This dairy free yoghurt culture is a freeze-dried yoghurt culture ideal for making yoghurt and yoghurt cheese, which contain the following strains; streptococcus thermophilus, lactobacillus delbrueckii subs. bulgaricus, bifidobacterium lactis, lactobacillus acidophilus.
To make yoghurt, sprinkle a whole sachet of culture to warmed milk and incubate at 40 degrees for 12 hours. Each 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!!
This culture is shelf stable for 8 months. However, we suggest storing cultures in the freezer when you get them in order to prolong the life of the culture.
