ABY3 Probiotic Yogurt Culture/Recipe

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

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
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 appropriate amount to make one gallon or less. 
Three A-1 Grade Premium Madagascar Bourbon Vanilla Beans value $28.00. Only $19.00 when purchasing our Yogurt Culture. Scrape the tiny seeds from one Vanilla Bean to add delicious flavor to your yogurt. These beans are much longer than what you usually find and they are thick and plump. Only the best for our customers who take pride in using the highest quality ingredients.

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
Hobbyist:this packet will make approximately 150-200 one gallon batches of yogurt, costing approximately $.22-$.25 per one gallon batch.
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.   
Shipping included within the USA.  International shipping available.

What Our Customers Say

  • 5
    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.

  • 5
    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.

  • 5
    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.

  • 4
    Speedy delivery

    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!

  • 5
    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.