A creamier, richer and sweeter yogurt.

CULTURE INCLUDES: Lactobacillus acidophilus, Bifidobacterium species, Steptococcus thermophilus, Lactobacillus delbrueckii subsp, non-fat dry milk, lactose, malto dextrin and autolyzed yeast

YIELD: Each packet will set up to 2 quarts of milk.

DIRECTIONS: Heat 1qt. milk to 185ºF and cool to 112ºF. Pour into a thermos-like  container (or Yogotherm). Add 1 packet starter culture, let rehydrate 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.

STORAGE: Keep packages in the freezer, they will last up to 2 years.

DISCOUNTS: If you really love these you can buy 12 or more 5-packs and you will receive our price break of $3.00 for each 5-pack.

NOTE: Yogurt is very simple to make using our Yogotherm (E69)
If you are interested in a Greek Style yogurt simply take your finished product and drain it for 2 hours in 2 layers of our Butter Muslin cloth. (You can use the clear whey on top for soup stocks or in baking.)

FREQUENTLY ASKED QUESTIONS AND GENERAL INFORMATION

Q. I'm new but having fun. I want to add fruit to my yogurt but don't know best time, fresh, frozen or canned, please help.

A. You can be quite creative in adding things to your yogurt. When adding the sources mentioned in the above question, as well as honey or other flavorings, it is best to add it to the bottom of the yogurt container before carefully pouring in the heated, cultured milk. One of my favorite yogurts in France is a jar of yogurt and a preserve of apricots, raspberries or strawberries laid on top after the yogurt has ripened and cooled. The swiss style of yogurt has the fruit pureed and blended into the ripened yogurt, that is why it is so creamy. Your only limit is your imagination when adding things to your yogurt!!!!