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Tangy Yoghurt Culture - 100 litres

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Tangy Yoghurt Culture - 100 litres
$16.95

Availability: In stock

Makes up to 100 litres of yoghurt!

Product Number: 1410

Description

Details

This culture produces a really thick, smooth textured yoghurt, with a more acidic flavour than the Mild Yoghurt Culture.

It consists of specifically selected strains of:

  • Streptococcus thermophilus
  • Lactobacillus delbrueckii ssp. bulgaricus

Making your own yoghurt is very economical as the culture is highly concentrated, and each sachet will make up to 100 one litre batches of yoghurt!

(This culture contains NO Bifidus, and is therefore OK for the SCD™ diet.)

This yoghurt is an absolute winner if you like a tangy, more acidic yoghurt! The extra tang makes this an ideal yoghurt for cooking, where you want the flavour of the yoghurt to come through.

Please note: The longer you leave this yoghurt incubating, before refrigeration, the more acidic it will be. Don't forget it and leave it too long!

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 temperature1 to 2 months
Refrigerator6 to 12 months
Freezer2 to 5 years

Links:

Yoghurt Making Directions
Frequently Asked Questions
Specification Sheet
GMO Free Statement
Allergen Statement
Gluten Free Declaration

Reviews

Customer Reviews 1 item(s)

Brilliant
Love this product. Makes a fantastic Greek style yoghurt. Went to a brew shop with a friend and saw they had yoghurt making supplies so checked them out. They were selling a large pouch of culture that needed 20g per litre of milk. I can't imagine what fillers are in their culture when all I need is a smidge of your culture. Very happy that I found you first.
Rating
Review by AussieJarrah / (Posted on 31/01/2016)