Tart-Flavor Probiotic Yogurt (ABY-611) culture yields a probiotic yogurt with a classic, full yogurt flavor—slightly tart with a medium body.
For optimal results, incubate at temperatures between 106°F and 110°F. In pasteurized cow milk, this culture sets in approximately 7-8 hours. Set times may be slightly longer when using unpasteurized and/or goat milk. Due to the presence of body culture and probiotic cultures, it's not advisable to reculture the Tart ABY-611. This is because these cultures may not regrow to sufficient levels of benefit or at the correct ratios.
When utilizing freeze-dried yogurt cultures, it's observed that the most cost-effective approach is to make larger batches. Home yogurt-makers should engage in their own measurements, division, and experimentation for the best results.
Small - contains 5.5 grams or APPROX. 2 tsp. (8 - 1/4 tsp. doses; 16 - 1/8 tsp. doses)
Large - contains 11 grams or APPROX. 4 tsp. (16 - 1/4 tsp. doses; 32 - 1/8 tsp. doses)
Contains: Streptococcus salivarius subsp. thermophilus (formerly: Streptococcus thermophilus), Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus acidophilus, Bifidobacterium lactis, Lactose
Storage Conditions: Store in the freezer
Usage Info: 1/8 - 1/4 tsp. for up to 1/2 gallon of milk, 1/4 tsp. for 1 - 4 gallons of milk
