CULTURE INCLUDES: Lactose, Streptococcus Thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus delbrueckii subsp. lactis
YIELD: Each packet will set up to 2 quarts of milk.
DIRECTIONS: Heat 1-2qts. milk to 180ºF and cool to 112ºF. Pour into a thermos-like container (or Yogotherm). Add 1 packet starter culture and mix well. Cover and let set at 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.
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.)
A New England Cheese Making Product