These cultures produce a mild fermented milk product that contains a special lactic acid bacteria called Bifidobacterium longum BB536.  It’s mildness takes into account present-day taste trends and its nutritional, and physiological value is based upon its high percentage of L(+) lactic acid once fermentation is complete.

Equipment needed:

• one packet of Yogurt - Mild Ferment
• 1 liter or milk (raw, grade A, whole milk, skinned milk, milk prepared from milk powder, UHT milk, soy, rice, coconut or almond milk)
• A yogurt maker
• A milk thermometer

Instructions:

• Bring one liter/quart of milk to 85-90°C (185-194°F).  This is close to the boiling of milk.  Heating the milk like this eliminates possible contamination by foreign micro-organisms; this is, also, necessary if milk powder is added (a maximum of 2 tablespoons can be added to the liter to intensify the firmness of the finished product).  With UHT milk (milk packaged in juice box/tetra pak containers of any size) heating is not required because this milk is sterile.
• Cool the milk to 42°C (107°F).  This can be done quickly by placing the pan in a basin of ice water or cold water. Otherwise, remove the heated milk from the heat source and wait for it too cool.
• Add 1 packet of Yogurt-Mild Ferment to the cooled milk and stir until the ferment has dissolved thoroughly.
• Pour the inoculated milk into the glass jars of the yogurt maker and close.
• Ferment the first batch in the Yogurt maker at 42°C (107°F) for 6-8 hours.
• The longer the Yogurt ferments, the more lactic acid is produced and the more intensive the taste will be.
• During fermentation avoid agitating the equipment.
• If a Yogurt making device that does not have an electrical connection/thermostat and regulated heat source is used, regular temperature checks will be necessary to insure a constant, correct temperature.
• After fermentation set the Yogurt in the refrigerator for 12 hours to ripen and to allow the full development of the yogurt flavor.
• Save 4 tablespoons from each batch to inoculate the next liter of milk instead of using a new ferment.  This procedure can be repeated up to 14 times.  Ripening time of all subsequent batches: 4-6 hours.

Ingredients:  This starter contains freeze-dried lactic acid bacteria which includes Streptococcus thermophilus, Lactobacillus acidophilus, Bifidobacteria species and glucose (food for the bacteria to live on while they are semi-dormant).

Storage:  Store in the refrigerator (4-6°C or 39-43°F) for at least 12 months.

Using Rice Milk, Coconut Milk or Almond Milk to make Yogurt:  These nut and seed milk can also be fermented, however, the product will not have the consistency of yogurt.  The resulting product becomes a fermented drink.  Inoculate:  1 liter/quart.  Approximate fermentation time:  10-12 hours.

Using Soy milk to make Yogurt:  Soymilk can also be used for making the milk yogurt.  In this case, however, other fermentation times need to be observed:

• Without the addition of sugar:  Inoculate 1 liter of milk with one packet of culture.  Fermentation time approximately 10 hours.
• With the addition of sugar:  Inoculate 1 liter of milk with one packet of culture.  Fermentation time is approximately 5 hours.