Instructions: Keep in a cool, dry place. Use 5 gr of starter per quart of milk. Use with cow, goat or soy milk. Results with soy milk may vary.
1. Heat 1 litre of milk to 180 degrees F (82 degrees C) or bring to a boil. Cool to 108-112 degrees F (42-44 degrees C).
2. 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.
3. Incubate 4 to 4-1/2 hours or until desired firmness in the Yogourmet yogurt maker. May be used with any make of appliance, according to instructions.
4. Refrigerate to stop the process.