ABY-2C Thermophilic Yogurt Culture

So easy to use! To make thick, silky, French-style yogurt:1/2 G. of whole milk, 1 pouch of powdered milk, 1/16 t. of culture, makes 13 "Oui" jars of yogurt.I collected empty Oui yogurt jars and bought reusable silicone lids to make potted yogurt as I like the convenience. Scald the milk to 180 + 1/4-1/3 C. sugar. Cool to 105F and add 1-2 t. of vanilla paste or alcohol-free vanilla extract. Whisk in culture. Filled jars and put on lids. 8 hrs. in the Instapot on "yog" setting and voila! Yum.This culture is not sour or harsh, great flavor. I wish it came in a larger size? :O)

I had the great pleasure of living in Turkey for three years. During that time I made my way through Turkey, Bulgaria, and Armenia - the places that discovered yogurt.I first ordered this culture a year ago, and was sceptical. But it makes yogurt that matches the best I've had. Don't be put off by the cost (with shipping about $16 for a teaspoon). 1/16 of a teaspoon makes a half gallon of yogurt. Strained that yields just over a quart of the best Greek yogurt ever. (That's less than 20% of the cost of decent Greek Yogurt from the supermarket.) You can also make great ricotta from the whey captured in the straining, or you can use the whey as protein in smoothies. I have used this culture with whole milk, 2%, 1%, and fat-free cow's milk as well as goat milk and sheep's milk. I have strained it for as few as three hours. And I have made labneh (yogurt cheese)by straining it for 12-18 hours. Every variation is great.

Used this to create my first batch of yogurt. I was nervous and afraid to mess up. I used this once and still using the original batch yogurt bacteria to make 6 batches since. It’s a very small jar, but if you save a cup of your yogurt you can use it to make subsequent batches. So really just need it once unless you eat all your yogurt up without saving for your next batch. My first batch came out a bit tangy and used one cup for the next one. It was less tangy than the first and the rest have a slight undertone of tangy. My husband is diabetic and eats it plain—he lovesss it. I add coconut cream from a can and add unsweetened coconut, or honey w/sliced almonds, or reduced strawberry I make myself—no matter I’ll never go back as long as I’m physically able to buy yogurt in a store again. I ordered a second jar in case anything happens to my remaining jar! Great product to use and comes with instructions on a slip of paper with the small jar. You will never House up that small jar if you do it right. Remember to save one cup of you yogurt to make the second batch, and so on! Worth every penny!

This arrived, and I thought it was a thimble! VERY small container and there's only 1 or 2 tsp. in it. I have a 7 jar yogurt maker and have to save one of the 7 to make the next batch. It does have a nice flavor.

This culture is excellent! It renders curd very reminiscent of the homemade stuff I used to have back home in India. I bought some over 2 yrs ago and used it very sparingly. For someone like me who makes fresh curd on a daily basis for a little family of 3, this teeny tiny tub lasts forever! It had been sitting in my freezer and worked just as good as the first time. And it has been truly heirloom in my experience. With each batch I made my curd got thicker and tastier, perfect melt in the mouth texture.Sad to see it is unavailable. I am going to try and find it another way, hopefully I can!

I want to 1st thank the seller for answering my emails about the outcome of the first 2 batches. After my trial and errors, I finally got a very nice batch. After cooking the milk and letting it cool down, I added the culture along with my vanilla and sweetener. Poured it into the Cuisinart and let it have fun. I usually pour out the whey just before the cool-down so I can have a thicker setting. At first I thought this was really expensive. I use to throw in a carton of full fat plain Chobani but I can probably make 5-6 batches and it seems thicker. I can also get 1 or 2 more batches using 8 oz of my fresh made yogurt whereas the 2nd time around batch from a store-bought container seems weaker.

I have milk cows, so I make raw milk yogurt. This is the best culture I have ever used for raw, fresh milk, but I have to double the amount of culture.I heat my raw milk to 185. I let it cool off to 115 and then add 1/16 tsp. per QUART of milk.I let it culture at 112, or so for 12 hours and get beautiful, silky, thick yogurt.Will definitely buy again~!

This makes good yogurt quickly. Like in 6 hours versus another starter which took overnight. It is more to the sweeter side, as opposed to sour like Greek yogurt. I have used several starters, but this is my favorite. The hardest part is getting it measured out correctly. I use 1/32nd of a teaspoon because my yogurt maker doesn't make larger sizes. Good product.