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Use 5 g of starter per litre (quart) of milk.
Heat 1 litre of milk to 180° F (82°C) or bring to a boil. Cool to 108-112° F (42-44°C).
Dissolve 5 g of starter in a small amount of the cooled milk in a cup. Pour back into the litre of milk and mix well.
Incubate 4 to 4 ½ hours or until desired firmness in the Yogourmet yogurt maker. May be used with any make of appliance, according to instructions.
Refrigerate to stop the process.
Use with cow, goat or soy milk. Results with soy milk may vary.
Keep in a cool, dry place
Skim milk powder, sucrose, active bacterial culture (l. bulgaricus, thermophilus, l. acidophilus).
This product is manufactured in a facility that manipulates products containing soy and milk.
The yogurt used to determine the nutrition facts was made with vitamin A & D fortified 2% milk.
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