Details
This culture has a traditional tart yogurt flavor with a heavy body and is for use with a yogurt maker or similar heating appliance. This is a direct-set yogurt starter and cannot generally be recultured (see below). Kosher.
- Traditional tart flavor
- Thick consistency
- Requires a yogurt maker or similar heating appliance
- Direct-set yogurt starter; makes 8 batches per packet, 1-2 quarts per batch
- Kosher
Each Resealable Bottle Contains: 1.25 teaspoon direct-set freeze-dried yogurt starter; sufficient to inoculate milk at the following rate: 1/8 tsp. per 1-2 quarts milk; 1/4 tsp. per 1-4 gallons milk. Store in the freezer.
Instructions: Heat milk to 180F degrees. Cool milk to 115F degrees. Add the yogurt culture and stir gently until fully dissolved and well distributed throughout the milk. Incubate the mixture at 105-110F degrees for 6-7 hours until set. Refrigerate prior to eating. For added body, add 1/2 cup nonfat powdered milk before heating the milk. Customers wishing to use this starter culture with raw milk should click here for further instructions.
Ingredients: Milk, live active cultures (Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus acidophilu and Bifidobacterium lactis)
What is a Direct-Set culture? Direct-Set cultures are a one-time-use culture, they cannot be recultured (i.e. perpetuated beyond the single batch). Direct-Set cultures are often preferred by cheese makers as they require no maintenance or care. Simply keep the packet in the freezer and remove the portion for your recipe when it's time to make cheese. Most Direct-Set cultures contain multiple doses to inoculate multiple batches.
Questions on Kosher Yogurt Starter: Traditional Flavor
2 Item(s)
- From Tina G at 11/28/11 5:36 PM
- What kind of yogurt starter can I use to make yogurt from RAW cow's milk?
I want to use this without heating the milk, hence leaving the enzymes intact. Any suggestions please?
Thanks,
T - Any of our yogurt starters will work with raw milk. We have instructions on our website for making raw-milk yogurt with either mesophilic (countertop) cultures, or thermophilic cultures that need a certain level of heat. http://www.culturesforhealth.com/raw-milk-yogurt-video
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- What kind of yogurt starter can I use to make yogurt from RAW cow's milk?
- From Candace at 3/11/12 8:30 AM
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