Yogurt

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151

The 151 yogurt culture produces a probiotic yogurt with very mild flavor and thick body.

611

The 611 yogurt culture produces a yogurt with traditional full yogurt flavor (slightly tart) and medium body. 

653

The 653 yogurt culture produces a yogurt with mild-to-medium tart flavor and smooth heavy body. 

ABY2C

ABY-2C yogurt culture produces a probiotic yogurt with very mild flavor and heavy body and texture.

ABY611

ABY611 yogurt culture produces a probiotic yogurt with traditional full yogurt flavor (slightly tart) and medium body.

ABY653

ABY653 yogurt culture produces a probiotic yogurt with medium flavor and medium to heavy body. 

Vegetal 7 Non-Dairy Yogurt

Dairy-free yogurt culture: Vegetal is a blend of dairy-free freeze-dried lactic acid bacteria specifically selected for use in making dairy-free yogurt. This culture results in a mild yogurt flavor with a smooth texture and medium body. Vegetal is ideally suited for soy or rice milk.