Probiotic Traditional Flavor Yogurt Starter Culture
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Thanks for visiting. The shipment is delivered by the USPS, usually arrives in 4 days, and does not contain ice or dry ice. The effectiveness of the shipment is not impacted, but it is important that the package be received promptly and not allowed to sit in a hot mailbox for days on end. If that were to happen, the culture would likely be negatively affected. I am grateful for your help.
Weight is not used to calculate the price of this product. There is 1 tsp in it. Eight tenths of an ounce should suffice The number of batches is 16 depending on how much you use.
Selected User Reviews For Probiotic Traditional Flavor Yogurt Starter Culture
S. -made traditional yogurt culture has long been a staple of our culture.
Add the culture to 1/8 cup room temperature milk and let sit for 15 minutes. It is recommended you read the instructions before using. Culture needs to be refrigerated if it has been stored cold. 165 degrees Fahrenheit is the desired temperature for 2 quarts of milk. Milk should be cooled to 115 degrees F, then yogurt culture dissolved in milk should be added and mixed well Then place in the yogurt maker or cover and place in a warm place for 8 to 10 minutes I put it in for 24 hours, and I put it in for longer if it's thick.
The yogurt produced by this starter is loved by everyone. To make two quarts at once, I use just a pinch of this and let it strain in my Instant Pot on the yogurt setting for 11 or 12 hours, usually overnight. Perfect for kefir or lassi drinks because it has just the right amount of tang and body. My favorite way to make yogurt is to strain it into a thick Greek style yogurt. I use canned condensed milk and powdered instant nonfat milk and it tastes as good The starter I use is my favorite out of several I've tried.
As soon as I got in touch with the seller, I checked its There is no violation of kosher dietary laws Those who keep kosher should be aware of this. There is a tart taste to the food. Having made a pint of yogurt, I gave just a bit of the culture , about 1/32 of a tea spoon, to the edge of the 1/4 tsp. The whole milk is sweetened without the addition of In temperatures of 105 degrees for eight hours. This is a great recommendation!.
There were no issues with this for me. The flavor is good, and there is not too much tang to it. It can be made with both dairy and non-dairy ingredients.
I've made yogurt for more than 55 years mostly with the same brand name.
The yogurt I tried each time would end up tasting like flavor milk instead of yogurt. The culture must have not been.
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