Greek Yogurt Starter Culture
A tangy, thick, and creamy yogurt that can easily be recultured. Strain the whey to get the extra-thick Greek yogurt you find in the store. For an extra indulgent treat, make with 1 part cream and 3 parts whole milk.
CULTURE INCLUDES: Organic milk, live active bacteria (L. Bulgaricus, S. Thermophilus)
YIELD: Each packet will activate 1 quart of milk.
DIRECTIONS: Heat 1 qt 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, strain out the whey. 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 and use by date on box.
Includes two packets (please note the packaging has recently changed and will look differently than that in the photo.)
A new (and yet decidedly old) approach to cheesemaking: natural, intuitive, and not dependent on freeze-dried cultures or expensive equipment.$ 34.95