Yogurt Type I Starter Culture $15.95
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
|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
- Q & A
- Related Recipes
Super 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!!!
Buckets 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.
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.
Good 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.
The good stuff
Using this culture is breeze! Creates fantastic products!