Bulgarian Yogurt Culture
A delicious, rich, creamy and tangy yogurt which may be recultured.
CULTURE INCLUDES: Contains live cultures s.thermophilus, l.bulgaricus, skim milk and/or lactose, lactic cultures, ascorbic acid.
YIELD: Each packet will set as little as 1 quart to as much as 1 gallon of milk. We usually do 2 quarts and it comes out great!!!
DIRECTIONS: Heat 1-2qts milk to 180ºF and cool to 105-115ºF. Pour into a thermo-like container (or Yogotherm). Add packet and mix well. Let incubate 5-7 hours or until thickened to desired consistency. For a thicker yogurt, before heating add 3 tablespoons milk powder for each quart of milk. To re-culture, save 2-3 tablespoons prepared yogurt to culture your next batch. When this no longer works to culture the milk, prepare a fresh batch with a new packet of yogurt.
STORAGE: Keep packages in the freezer, they will last up to 2 years.
Includes one packet.
A new (and yet decidedly old) approach to cheesemaking: natural, intuitive, and not dependent on freeze-dried cultures or expensive equipment.$ 34.95