Yogurt Yo-Dolce Starter Culture
Description
Biena (Abiasa) Yogurt Yo Dolce Culture can be used in the production of classic yogurt, Greek yogurt, fermented milks and frozen yogurt. Semi-firm texture and a mild, sweeter profile.
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.
Details
Ingredients
- Streptococcus thermophilus
- lactobacillus delbrueckii subsp. bulgaricus
Storage
Store in the freezer
Yield
Approximately 62 gallons
Dose
4
Brand
Biena
Kosher Info
Kosher certificate available upon request
Allergens
| Yes | No | Allergens | Description Of Components |
|---|---|---|---|
| X | Peanuts | ||
| X | Tree Nuts | ||
| X | Sesame | ||
| X | Milk | ||
| X | Eggs | ||
| X | Fish | ||
| X | Crustaceans | ||
| X | Shellfish | ||
| X | Soy | ||
| X | Wheat | ||
| X | Triticale | ||
| X | Mustard | ||
| X | Sulfites |
Directions
- 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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Description
Biena (Abiasa) Yogurt Yo Dolce Culture can be used in the production of classic yogurt, Greek yogurt, fermented milks and frozen yogurt. Semi-firm texture and a mild, sweeter profile.
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.
Details
Ingredients
- Streptococcus thermophilus
- lactobacillus delbrueckii subsp. bulgaricus
Storage
Store in the freezer
Yield
Approximately 62 gallons
Dose
4
Brand
Biena
Kosher Info
Kosher certificate available upon request
Allergens
| Yes | No | Allergens | Description Of Components |
|---|---|---|---|
| X | Peanuts | ||
| X | Tree Nuts | ||
| X | Sesame | ||
| X | Milk | ||
| X | Eggs | ||
| X | Fish | ||
| X | Crustaceans | ||
| X | Shellfish | ||
| X | Soy | ||
| X | Wheat | ||
| X | Triticale | ||
| X | Mustard | ||
| X | Sulfites |
Directions
- 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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