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Yogourmet Yogurt Starter Freeze Dried - 1 Oz

Yogourmet Yogurt Starter Freeze Dried - 1 Oz

Yogurt Starter

Freeze-dried. Live and active cultures. Discover a pure, smooth & creamy delight. Make fresh yogurt at home. Makes 6 quarts (6 litres). Easy and economical. No preservatives. No coloring agents. Go Green: Reduce the plastic containers used from store bought yogurt. The yogurt used to determine the nutrition facts was made with vitamin A & D fortified 2% milk. www.yogourmet.com. Made in Canada. Printed in Canada.
Nutrition Facts
Serving size 0.25 packet
Servings Per Container 24
Amount Per Serving (+)
Calories 5 135
Calories from Fat 0 45
% Daily Value*
Total Fat 0g 0% 8%
Saturated Fat 0g 0% 15%
Trans Fat 0g
Cholesterol 0mg 0% 7%
Sodium 5mg 0% 5%
Total Carbohydrate 1g 0% 4%
Dietary Fiber 0g 0% 0%
Sugars 1g
Protein 0g 0%
Vitamin A 0% 10%
Vitamin C 6% 6%
Calcium 0% 30%
Iron 0% 0%
(-) Information is currently not available for this nutrient.
(+)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs**.
** Percent Daily Values listed below are intended for adults and children over 4 years of age. Foods represented or purported to be for use by infants, children less than 4 years of age, pregnant women, or lactating women shall use the RDI’s that are specified for the intended group provided by the FDA.
Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g
Protein 50g 65g
Calories per gram:
Fat 9
Carbohydrate 4
Protein 4
Skim Milk Powder, Sucrose, Active Bacterial Culture (L. Bulgaricus, S. Thermophilus, L. Acidophilus).
Product Attributes
Warning Contains: This product is manufactured in a facility that manipulates products containing soy and milk.
Directions Keep in a cool, dry place. Use 5 go f starter per litre (quart) of milk. 1. Heat 1 litre of milk to 180 degrees F (82 degrees C) or bring to a boil. Cool to 108-112 degrees F (42-44 degrees C). 2. Dissolve 5 g of starter in a small amount of the cooled milk in a cup. Pour back into the litre of milk and mix well. 3. Incubate 4 to 4-1/2 hours or until desired firmness in the Yogourmet yogurt maker. May be used with any make of appliance, according to instructions. 4. Refrigerate to stop the process. Use with cow, goat or soy milk. Results with soy milk may vary. Please visit our website on yogourmet.com/directions for more information.

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