$13.95
$13.95
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    Biena (Abiasa) Yogurt Type 1 culture.

    For the production of classic yogurt, Greek yogurt, fermented milks and frozen yogurt.

    CULTURE CONTAINS: Streptococcus thermophilus, lactobacillus delbrueckii subsp. Bulgaricus

    YIELD: Package is 2.5D and contains enough culture to process 250 gallons of milk.

    USAGE: Approx. 1/16th tsp per 1 quart milk. This is a guideline. You may need to adjust this amount based on your milk and preferred tastes.

    DIRECTIONS: Heat milk to 185F and hold for about 15-20 minutes. Cool milk to 110-112F. Sprinkle culture on top of milk and stir in thoroughly. Cover and allow to set at 110-112F for approximately 8-12 hours, or until desired consistency is reached.

    STORAGE: Store in the freezer.

    NOTE: This product has Kosher and Halal certificates.

    CLICK HERE to view a copy of the kosher certification of this product.

    Yes

    No

    Allergens

    Description of Components


    X Peanuts
    X Tree Nuts
    X Sesame
    X

    Milk
    X Eggs
    X Fish
    X Crustaceans
    X Shellfish
    X Soy
    X Wheat
    X Triticale
    X Mustard
    X Sulfites
    Based on 2 Reviews
    Rating:

    Pros:
    Cons:
    From: Givat Olga Israel

    Tasty Yoghurt

    Makes a wonderful thick sour yoghurt, very refreshing!



    What I would like to know is the amount to use for each liter of milk. you stated that 1 TBS makes a liter of yoghurt but that is for using the prepared yoghurt to make the next batch. How much of the pwder should I use???








    Rating:

    Pros:
    • Price
    • %20taste
    Cons:
    • none
    From: Boston

    Rich and Thick

    Have been making a gallon of yogurt weekly using a fresh packet of the Bulgarian culture (Y1) for each batch (my recultured yogurt never turns out as well). When it came time to reorder I saw this and thought it would be fun to try and perhaps more economical. I followed my regular recipe using the recommended 1/4 teaspoon per gallon and to my, albeit not refined, taste the result was indistinguishable from the Y1. Have stored the rest of the culture (a tablespoon or two) in a small jar in the freezer. I have dipped into it once to make an equally delicious second batch and, recalling my college chemistry, lab let the mason jar warm up before opening so no moisture condenses inside. Not sure how the culture will hold up to repeated freezing and thawing but am keeping my fingers crossed that I'll get a couple of more batches.