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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Much better smoother consistency and combo of tart/sweet flavor than when I cultured with store bought yogurt
I make yogurt 2-3 times weekly and this product has excellent results every time
Excellent Yogurt Culture
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.
Easy to make Yogurt
Keeps well in the freezer and makes it so easy to make yogurt when we want it.
Pros and cons
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.