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Yogourmet Freeze-Dried Yogurt Starter with Probiotics, featuring casei, bifidus and acidophilus. Making homemade yogurt has never been easier than with Yogourmet's easy starter packs. You can use these packets with the Yogourmet II or Multi yogurt makers to make up to 6 quarts or 6 litres of yogurt.
Serving Size 1/4 pouch (1.2 g)
Servings Per Container: 24
|Amount Per Serving||% Daily Value*|
|Calories 5 Calories from Fat 0|
|Total Fat 0 g||0%|
|Saturated Fat 0 g||0%|
|Trans fat 0 g|
|Cholesterol 0 mg||0%|
|Sodium 38 mg||2%|
|Total Carbohydrate 1 g||0%|
|Dietary Fiber 0 g||0%|
|Sugars 0 g|
|Protein 0 g|
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
|Total Fat||Less than||65 grams||80 grams|
|Saturated Fat||Less than||20 grams||25 grams|
|Cholesterol||Less than||300 mg||300 mg|
|Sodium||Less than||2,400 mg||2,400 mg|
|Total Carbohydrate||300 grams||375 grams|
|Dietary Fiber||25 grams||30 grams|
Calories per gram:
Ingredients: Skim milk powder, ascorbic acid, active lactic bacteria (L. casei, B. longum, L. bulgaricus, S. thermophilus, L. acidophilus).
Use 5 g of starter per litre or quart of milk.
1.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).
2.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.
3.Incubate in your Yogourmet II or Multi yogurt maker for 12 to 15 hours, or until the yogurt has reached the desired firmness.
4.Refrigerate to stop the process.
This product is manufactured in a facility that manipulates products that contain wheat, soy, eggs, milk and fish (including shrimps).
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