A delicious, creamy yogurt that is simple to make and wonderful to eat. Works very well with store-bought or goats milk.
Lactose, milk, streptococcus thermophilus, lactobacillus delbrueckii subsp. bulgaricus, autolyzed yeast.
Each packet will set up to 2 quarts of milk.
Heat 1-2qts. milk to 180F and cool to 116F. Pour into a thermos-like container (or Yogotherm). Add 1 packet starter culture and mix well. Cover and let set at 116F 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.
Keep packages in the freezer, they will last up to 2 years.