Product Information from Yo Gourmet
Casei, Bifidus, Acidophilus
Refrigeration is recommended
Use with Yougourmet II or Multi yogurt makers
Makes 6 Quarts or 6 Litres
Suggested Use: Use 5 g of starter per litre or quart of milk.
Heat one litre or quart of milk to 180°F (82°C) or bring to the boiling point, Cool to 73-77°F (23-25°C). Dissolve 5 g of culture in a small amount of the cooled milk in a cup. Pour back into the litre or quart and mix well.
Incubate in your Yogourmet II or Multi yogurt maker for 12 to 15 hours, or until the yogurt has reached the desired firmness.
Refrigerate to stop the process.
Other Ingredients: Lactic bacteria (L. casei, B. longum, L. bulgaricus, S. thermophilus, L. acidophilus), skim milk powder.
Warnings: This product is manufactured in a facility that manipulates products that contain wheat, soy, eggs, milk and fish (including shrimps).
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