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
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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.
DISCOUNTS: If you really love these you can buy 12 or more packerts and you will receive our price break of $3.00 for each packet.
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!!!!
Q. I love making yogurt and it tastes great! How long does the yogurt last in the refrigerator? Would it be possible to make half the amount? How much culture should I use for a half batch?
A. You can use half of the culture packet for 1qt. of milk. The yogurt should last about 10-14 days in the fridge.