Yogourmet Yogurt Starter with Probiotics: Casei, Bifidus and Acidophilus, 3 x (2 x 5 g).

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 73-77°F (23-25°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 in your yogurt maker (Yogourmet II or Multi for best results) for 9 to 15 hours, or until desired firmness.
Refrigerate to stop the process.
Use with cow, goat or soy milk. Results with soy milk may vary.

Warnings
Keep in a cool, dry place.

Skim milk powder, active bacterial culture (l. casei, b. longum, l. bulgaricus, s. 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.