Cultures For Health Greek Yogurt 2 Packets .04 oz (1.2 g)

The first time turned out to be abit watery, and I have sinced continue to ferment using each batch as ‘mother’ culture, it just become better and better! Have came to conlcusion that the best recipe of mine are as follow:1litre whole milk100g whipping cream50g whole milk powder> mix and cook to 75–80ºC (take care not to overheat or it will scald the milk mixture), hold and stir for 15–20 minutes.> wait till it cools to 45ºC> mix in 23g (2% of mixture original weight) mother yogurt (from last batch)> ferment for 4 hours at 43.3ºC> overnight chilling and enjoy!

DescriptionCultures for HealthStarter CultureNon GMOGluten FreeMake It YoursHomemade Greek YogurtMake Rich, Tangy, Heirloom-Style Greek YogurtMake a batch after batch of creamy, probiotic-rich Greek yogurt.Once activated, this starter can be maintained to reuse continuously for your next batches of Greek Yogurt.In the Bag:(2) packets of dehydrated Greek yogurt starter culture.Instructions for activating and maintaining the starter culture.Suggested useWhat you'll need:Pasteurized whole milk (avoid ultra-pasteurized or UHT milk).Yogurt maker (or similar appliance that will hold at 105-111ºF)Refrigerate for long-term storage.Other ingredientsOrganic milk, live active cultures.Manufactured in a facility that processes products containing ... MoreDescriptionCultures for HealthStarter CultureNon GMOGluten FreeMake It YoursHomemade Greek YogurtMake Rich, Tangy, Heirloom-Style Greek YogurtMake a batch after batch of creamy, probiotic-rich Greek yogurt.Once activated, this starter can be maintained to reuse continuously for your next batches of Greek Yogurt.In the Bag:(2) packets of dehydrated Greek yogurt starter culture.Instructions for activating and maintaining the starter culture.Suggested useWhat you'll need:Pasteurized whole milk (avoid ultra-pasteurized or UHT milk).Yogurt maker (or similar appliance that will hold at 105-111ºF)Refrigerate for long-term storage.Other ingredientsOrganic milk, live active cultures.Manufactured in a facility that processes products containing dairy and soy.

I used this product for the first time this week. This was my first time making yogurt and I wanted to try using the cultures instead of using some yogurt from the store. I read a lot of reviews for the product and knew that I wanted to use this one because of all the support the website offered as well as the tutorials and videos. My husband wanted to try a low fat option and so I opted for skim milk instead of whole milk. I was a little worried that I would have to add thickeners, which is not something I really wanted to do. My first batch activating the culture did not come out any thicker then heavy cream. Due to my constant research I knew that the first batch may not be the correct consistency and required two or three batches before it came out right. I am ... MoreI used this product for the first time this week. This was my first time making yogurt and I wanted to try using the cultures instead of using some yogurt from the store. I read a lot of reviews for the product and knew that I wanted to use this one because of all the support the website offered as well as the tutorials and videos. My husband wanted to try a low fat option and so I opted for skim milk instead of whole milk. I was a little worried that I would have to add thickeners, which is not something I really wanted to do. My first batch activating the culture did not come out any thicker then heavy cream. Due to my constant research I knew that the first batch may not be the correct consistency and required two or three batches before it came out right. I am glad to say that it only took one more batch to achieve the thickness I was hoping for. I used the DASH 2 quart Greek yogurt maker and followed the tip for thickening my yogurt by keeping it between 160-180 degrees for 20-30 minutes and I let it sit around 110 for about 6 hours.