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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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Tags: Cheese Culture