Yogourmet Freeze-Dried Yogurt Starter Starter Set 6x 3 gram packs per Box

Description

Yogourmet Freeze Dried Yogurt Starter and Creme Bulgare Starter
0.6 oz-Kosher.
THIS IS THE NEW STYLE.
I HAVE  MADE a few BATCHes AND THIS NEW VERSION DELIVERED SIMILAR IF NOT IDENTICAL RESULTS.  I WILL UPDATE AS MY EXPERIENCE GROWS.
updates: I have noticed that if you prefer your yogurt tart ( I do) that cook  times need to be extended 15 minutes to achieve the same level of tartness that previous Yogourmet Starter delivered.
KEY DIFFERENCES:
THE BOXES ARE SMALLER
THE PACKETS ARE SMALLER AND LOOK DIFFERENT
THE TOTAL WEIGHT IS LESS.
Maltodextrin and Sugar are now ingredients (Sucrose is not)
SIMILARITY:
MAKES THE SAME VOLUME OF YOGURT - 6 QUARTS (6 LITERS)  OF YOGURT - one liter per pack 6 packs per box.
Condition is "New". Shipped with USPS First Class - unless you buy more than 4 boxes in which case it will be shipped USPS Priority Mail.
buy more and save $$$ + each additional ships for just 99¢
I have tried several different kinds of starters -
Yogourmet
delivers the most consistent deliciously smooth yogurt.
Recently  I hacked making yogurt in my new
Instant Pot
after many failures.  (My trusty old  Donvier yogurt maker died and decided to go with an InstantPot for a few reasons.  I had some regrets after a series of failures but  I was able to sort out the process eventually. See my instructions at the bottom of the description if you're looking for a hack to making tasty smooth yogurt in your Instant Pot the first time you try!
DESCRIPTION
Product Notes:
Pure, Smooth and Creamy Delight
Yogurt starter is a blend of healthy bacteria that consume lactose, converting it to lactic acid which gives yogurt its familiar delicious taste.
Through the process of fermentation of lactic acids in milk, yogurt may supply your body with the helpful bacteria it needs for healthy digestion and to combat the problems that can arise when your body is overcome with bad bacteria.
Lactose intolerant? No worries - a
Non-Dairy Yogurt Starter
is also available, which works with soy milk. Also see Yogourmet's
Yogurt Starter with Probiotics
.
Previously, each box contained three 'sheets', consisting of two detachable 5 gram packets, totaling 30 grams. However, after perfecting a different manner of production which still produces the same yield, Yogourmet has ceased making that version and has redesigned both the packaging (to become more environmentally friendly) and the product itself.
These new versions (which began shipping in Spring, 2021) still have six packets with the same production capacity (being able to make 1 litre of yogurt, per packet), but each packet will weigh 2 grams less, since they have altered the medium the active bacterial culture comes in.
Yogourmet Yogurt Starter Ingredients:
New
type: Active bacterial cultures (
L. bulgaricus, S. thermophilus, L. acidophilus
), maltodextrin (non-GMO), and sugar.
Contains: Milk, and manufactured in a facility that manipulates products containing soy and milk.
(
Previous
type: Skim milk powder, sucrose, ascorbic acid, active bacterial culture (
L. bulgaricus, S. thermophilus, L. acidophilus
).)
Suggested Usage:
Use one packet of starter per litre or quart of milk. Heat one litre or quart of milk to 82°C (180°F) or bring to boiling point. Then let cool down to 42-44°C (108-112°F). Dissolve one packet of starter with a small quantity of lukewarm milk in a cup, then pour back into the litre or quart of milk. Mix well. Incubate 4 to 4-1/2 hours, or until yogurt has reached the desired firmness.
This product may be used with any make of yogurt maker, according to the instructions for each brand's appliance.
Refrigerate to stop incubation. Refrigeration is also recommended for the box / unused packets prior to use, to preserve their active bacterial culture.
Probiotics
,
Yogourmet
What is Lyophilization ?
Lyophilization is a process which extracts the water from foods and other products so that the foods or products remain stable and are easier to store at room temperature (ambient air temperature).
Lyophilization is carried out using a simple principle of physics called sublimation. Sublimation is the transition of a substance from the solid to the vapour state, without first passing through an intermediate liquid phase. To extract water from foods, the process of lyophilization consists of:
Freezing the food so that the water in the food become ice;
Under a vacuum, sublimating the ice directly into water vapor;
Drawing off the water vapor;
Once the ice is sublimated, the foods are freeze-dried and can be removed from the machine.
Advantages of Lyophilization
Lyophilization has many advantages compared to other drying and preserving techniques.
Lyophilization maintains food quality because the food remains at a temperature that is below the freezing-point during the process of sublimation; The use of lyophilization is particularly important when processing lactic bacteria, because these products are easily affected by heat.
Foods which are lyophilized can usually be stored without refrigeration, which results in a significant reduction of storage and transportation costs.
Lyophilization greatly reduces weight, and this makes the products easier to transport. For example, many foods contain as much as 90% water. These foods are 10 times lighter after lyophilization.
Because they are porous, most freeze-dried foods can be easily rehydrated. Lyophilization does not significantly reduce volume, therefore water quickly regains its place in the molecular structure of the food.
Lyophilization Apparatus
The freeze-dryer unit Lyo-San uses is of their own design. Each dryer is composed of a large air-tight cylindrical reservoir, equipped with shelves to hold the trays of food to be freeze-dried. Access is through a large door, made of 6 cm thick acrylic, strong enough to resist the high pressure created when air is withdrawn from the freeze-drying unit to produce a vacuum needed for the process of sublimation.
Yogourmet by Lyo-San
Lyo-San is pleased to present their line of Yogourmet products to help you make delicious and tasty home-made yogurt, nutritious cultured milks. Yogourmet products are easy to use, recognized for their excellent quality, and produce delicious yogurt. Lyo-San has recently added new cultures to their line of products, which will allow you to produce home-made yogurt with added probiotic bacteria and cultured milks such as kéfir, spreadable cheeses, buttermilk and sour cream. Yogourmet products are easy to use and produce natural and delicious home-made yogurt and cultured milks.
Ingredients:
Ingredients:
Skim milk powder, sucrose, ascorbic acid, lactic bacteria (L.bulgaricus, S.thermophilus, L.acidophilus). This product is manufactured in a facility that manipulates products that contain wheat, soy, eggs, milk and fish (including shrimp).
Directions:
Instructions:
Keep in a cool, dry place. Use one pack of  starter per litre (quart) of milk. 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  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. Use with cow, goat or soy milk. Results with soy milk may vary. Please visit our website on yogourmet.com/directions for more information.
Directions for Instant Pot
Instructions
:
1.Pour in 2 , 3 or 4 quarts of  Whole Milk (I like Whole Milk - it's so much better mouth feel  and by in my opinion worth the extra calories 😊 )
2. Press Yogurt and then boil option
3. After milk has boiled take the
stainless steel pot  out of the InstantPot and place it on your counter (its hot so, place on trivet)  while keeping the lid on the pot to prevent a skin from forming while the milk cools.   Letting it to cool to about 110°  on the kitchen counter. About 35 -  50  minutes - depending on ambient temperature  (if you keep the  place stainless pot back in the InstantPot - it takes about
4x as long to cool)
5. Once cooled to about 110° lightly  whisk in two or three packs (one per quart) of Yogourmet.  You can also use previously made yogurt - About 4 ounce of  fresh active yogurt per quart .  Using  fresh yogurt instead of Yogourmet can lead to less consistent results but I've had some success
with fresh yogurt when I've run out of starter..
(
I
had more consistent luck when I used 6 ounces of fresh yogurt + one pack to make 3 liters of Yogurt in my instant pot - helps extend the amount of yogurt you can make with one box by 3 fold  and I've yet to have fail with this formula.
)
6. Set yogurt timer for 6.5 hours* ( I set it at 6.5 hours) put in fridge ASAP  after the timer sounds for nice tangy yogurt (I think  it is considered lactose free at 7 hours) remember if you don't get it cooling the yogurt will continue working and the yogurt will get tarter and tarter.  * you can set the timer for . 4-8  hours for less tanginess do for 4 hours
(but not lactose free)
for more tanginess go up to  8 hours  and 8 hours for super tangy - I haven't gone beyond 8 but you can experiment - let me know how it goes!
note - I use my InstantPot for all kinds of tasks...so there have been times when some residual robust flavors can linger in the pot and lid  from previous uses which  can impact your yogurt flavor in unwanted ways.(not big fan of curry flavored yogurt!)   I have found running the latex seal through the dishwasher  helps a lot  and I recommend doing that as well as taking a half of a lemon or lime as "scrubber" on the inside pot and the lid of the pot to remove any unwanted residual flavors. I used a bit of white vinegar which also helps.  Don't forget to hand wash the lid!