Yogourmet Probiotic Yogurt Freeze-Dried Starter Description

Contains: Casei, Bifidus, Acidophilus
Live Cultures and Active Cultures

Directions
Use 5 g of starter per liter or quart of milk.
Heat one litre or quart of milk to 180 F or bring to the boiling point. Cool to 73-77 F.
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.
Incubate in your Yogourmet II or Multi yogurt maker for 12 to 15 hours, or until the yogurt has reached the desired firmness.
Refrigerate to stop the processThe yogurt used to determine the nutrition value was made with vitamin A&D fortified 2% milk.
Disclaimer These statements have not been evaluated by the FDA. These products are not intended to diagnose, treat, cure, or prevent any disease.

Nutrition Facts
Serving Size: 0.25 Pack
Servings per Container: 24
Amount Per Serving% Daily Value
Calories5*
Calories from Fat0*
Total Fat0 g0%
Saturated Fat0 g0%
Trans Fat0 g*
Cholesterol0 mg0%
Sodium20 mg1%
Total Carbohydrate1 g0%
Dietary Fiber0 g0%
Sugars1 g*
Protein0 g*
Vitamin A0%
Vitamin C2%
Calcium2%
Iron0%

*Daily value not established.
Other Ingredients: Skim milk powder, active bacterial culture, (L. casei, B. longum, L-bulgaricus,S. thermophilus, L.acidophilus)
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