Sour Milk Starter

Soured milk (clabber )   Contains bacterial cultures:   - Lactococcus lactis subsp. lactis, - Lactococcus lactis subsp. cremoris, - Lactococcus lactis subsp. lactis biovar. diacetylactis, - Leuconostoc mesenteroides subsp. cremoris.  For the best results, use whole cow's or goat's milk only! Does not contain gluten. It does not contain sugar, thickeners, or any chemical additives. Does not contain genetically modified ingredients. How to make Sour Milk:Heat 1 liter of milk to 176 °F to eliminate any foreign bacteria.If you're using pasteurized or grain milk, only heat it up to 108 °F.Pour the milk into a container and cool it down to about 108 °F.Important: Make sure the container has a tight lid.Now, open the sachet with bacteria, pour it into the milk, mix well, and close the container tightly.Let it ferment for up to 16 hours at around 108 °F.Wait until it reaches the desired thick consistency. It's usually best to check after 12 hours.If the yogurt hasn't formed yet, heat it up