Yogurt Type I Starter Culture $13.95
Description
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.
Details
Ingredients
- Streptococcus thermophilus
- lactobacillus delbrueckii subsp. bulgaricus
Storage
Store in the freezer
Yield
Approximately 62 gallons
Dose
2.5
Brand
Biena
Kosher Info
Kosher certificate available upon request
Allergens
| Yes | No | Allergens | Description Of Components |
|---|---|---|---|
| X | Peanuts | ||
| X | Tree Nuts | ||
| X | Sesame | ||
| X | Milk | ||
| X | Eggs | ||
| X | Fish | ||
| X | Crustaceans | ||
| X | Shellfish | ||
| X | Soy | ||
| X | Wheat | ||
| X | Triticale | ||
| X | Mustard | ||
| X | Sulfites |
Directions
- 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
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United StatesSuper easy - and GREAT!
I purchased this to use with my 7-cup Eurocuisine yogurt maker. It was super easy and yogurt comes out every time! ( I did not measure starter because I did not have measuring spoon that small. Since it came in small clumps, I just add a clump to each batch. Works great!). I’ve made peach, strawberry, and our favorite - Mexican vanilla with a dash of cinnamon). Give it a try!!!
United StatesBuckets o' yogurt, here we come
I milk two Nigerian Dwarf goats, and make great yogurt with this stuff. I get a gallon of milk a day, so I get the biggest packet possible. Using slightly more culture makes thicker yogurt.
United StatesExcellent Culture
I've tried all the cultures available here, and this one is my favorite. I incubate for 12 hours, so it gets good and tart. However, there still is a bit of residual sweetness and a lot of creamy flavor (I use whole milk). The texture also is very creamy and much like mascarpone. A few ounces makes for part of a lovely breakfast, and a spoonful makes for a nice snack. One bonus of this culture is the cost. The cost per batch is essentially negligible. The other bonus is the flexibility and ease of use. I tend to make 1/2 gallon batches. Since I have a 1/8 tsp measure, that makes it a snap (and that amount is perfect for what I want in my yogurt). At the same time, I like the flexibility to make larger or smaller batches just by measuring out more or less culture. The package just lives in the freezer.
United StatesGood yogurt every time
I have been using this culture for several years now, making yogurt with the milk from my goats. It consistently yields a smooth, creamy yogurt; tartness depends on how long I process it.
United StatesThe good stuff
Using this culture is breeze! Creates fantastic products!