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This culture produces a lovely thick and creamy yoghurt, with medium acidity.
It consists of specifically selected strains of:
- a mild acidifying Lactobacillus delbrueckii ssp. bulgaricus
- and a low content of fast acidifying Streptococcus thermophilus
Making your own yoghurt is very economical as the culture is highly concentrated with each sachet making up to 100 one litre batches of yoghurt!
(This culture contains NO Bifidus, and is therefore OK for the SCD™ diet.)
Each sachet is supplied with two sterile jars to keep your culture safely in the freezer and allow you to easily pick up just a small amount on the end of a knife.
Free from gluten, peanut, sesame, eggs, celery, mustard, fish or shellfish, sulphites, lupine, soy, and is GMO Free.
Shelf Life of Cultures:When stored correctly freeze dried lactic cultures are typically viable long after any date on the pack.
Room temperature 1 to 2 months Refrigerator 6 to 12 months Freezer 2 to 5 years
Links:Yoghurt Making Directions
Frequently Asked Questions
GMO Free Statement
Allergen Statement Gluten Free Declaration
Customer Reviews 4 item(s)
- thick, creamy and very mild
Got a bit of a shock when I opened the package and found a very, very small amount of starter (thought it was the wrong amount) so I did some research and confirmed the amount did make 100 litres. It really does take a tiny amount of starter to make 1 litre. The yoghurt is very mild and creamy and only needs a touch of sweetness.
- Yogurt Addict.
Awesome product. I've already used up my sachet in just under a year. I managed to make just over 100l of yogurt but think I could have stretched it further easily. I used an Easiyo to make it. Perfect every time.
- Easy and delicious
Delicious mild and creamy. Has never failed. Need so little it is very economical.
- So easy
Love this culture. The process is simple and quick. Then it is a matter of waiting for the culture to do its work.The resulting yoghurt is smooth and creamy. It has proven to be a big hit with the kids who are now asking for yoghurt.