• Use it with all your utensils to prepare yogurt. • Contains active live bacteria such as Lactobacillus delbrueckii subsp. Bulgaricus and Streptococcus thermophilus. • Each sachet of this mild-flavored yogurt culture can be serially cultured. • One sachet is enough to make 1 quart of plain yogurt, and be re-cultured. • Contains active live bacteria such as Lactobacillus gasseri, Lactobacillus rhamnosus. • Yogurt is a dairy product, produced by the bacterial fermentation of milk. • People have been preparing and consuming yogurt for at least 5,500 years. • The first yogurts were probably spontaneously fermented by the wild bacteria Lactobacillus delbrueckii subsp. bulgaricus. • In 1916, Isaac Carasso from Barcelona introduced packaged yogurt in Europe. • Yogurt with added fruit jam was patented in 1933. • Consuming yogurt is associated with longevity. • The bacteria in yogurt can relieve symptoms of irritable bowel syndrome. • Yogurt helps fight vaginal infections. • A cup of plain yogurt contains only 140 calories. • Yogurt is a nutritious food rich in protein, calcium, riboflavin, vitamin B6, and B12.