The yogurt used to determine the nutrition value was made with vitamin A&D fortified 2% milk.

Suggested Use

Directions:

Use 5 g of starter per litre (quart) of milk.

Heat 1 litre of milk to 180°F (82°C) or bring to a boil. Cool to 73-77°F (23-25°C).
Dissolve 5 g of starter in a small amount of the cooled milk in a cup. Pour back into the litre of milk and mix well.
Incubate in your yogurt maker (Yogourmet II or Multi for best results) for 9 to 15 hours or until desired firmness.
Refrigerate to stop the process.

Use with cow goat or soy milk. Results with soy milk may vary.

Other Ingredients

Skim milk powder active bacterial culture (l. casei b. longum l. bulgaricus s. thermophilus l. acidophilus).

This product is manufactured in a facility that manipulates products containing soy and milk.

The yogurt used to determine the nutrition facts was made with vitamin A & D fortified 2% milk.