Our Yogurt Culture makes a delicious, tangy yogurt that is simple to make and wonderful to eat.  Works very well with store-bought milk or goats milk.
 
CULTURE INCLUDES: s.thermophilus, l. delbrueckii, s.bulgaricus, s.lactis, dry milk powder, lactose, malto dextrin and autolyzed yeast

YIELD: Each packet will set up to 2 quarts of milk.

DIRECTIONS: Heat 1-2qts. milk to 180ºF and cool to 116ºF. Pour into a thermos-like  container (or Yogotherm). Add 1 packet starter culture and mix well. Cover and let set at 116ºF for 6-12 hours or until thickened to desired consistency. For a thicker product, add 1/4 cup of dry milk powder prior to adding your culture.

If you are interested in a Greek Style yogurt simply take your finished product and drain it for 2 hours in 2 layers of cheese cloth. (You can use the clear whey on top for soup stocks or in baking.)