Yogurt Starter Culture (Bulgarian)

A rich, delicious yogurt with a wonderful tangy flavor. This yogurt is an heirloom type culture and can be re-cultured, if desired.

For a Greek Style yogurt, simply drain your homemade yogurt, in two layers of Butter Muslin, for 1-2 hours.

Ingredients

• Lactose
• s.thermophilus
• l.bulgaricus
• Bifido lactis
• L. rhamnosus

Storage
Store in freezer

Yield
Your own desired yield between 1 quart and 1 gallon

Brand
Biena

Kosher Info
Kosher certificate available upon request

Allergens

Heat 1-4 quarts of milk to 185ºF, then cool to 112ºF. Pour milk into a yogurt maker or large container. Add yogurt culture and mix well. Let the milk incubate for 5-7 hours or until the yogurt has thickened to desired consistency.

For a thicker yogurt, before heating add 3 tablespoons milk powder for each quart of milk.

Note: If you don't have a yogurt maker, simply wrap your covered container in a blanket or towel to keep the milk warm while incubating.

Re-culturing: Instead of adding yogurt culture, add approximately 1 tablespoon of prepared yogurt, per quart of milk.

Re-culture every 7-10 days to keep the yogurt bacteria healthy and active.

After multiple rounds of re-culturing, your yogurt may not fully set the milk. At this point, start the process over with a fresh yogurt culture.