Directions:

Use 5 g of starter per litre (quart) of milk.

1. Heat 1 litre of milk to 180°F (82°C) or bring to a boil. Cool to 73-77°F (23-25°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 in your yogurt maker (Yogourmet II or Multi for best results) for 9 to 15 hours, or until desired firmness.
4. Refrigerate to stop the process.

Use with cow, goat or soy milk. Results with soy milk may vary.

Keep in a cool, dry place.