Medium ABY-653 Yogurt

Medium ABY-653 yogurt culture produces a probiotic yogurt with a mildly tart yogurt flavor and medium body. This culture falls between Mild ABY-2C and Tart ABY611 in respect to flavor.

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 Medium ABY-653 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 delbrueckii subsp. lactis, Lactobacillus acidophilus, Bifidobacterium lactis, lactose

Allergens (US): MILK

GMO Status: non-GMO

Kosher Status: Kosher Dairy, certificate available

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$16.95
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  • Description

    Medium ABY-653 yogurt culture produces a probiotic yogurt with a mildly tart yogurt flavor and medium body. This culture falls between Mild ABY-2C and Tart ABY611 in respect to flavor.

    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 Medium ABY-653 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 delbrueckii subsp. lactis, 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 Leslie at 04/29/2018 6:21 PM
      Can this be used on goats milk?
      Yes our yogurt can be used with Goat's milk, however the incubation usually needs to be increased. On our website underneath the resources tab you should see available recipes. Under the recipes are instructions for making yogurt, there is a more detailed description of using goat's milk with yogurt culture on the bottom of the yogurt recipe!
      Hope this answers your question!
      GetCulture Staff
    • From Danielle at 02/28/2014 8:42 AM
      Is there any reason I can't also make mozzarella with this? I see the difference with the TM 81 would be the addition of probiotics and of course possibly a different ratio of cultures. Would probiotics interfere with cheese making? Thanks.
      Hi Danielle,
      There is no reason why you can't make mozzarella with your yogurt culture. They both contain the Streptococcus and the bulgaricus cultures. The best part of cheese making is the experimentation!
      Thanks!
      GetCulture Support
    • From Joyce Slaubaugh at 05/03/2013 3:18 PM
      How should the yogurt starters be stored?
      Doesn't freeze-drying kill some of the probiotics?
      Hello Joyce,
      Like all of the freeze dried cultures they should be stored in a refrigerator freezer. Once opened the package should be placed in a ziplock bag or Mason jar to eliminate moisture and again in the freezer.
      The cultures are packaged based on cell count so the strains are enumerated or counted after freeze drying then packaged based on that count. If some of the probiotics were killed during the drying process they are still packaged based on "live" cell count.
      Thanks!
      GetCulture Support

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    Customer Reviews

    • Author: Nancy K
      A must try! Great flavor and consistent texture. I highly recommend!
    • Author: AnnieP
      Excellent flavor - tangy and sweet like a Meyer lemon. Not tart and acidic. I usually use a little cane sugar and vanilla extract with my GC recipe and my kids love it. I bulk it up with nonfat dry milk as per recipe but do not drain. It's got plenty of body and a creamy texture that goes well with granola. Overall, I am very satisfied with the flavor. I've found that I can easily make 3-4 gal of yogurt (I have a oven that can sustain 110 degrees F) that can also be used in yogurt bundt cakes and have a delightful warm citrus aroma that is not a harsh acid.

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