Recommended Use
Scoop size = 0.8 gram

Add half scoop ( 0.4 gm) of yogurt culture, per 2-4 quarts of milk at 100 Deg F (38 Deg C). Mix thoroughly and ferment for 9 hours or longer. Then refrigerate the yogurt made. Keep the yogurt culture in the freezer.

Expiration Date: One year from date of shipment