Our brand new line of LyoPro yogurt cultures are manufactured in Italy and are all NON-GMO. LyoPro Y+ is a freeze-dried Lactic Starter Culture for yogurt that is also chock full of probiotics! This is the one that produces a milder flavor yogurt similar to what might be considered "Greek Style" yogurt. If you love ABY-2C, then you will love this one even more! The PLUS sign + stands for added probiotics! They are best stored in the freezer, and then let them come to room temperature just prior to use. If you are using them often you can keep them in the frig, or on the counter.
Like our bright flavorful Bulgarian yogurt, then check out our LyoPro YD+.
Homesteader's Supply has tested our new line of cultures and have found them to be superior in texture and flavor... resulting in a very creamy flavorful yogurt! And they are very concentrated... use only 1/16th tsp for up to a gallon of milk! For every teaspoon of culture you can make 16 gallons of yogurt... or even more if you use some of your freshly made yogurt to incubate your next batch!
And if using Raw Milk, we suggest you try using a bit more culture IF using smaller amount did not set up as well.
We've learned that most yogurts can be made at variable thickness for your preference. Some cultures turn out a thinner version that some folks love to drink. And some come out a bit thicker. But know that you can create the thickness you like by placing your finished yogurt into a cheesecloth lined colander on top of a large bowl, to release some of the whey and creating a thicker version of yogurt. 1-6 hrs .. You decide how thick you want it! Mix in some Chocolate Protein Powder to thick yogurt and enjoy the healthiest chocolate pudding!
Want to watch a great video how to make yogurt with raw milk? Watch here!
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Ingredients: Streptococcus salivarius subsp. thermophilus, Lactobacillus
delbrueckii subsp. bulgaricus. Lactobacillus acidpphilus, Bifidobacterium bifidum. Carrier: Dextrose (Note: cultures may contain the same ingredients except the amount of each one may be more or less than the other and thus it creates a different flavor)
Yogurt Instructions: heat milk from 165 -185 degrees. Once that temperature is reached allow the milk to cool down to 108 degrees and add yogurt culture. Allow culture to dissolve on top of milk for a minute or two. Then stir throughout well. Cover your pot and place it somewhere it can remain warm for about 7-12 hours. If using a Yogotherm, Immediately pour this cultured milk into the inner bucket, secure the lid. Place bucket into the Yogotherm, and replace it's lid. Place your yogotherm in a warm area and allow it to incubate for 7 to 12 hours... more if you like.
The longer you incubate the yogurt the thicker it will get. After incubation time, if you like thinner yogurt then place it into the refrigerator until it's cold and then ready to enjoy! But, if you want THICK yogurt, no matter what yogurt culture you use, then place it into a cheesecloth lined colander over a pot or bowl. Allow to drain for 4 to 6 hrs. The time draining depends upon how thick you want your yogurt!
