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"We use Dairy Connection for all our cheese and yogurt making needs. Great service and prices! Thank you DCI."

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"Thank you for the great service and great product. My order arrived very quickly, and I really appreciated the personal service I received."

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Mild ABY-2C Yogurt


Our most popular culture, Mild ABY-2C yogurt culture produces a probiotic yogurt with a very mild flavor and thick body. Incubate at 106-110ºF. This culture has a 7-8 hour set time when used in pasteurized cow milk. Set times will be somewhat longer in unpasteurized and/or goat milk. Due to the body culture and probiotic cultures, the Mild ABY-2C is not recommended to be recultured because these cultures may not regrow to sufficient levels of benefit or at correct ratios. 

To learn how to make yogurt at home using cultures, check out our quick How-To video.

These packages are actually designed for commercial use. When using freeze-dried yogurt cultures, you will find that best economy is achieved by making larger batches. Home yogurt-makers will need to do their own measuring, dividing and experimentation.

Recommended approximate usage:

  • 1/8 - 1/4 tsp for up to 1/2 gallon of milk
  • 1/4 tsp for 1 - 4 gallons of milk

Small - contains 5.5 grams or APPROX. 2  tsp.
(or 8 - 1/4 tsp. doses; 16 - 1/8 tsp. doses)

Large - contains 11 grams or APPROX. 4 tsp.
(or 16 - 1/4 tsp. doses; 32 - 1/8 tsp. doses)


Probiotic yogurt
Streptococcus thermophilus; Lactobacillus delbrueckii subsp. bulgaricus; Lactobacillus delbrueckii subsp. lactis; Lactobacillus acidophilus; Bifidobacterium lactis
SKU YG-3095-PL
Weight 0.50 oz
Starting at: $16.95
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Thermometer large Yogotherm Yogurt Incubator
LP600 - Calf Lipase All the Whey T-shirt
HP6 PF 55 Coagulant
Thermometer large Cheese wrapping paper
Microperforated Medium P00602 Thermo C
pH strips

Product rating - Click stars below to rate product.

Customer Reviews

  • Author: Cindy N.
    I like this culture so much and usually make 2 gallons at a time. I use an ice chest to incubate. I use the milk from my Jersey cow, and it always comes out perfect.
  • Author: Sarah @ Killer Pickles
    This is my favorite yogurt culture! I've been using it for over a year and recently bought a new bottle. The yogurt has a wonderful flavor and sets up nicely. I've never had any trouble using it. I use 1/8 tsp. for a 1/2 gallon of milk. I like to use the Yogotherm to incubate my yogurt.
  • Author: William D Rogers
    This culture for my taste has the perfect balance of flavor with a firm texture. When the product is freshly made it is mildly tart but develops a sharper tang overtime. The culture produces a firmer yogurt than many I have tried.
    I have been making a thick "Greek style" yogurt by holding the milk at 180 deg F. for at least an hour which concentrates the milk. By mixing in non-fat milk solids as the milk cools to 110 deg F. when I add the culture (1/8 t. + for a gallon) and mix well. I put then put the milk in clean wide mouth canning jars being careful to hold the temperature at 110 deg F. I place the jars into a cooler (ice chest) with 120 deg F water up to the level of the milk in the jars. Fancy equipment not necessary. The yogurt is set in 6 - 8 hours. An accurate thermometer and careful temperature control is crucial for consistent success and a firmly set yogurt. This is a wonderful culture!
  • Author: Allison Rainboth
    This makes wonderful, tasty yogurt and is practically foolproof with a Yogotherm. Drained it's great "Greek Style" with honey or fruit.
  • Author: Annliz
    I just purchased this yogurt culture and it made the absolute creamiest best tasting yogurt ever. I have been making homemade yogurt for a few years now using another brand of yogurt culture that was often unreliable. I heat the milk to 180 and then add 1/2 c milk powder to 1/2 gallon of 2% milk. I then cool in a water bath to 110. At this point I added 1/8 t. yogurt culture and mixed well. I have a Yogourmet yogrut maker. I plugged it in and allowed it around 7 hours. I then refrigerated overnight. I like thick Greek style yogurt without all the whey so I strain through a fine mesh strainer for about 30 minutes. This by far is the creamiest mild tasting yogurt. I am not a fan of the tart yogurt so this is perfect for me. I add a bit of honey to the bowl and enjoyed every last drop!! I can't wait to make more!!
  • Author: robi detwiler
    This is fantastic culture My yogurt is thick and creamy every time. I would live to rate this as a 5 star but the site thinks I have already rated it.
  • Author: Nancy K
    I love this yogurt. I've been making my own yogurt for over 10 years, and the yogurt from this culture (and all others I've tried from Get Culture, in fact) have been phenomenal. Consistent flavor and texture. LOVE IT!
  • Author: Calita Niland
    Yogurt made with Nigerian Dairy goat's milk from this culture is thick and so good tasting, just the right amount of tang.
    I do add a scant 1/3 cup of nonfat dried cow's milk to each quart and 1/8 tsp of culture.
    The video is helpful, especially the sterilizing of the utensils with chlorinated water: 1tsp clorox to 1 gallon of wayer.
  • Author: Gina W.
    Love this culture! This is my second time ordering this one--it makes the best tasting yogurt.
  • Author: Shannon
    I just used this on my sheep milk with terrific results! We did a side-by-side experiment with this culture and two cultures from another supplier and this was by far the smoothest and thickest.
  • Author: Pamela Kantarova
    Everyone who has tried my goat yogurt using this mild culture loves it, as do I! I heat a gallon of raw milk to 102 degrees, add about 1/4 teaspoon of culture to a small bowl of milk, mix thoroughly, then add back in, stirring for a minute. I then culture the open quart jars in my Excalibur dehydrator for maximum thickness for 10 hours at around 100 degrees. Very consistent and good!

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