YoMix 2651 Probiotic Yogurt Culture/Recipe

$24.97
Yogurt culture used to make mild flavored, smooth and heavy bodied yogurts. Store in freezer.

About This Product

Make your own yogurt at home using Yo-Mix 2651 culture. This special yogurt culture contains an extra bacteria strain, Bifidobacterium lactis Lactobacillus casei, which adds to its high quality probiotic quality. This culture produces a wonderful yogurt product. Can be used with nut milks. Available in two smaller size for hobbyist use and a 750 dcu bottle for commercial use.
 
Available in two sizes that are used with 50 or 100 gallons of milk or a 750 dcu bottle for commercial use.
Size 1: small*: Can be used with 50 gal milk. 
Size 2: larger*: Can be used with 100 gal milk.
*Gram weight may vary from batch to batch.
 
Usage rate:
Industry:10-20 DCU for 26.5 (100 liters) of milk. 
Hobbyist: 1/16 tsp for 1 gallon milk, 1/8 tsp for 2 gallons milk, 1/4 tsp for 5 gallons of milk. 

Contains:
  • Streptococcus thermophilus
  • Lactobacillus delbrueckii subsp. bulgaricus 
  • Lactobacillus acidophilus
  • 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 real Greek Yogurt, strain the yogurt through a fine mesh food grade nylon bag. Recommended incubation temperature: 35 - 45°C (95-113°F). 

Spec Sheet    Kosher Cert

 
Try our premium vanilla beans for added flavor in your yogurt.

Vanilla Beans
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.
 
Shipping included within the USA.  International shipping available. 

 

 

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