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 250 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
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Amazingly to make yogurt!
Excellent experience with easy to use yogurt culture. Yogurt came out perfect. Will use this again for sure.
This culture makes fine yogurt, but be aware that it is quite tart. If this isn't what you like, try either the sweet or creamy cultures. Also, you have to measure it (that is, it doesn't come in pre-measured packets).
I've tried all the yogurt starters sold by New England Cheese Making Supply and this is the best so far. I had been using the creamy starter and inoculating each new batch with some of the last batch. The flavor eventually was too sharp so I decided to give this culture a try. I haven't tried inoculating with a starter from the last batch since it takes so little of the package for a half gallon of milk. I make it in the instant pot and have to let it culture for 12 hours. The creamy would culture in less time (6 to 8 hours). Nevertheless, this has better taste and comes out smooth each time. I drain the yogurt to make Greek style. I'll update after I try culturing with the last batch.
This set up more quickly than others I have used, drained well and makes for a nice thick Greek style yogurt.