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Makes up to 10L of Natural Yogurt
This yoghurt culture is a freeze dried yoghurt culture ideal for making yoghurt and yoghurt cheese.
5 sachets in each pack, each sachet cultures 1 - 2 litres of milk.
To make yoghurt, sprinkle a whole sachet of culture to warmed milk and incubate at 40 degrees for 12 hours. Sachet is sufficient to make 1- 2 litres of yoghurt.
Our culture contains 100 MILLION probiotic bacteria cells per gram of yoghurt for up to 3 days after being made. The recommended daily intake is 1 million probiotic bacteria per gram of product, so our culture is well above the daily intake!
Freeze dried mixed strain culture containing: streptococcus thermophilus, lactobacillus delbrueckii subs. bulgaricus, bifidobacterium lactis, lactobacillus acidophilus.
This culture is shelf stable for 10 months. However, we suggest storing cultures in the freezer when you get them in order to prolong the life of the culture
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About the third or fourth time I've bought this same culture for making yoghurt at home. It usually last me about 6 months, making around a litre of yoghurt per week....very reliable. I make up a litre of starter culture using the whole sachet and incubating at 45C overnight. Then I keep that starter culture in the fridge in a sealed bottle. For each batch of yoghurt I take around 30 mls of the starter and make up to a litre with UHT whole milk, stir well and incubate overnight at 45C in my yoghurt making device. Much better than taking the remains of the previous batch of yoghurt to start the next one, which encourages contamination with other bacteria. I highly recommend this product.
The sachets are very good and do what I had hoped for. I can recommend them.
Tags: Cheese Culture