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Specially formulated for use with our Yogourmet Multi Yogurt Maker. The CBA yogurt starter requires an incubation period of 12-15 hours, during which time the temperature must be increased gradually from 73 degrees F - 112 degrees F.
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Lactic Bacteria (L. Casei, B. Longum, L. Bulgaricus, S. Thermophilus, L. Acidophilus), Skim Milk Powder.
Use 5 g of starter per liter or quart of milk.1.Heat one litre or quart of milk to 180 degrees F (82 degree C) or bring to the boiling point.Cool to 73-77 degree F(23-25 Degree C).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.Incube in your Yogourmet II or Multi yogurt maker for 12 to 15 hours, or until the YOgurt has reached the desired firmness.
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