurt supplies. Look into additional yogurt ingredients, as well as Kefir Kombucha, and tea products and recipes to infuse your diet with wholesome and nutritious homemade options.
- Lactobacillus acidophilus
- Lactobacillus delbrueckii subsp. bulgaricus
- Streptococcus thermophilus
- Bifidobacterium lactis Lactobacillus casei
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.
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 re-culture and make more yogurt, use a ratio of 10-1 (milk to yogurt) to make additional yogurt batches.