Langfill mesophillic yogurt starter 2tsp

Description

Langfil
I obtained this culture from someone who had it sent to them from Sweden.
The texture is thick. It ferments at room temp (70-78 F), like all the others and takes about 24 hours to finish. Sometimes a little longer. It enjoys whole milk, the fattier the better.
No yogurt maker required. One starter can be used to make unlimited amounts of homemade yogurt, as long as you reserve a small amount of yogurt from the current batch to inoculate the next batch of homemade yogurt. With care, this yogurt culture can be used to make homemade style yogurt indefinitely.
Mild flavor, makes an excellent base for dressings and smoothies.
Bacteria present :
Lactococcus lactis var. longi, a strain of bacteria that converts the carbohydrates in milk into long chains of polysaccharides, which cause the long consistency.
How to Make LangFil:
As a mesophilic yogurt culture, this yogurt starter cultures at room temperature. To make a batch of homemade yogurt, the yogurt culture is simply added to milk, stir, and then allowed to culture.
You will receive 2 tsp, enough to make 2 cups.