Yogurt Type I Starter Culture
Biena (Abiasa) Yogurt Type 1 Culture can be used in the production of classic yogurt, Greek yogurt, fermented milks and frozen yogurt.
Add approximately 1/16 tsp of yogurt culture to 1 quart of milk. You may need to adjust this amount of culture based on your milk and desired flavor.
- Streptococcus thermophilus
- lactobacillus delbrueckii subsp. bulgaricus
Store in the freezer
Approximately 62 gallons
Kosher certificate available upon request
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- Heat milk to 185F and hold for about 15-20 minutes
- Cool milk to 110-112F
- Sprinkle culture on top of milk and stir in thoroughly
- Cover and let set at 110-112F for approximately 8-12 hours or until desired consistency is reached
- Q & A
- Related Recipes
- customer service
- goat milk
We made the yogurt according to the recommended recipe and quantities. Things went well. We found the yogurt a little too sower for out taste, so we will adjust the ratios and experiment.
Excellent product. Great service and support. The company is responsive to all inquiries in a professional and friendly manner.
This culture always produces quality yogurt regardless of whether I use cow or goat milk. The goat milk yogurt is a little less firm, but I’ve had better, more consistent results using this culture than with some others I’ve tried.
Amazingly good to make yogurt!
Excellent experience with easy to use yogurt culture. Yogurt came out perfect. Will use this again for sure.