I have made a number of batches of yoghurt with this culture now, the yield is exceptional, and the finished product excellent in flavour and consistency. I have made 2 batches using the raw culture and 3 batches using about 100ml reserved from the previous batch, producing a true heirloom yoghurt. The yield for both ways is the same. I use Fresha Valley A2 milk and have consistent results. I use a heatpad at 40°C, 2 Litres of milk produces about 1Kg of curds and 1L of whey. Great superior product, well done the Country Trading Team.