A creamier, richer and sweeter yogurt.
CULTURE INCLUDES: Lactose, Dry milk powder, (ST) Streptococcus thermophilus, (LB) Lactobacillus delbrueckii subsp. bulgaricus, (LA) Lactobacillus acidophilus, (LBL) Lactobacillus lactis, Bifidobacterium lactis, autolyzed yeast.
YIELD: Each packet will set up to 2 quarts of milk.
DIRECTIONS: Heat 1qt. milk to 185ºF and cool to 118ºF. Pour into a thermos-like container or Yogotherm. Add 1 packet starter culture, let re-hydrate 2 minutes then stir. Cover and let set at 110-112ºF for 6-12 hours or until thickened to desired consistency. For a thicker product, add 1/4 cup of dry milk powder prior to adding your culture. (You can do 2 Quarts of Milk in the Yogotherm if you would like more yogurt)
STORAGE: Keep packages in the freezer, they will last up to 2 years.