Natren Probiotic Yogurt Starter This yogurt is tasty! True Bulgarian Yogurt Starter, used for centuries and recognized standards by USDA and FDA. Lactobacillus bulgaricus, LB-51-1 billion cfu and Streptococcus thermophilus, BC 122 - 1 billion cfu. Other than these two probiotic bacteria that define a yogurt starter, the addition of any other bacteria to the yogurt should be considered a contaminant. Bulgarian Yogurt is a true functional food, not the ideal way to get your other important probiotic bacteria. NATURAL INGREDIENTS TO HELP FLUSH OUT YOUR GI TRACT Natren YOGURT STARTER dairy powder is a recipe passed down over generations. It has graced the table of royalty the world over. The Bulgarian Yogurt Starter recipe is filled with creamy healthy goodness. Eat it plain, straight from the fridge, use it as a sour cream substitute on your tacos and potatoes, or dress it up with your favourite fruit and honey to satisfy that sweet tooth! Available in Dairy Loose Powder CLINICALLY PROVEN EFFECTIVE STRAINS Each serving of Natren YOGURT STARTER 1 tsp (2 grams) contains:Lactobacillus bulgaricus, LB-51  1 billion cfuStreptococcus thermophilus, BC 122  1 billion cfu UNCOMPROMISED QUALITY Natren YOGURT STARTER is an easy and delicious way to add probiotics to your diet. This yogurt is a tasty, Bulgarian recipe full of protein, calcium, and super-strain probiotics. The creamy thick deliciousness is a nutritional treat your whole family can enjoy! HOW TO USE - Powder Directions: Use a commercial yogurt maker or the following oven method. You will need a thermometer, a 2-quart saucepan part of a double boiler and a 2-quart deep oven-proof container with a lid to allow the yogurt to set. For best results, use organic 2% or whole cow's milk. Alternative milk, such as goat and soy, may require more total solids. 1. Pour two (2) quarts (or up to two litres) of your favourite milk into a large double-boiler saucepan. Heat milk slowly over a low flame to at least 180ºF (82ºC) – DO NOT BOIL. Maintain this temperature for at least 5 minutes for better quality thick creamy yogurt keep the milk at 180ºF - 195ºF (82ºC - 91ºC) for 20 - 40 minutes 2. Allow milk to cool to 108ºF - 112ºF (42ºC - 44ºC). 3. Place 1-2 level teaspoons of Yogurt Starter in a clean cup. Add 2 tablespoons of the lukewarm milk and make a smooth paste. Continue to add milk in small increments, blending thoroughly after each addition until all milk from the full cup is poured into the container of the lukewarm milk. Eliminate lumps to allow for a smooth set. Caution: do this quickly, do not allow milk to cool any further. 4. Place the container with the lid in the oven near the pilot light. If no pilot light, wrap the container in a thick towel and place it in the oven. Let stand for about 4-8 hours at approx.108ºF - 112ºF (42ºC - 44ºC). The set yogurt should be a creamy custard-like consistency. Refrigerate and enjoy. For best results use Yogurt Starter for each new batch. Do not freeze or expose to moisture, heat or direct sunlight. KEEP THE STARTER REFRIGERATED AT ALL TIMES. DO NOT ACCEPT IF SEAL IS BROKEN.