Yogurt Type I (2.5 Dose)

Yogurt Type I (2.5 Dose) (Y2)

5.00 stars, based on 2 reviews
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. BulgaricusSIZE: 2.5DBRAND: BienaYIELD:...
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Reviews 1-2 of 2

Rich and Thick

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  • Price
  • %20taste
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  • none
From: Boston
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.

Tasty Yoghurt

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From: Givat Olga Israel
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???








Reviews 1-2 of 2