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
- Related Recipes
I love this starter! It has a tart, tangy taste which I prefer. Cultured for 10 hrs. It's not super thick like the creamy starter. I actually prefer it a bit liquidy. It's still creamy enough. Very nice!
I love thick, slightly tangy yogourt! - if you do too this yogourt culture is for you. Sooo simple to use, great taste, nice and think keeps very well! Simply delicious. Really like the fact that one can use any sort of milk and get great yogourt! The Bread Box bakes with yogourt and we are so happy to be using our own made with local milk!
Best yogurt ever!
We have now made two batches of this terrific yogurt in our instant pot and it is an instant success! Thick and creamy!
Makes a wonderful thick sour yoghurt, very refreshing! What I would like to know is the amount to use for each liter of milk. you stated that 1 TBS makes a liter of yoghurt but that is for using the prepared yoghurt to make the next batch. How much of the pwder should I use???
Rich and Thick
Have been making a gallon of yogurt weekly using a fresh packet of the Bulgarian culture (Y1) for each batch (my recultured yogurt never turns out as well). When it came time to reorder I saw this and thought it would be fun to try and perhaps more economical. I followed my regular recipe using the recommended 1/4 teaspoon per gallon and to my, albeit not refined, taste the result was indistinguishable from the Y1. Have stored the rest of the culture (a tablespoon or two) in a small jar in the freezer. I have dipped into it once to make an equally delicious second batch and, recalling my college chemistry, lab let the mason jar warm up before opening so no moisture condenses inside. Not sure how the culture will hold up to repeated freezing and thawing but am keeping my fingers crossed that I'll get a couple of more batches.