YOGURT CULTURE, TYPE I - FOR CLASSIC AND GREEK STYLE.
Each sachet has been designed to inoculate 66 US Gallons (250 liters) for the production of a single batch of classic yogurt, Greek yogurt, fermented milk or frozen yogurt.
The culture should be added to milk and incubated at the correct temperature to produce delicious yogurt.
Handling: Allow powder to come to room temperature prior to use. Add directly to the milk, without any preliminary activation. Mix thoroughly to distribute culture evenly. Works well with cows, goats, buffalo or sheep milk.
This freeze-dried culture contains 2 carefully selected bacteria (Streptococcus Thermophilus and Lactobacillus delbrueckii, subsp. bulgaricus), to ensure consistent results when yogurt making.
Culture characteristics: Optimum operating temperature: 99 - 113ºF (37 to 45ºC).
Store unopened sachets in the fridge at between 39 - 45ºF (4 - 7ºC): storage life 12 months or frozen at -4ºF (-20ºC): storage life 18 months.
Certification: Non-GMO, BSE/TSE free, Food grade, Halal, Kosher.