You have no items in your shopping cart.
Product was successfully added to your shopping cart.
Product was successfully added to your comparison list.
Product Review (submitted on May 15, 2014):
I experimented with several different cultures and so far, this is my favorite. If you're just starting out, I found the type of milk you use is very important. Higher protein content and higher milk fat give you a yogurt with a firmer texture. I've finally settled on using 1% JERSEY milk and get fantastic results with this culture. It's so rich and creamy I feel guilty eating it! I pretty much follow the instructions on the box.
Heat to 180 F. HOld at 180 for 20 min then cool down to around 108 and add the culture. I incubate at 108. It's done in about 6 hours.
I like using single use cultures as the results are more consistent. OH, and also, I'm able to use 1 packet of the culture to make a crock pot full of yogurt (7/8 of a gallon) with NO problems. My temperature IS pretty steady at 108 F.
© 2016 Cultures for Health. All rights reserved.