Question 1

What is the complete list of ingredients?

Accepted Answer

Hello,  it is listed in the description. Sorry if you missed it.  Here is the Composition: Bifidobacterium lactis; Lactobacillus acidophilus; Lactobacillus delbrueckii subsp. bulgaricus; Lactobacillus delbrueckii subsp. lactis; Streptococcus thermophilus

Question 2

Is the yogurt thick like greek yogurt or did you have to strain it?

Accepted Answer

One of the things I like about this mix of yogurt strains, is that it remains thick even after stirring it up, (too many others almost liquify after you stir it).  
   To help make an especially thick yogurt, I do the following: 1) initially heat the milk to 185F and hold it at that temp for 20-30 mins before cooling down to culture temp, (about 108). Remember to stir the milk periodically or it will form a skin that makes lumps in your yogurt. 2) cool to 108F and inoculate with the culture. Hold at 108F for 30 mins again stirring regularly so the culture can multiply and get distributed evenly through the milk. 3) I like to culture in individual containers, so after the 30 mins, I separate into the jars I use, ( I’ve got lazy ones at home, so I bought 12oz jars for “individual” grab-n-go containers, as well as quart jars).  4) Allow to incubate at 108-110F for at least 4.5 hours which gives you a total of 5 hours incubation time after inoculating it. I’ve started using my sous-vide water bath to hold a constant temp for both step 2 and step 3. Once the incubation is complete, I move the jars to the fridge and it’s best to leave it undisturbed for 12 hours to let it finish setting up. 
   One final note:  These instructions are ONLY for the ABY-2C culture. I’ve tried this with others and they do not respond the same. I also use Low-fat milk for my yogurt making endeavors.

Question 3

The instructions say to heat the milk to 165 degrees.  Why 15 degrees less than the widely accepted 180 degrees?

Accepted Answer

It doesn't really matter between 165 and 180... the purpose is to pasteurize the milk killing all other competing bacteria. That way when you add your culture, the only thing that grows is the yogurt culture you added... making consistent product every time.  Sometimes milk will scortch at that higher temp.

Question 4

At what temperature should the yogurt incubate? The instructions only say to keep it in a warm place. Will be my first attempt at homemade yogurt.

Accepted Answer

Well the culture should be added when the milk is about 105 to 110 degrees, allow it to dissolve on top and then mix throughout.  Keeping it warm after that for anywhere from 8 to 24 hrs as close to 80 to 100 degrees as you can for as long as you can.  If the temp will drop, then best to let it incubate longer.  Longer it will be thicker.  And of course you can run it through cheesecloth afterwards if you find it's too runny and you want it thicker.  Hope that helps.

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ABY-2C Thermophilic Yogurt Culture

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