A creamier, richer and sweeter yogurt.
Lactose, Dry milk powder, (ST) Streptococcus thermophilus, (LB) Lactobacillus delbrueckii subsp. bulgaricus, (LA) Lactobacillus acidophilus, (LBL) Lactobacillus lactis, Bifidobacterium lactis, autolyzed yeast.
Each packet will set up to 2 quarts of milk.
Heat 1qt. milk to 185F and cool to 112F. Pour into a thermos-like container (or Yogotherm). Add 1 packet starter culture, let rehydrate 2 minutes then stir. Cover and let set at 110-112F 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.