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
|Yes||No||Allergens||Description Of Components|
- 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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This is my favorite yogurt culture since it has a nice tangy flavor, and also is the most cost-efficient of the starter cultures. I make a gallon of yogurt about every 2 weeks (using 1/4 tsp. of starter culture) and I have gotten consistently good results from this culture.
Keeps well in the freezer and makes it so easy to make yogurt when we want it.
Product: Yogurt Type I Starter Culture | Yo-cult Pros + Less waste and lower cost. Up until now I've been buying a small cup of yogurt as a starter every week, which adds up trash-wise and cost-wise. + It's easier to use then the cup o' commercially prepared yogurt too. + The final product's consistency is perfect every time, even if I mess up the temperature during heating/cooling. Cons - The outcome is more tart that I like. This is where the commercial yogurts, especially, the Greek-style products have an advantage.
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.