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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.