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Freeze-Dried Yogurt Starter with Probiotics - 6 Packets

  • $17.99
  • $14.99

Yogourmet Freeze-Dried Yogurt Starter with Probiotics • Featuring casei, bifidus and acidophilus • Makes 6 quarts or 6 litres

Yogourmet Freeze-Dried Yogurt Starter with Probiotics, featuring casei, bifidus and acidophilus. Making homemade yogurt has never been easier than with Yogourmet's easy starter packs. You can use these packets with the Yogourmet II or Multi yogurt makers to make up to 6 quarts or 6 litres of yogurt.


Use 5 g of starter per litre or quart of milk.

1.Heat one litre or quart of milk to 180°F (82°C) or bring to the boiling point, Cool  to 73-77°F (23-25°C).      

2.Dissolve 5 g of culture in a small amount of the cooled milk in a cup. Pour back into the litre or quart and mix well.      

3.Incubate in your Yogourmet II or Multi yogurt maker for 12 to 15 hours, or until  the yogurt has reached the desired firmness.      

4.Refrigerate to stop the process.

This product is manufactured in a facility that manipulates products that contain wheat, soy, eggs, milk and fish (including shrimps).

Nutrition Facts

Serving Size 1/4 pouch (1.2 g)

Servings Per Container: 24

Amount Per Serving% Daily Value*
Calories 5 Calories from Fat 0  
Total Fat  0 g                0%
Saturated Fat  0 g 0%
Trans fat  0 g  
Cholesterol  0 mg                0%
Sodium  38 mg                2%
Total Carbohydrate  1 g                0%
Dietary Fiber  0 g 0%
Sugars  0 g  
Protein  0 g                 
Vitamin A    0%
Vitamin C    10%
Calcium    2%
Iron    0%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be            higher or lower depending on your calorie needs.         

Total Fat Less than 65 grams 80 grams
Saturated Fat Less than 20 grams 25 grams
Cholesterol Less than 300 mg 300 mg
Sodium Less than 2,400 mg 2,400 mg
Total Carbohydrate   300 grams 375 grams
Dietary Fiber   25 grams 30 grams

Calories per gram:

  • Fat 9
  • Carbohydrate 4
  • Protein 4

Ingredients: Skim milk powder, ascorbic acid, active lactic bacteria (L. casei, B.         longum, L. bulgaricus, S. thermophilus, L. acidophilus).

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