Tart ABY-611 Yogurt

Tart ABY-611 yogurt culture produces a probiotic yogurt with traditional full yogurt flavor (slightly tart) and medium 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 Tart ABY-611 is not recommended to be recultured because these cultures may not regrow to sufficient levels of benefit or at correct ratios. 

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)

ContainsStreptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus acidophilus, Bifidobacterium lactis, lactose

Allergens (US): MILK

GMO Status: non-GMO

Kosher Status: Kosher Dairy, certificate available

Size
$16.95
Qty
  • Description

    Tart ABY-611 yogurt culture produces a probiotic yogurt with traditional full yogurt flavor (slightly tart) and medium 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 Tart ABY-611 is not recommended to be recultured because these cultures may not regrow to sufficient levels of benefit or at correct ratios. 

    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)

    ContainsStreptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus acidophilus, Bifidobacterium lactis, lactose

    Allergens (US): MILK

    GMO Status: non-GMO

    Kosher Status: Kosher Dairy, certificate available

  • Usage Info
    1/4 tsp. for 1-4 gallons of milk. Slightly less culture may be used for quantities smaller than 1 gallon but we strongly recommend shaking the culture bottle thoroughly before using to ensure that all bacteria strains are included. When using less volume culture, user runs the risk of not getting enough of one of the bacteria strains into the mix, which can effect flavor and body. Link to Yogurt How-to Video available above and in Resources section.
  • Customer Questions
    • From Margie at 01/31/2017 5:14 AM
      How long will the freeze-dried culture keep in my freezer before quality is affected? Thank you.
      Hello Marjorie,
      Freeze dried cultures are very stable. Most of our culture have best by dates on them for 1-2 years out. However since they are so stable, if kept in the freezer they normally last at least 2 years after you open them.
      Hope this helps answer your question.
      Let us know if you have any more.
      Thanks,
      GetCulture Staff
    • From Dave at 01/04/2015 3:54 PM
      Which culture do you recommend for making labneh?
      Hi Dave,
      Any of our yogurt cultures will make a yogurt cheese type. We recommend starting with the Tart ABY-611 culture. It has a more traditional flavor. If you decide you'd like a little less tart then you can always move to the Medium ABY-653 or the Mild ABY-2C.
      Thanks!
      GetCulture, Inc.

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    Customer Reviews

    • Author: matthew
      i have used this and the vegetal cultures to make dairy yogurt for years now and they work really well. The body has been very similar for me using either culture, but it is mostly irrelevant, as i strain the whey for bread making and enjoy the yogurt "Greek."
    • Author: Paula Swaim
      This is the most delicious yogurt starter I have ever used, and I have tried several. I use it with goat milk. The flavor is full, tart, and delicious. I like to use 1/4 teaspoon in two quarts of goat milk and I let it incubate for a full 24 hours. The yogurt is medium body using goat milk and the taste is the best I have ever tried. Dairy Connection, please do not ever stop selling this delicious starter. It is perfect!
    • Author: adamf7
      This starter makes "perfect" yogurt. It has excellent taste, tartness and texture. Once the process for this culture was "dialed in" I've been make extremely consistent weekly runs. Thank you for making such a a great product available!

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