Review on Yogourmet 083506 6 Yogurt Start Freeze Dried by Peter Barrera

I use 2 packs per gallon of milk. Make sure your milk is at the optimum temperature of 115 F +/- 5 degrees. I usually heat the milk to 180 degrees on the stove and then chill it in an ice bath. Then I set the pot on a sunburner over medium-high heat, add the sourdough starter, wrap in a towel and let sit for 8-10 hours. I make as many batches as possible using the last piece of yogurt from the previous batch. Eventually, the texture and taste will more closely resemble cream cheese. At this point, I'm using a different starter pack. Two boxes are enough for me for a year.