Probiotic Vegetable & Dairy Culture

2 grams - Suitable for 100 litres/kgs

With Two Sterile Jars

This popular veggie culture is used to ferment vegetables and juices and can be added to milk products like yoghurt, providing additional live probiotics.

Please Note: Probiotic Vegetable & Dairy Culture will not make yoghurt on its own and must be used in addition to a yoghurt starter culture to make yoghurt.

Probiotic Vegetable & Dairy Culture can be used for adding probiotics to yoghurt or culturing and fermenting vegetables to make dishes such as Korean kimchi or German sauerkraut.

Probiotic Vegetable & Dairy Culture Contains:

• Maltodextrin
• Lactobacillus rhamnosus
  and a selected strain of
• Lactobacillus plantarum

How Does It Work?

• Probiotic Vegetable & Dairy Culture is a protective culture inhibiting unwanted bacteria, yeasts and moulds.
• It may be applied in probiotic products such as fermented milk products and in cultured vegetables.
• A multi-purpose probiotic culture that can be used to make probiotic products such as fermented milk products, including yoghurt and soft cheeses, or fermented food recipes such as saurkraut, kimchi, fermented juices, sauces and more.
• To add probiotics to dairy yoghurt or cheese, simply sprinkle the culture powder directly into your milk while adding your yoghurt  or cheese starter culture, ensuring that the culture is well dispersed by gentle stirring.

How Much Does It Make?

• Each sachet will make up to 100 kilograms of fermented veggies.
• One sachet is also enough to add to 100 batches of yoghurt (1 litre batches).
• Making your own yoghurt into a probiotic yoghurt or making your own healthy fermented vegetables with this culture is very economical as the Probiotic Vegetable and Dairy Culture is highly concentrated.

Features:

• 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, and soy, and is GMO-Free.

I highly recommend that you purchase pH paper when buying the culture. The pH of the final ferment needs to be below 4.6. (Valerie Pearson)  

Shelf Life of Cultures:

When stored correctly, freeze-dried lactic cultures are typically viable long after any date on the pack.

We ship these products Australia-wide; however, they do require long-term storage in a freezer, on arrival. Extended time out of a freezer will decrease the shelf life.

Useful Links:

Wikipedia Entry - Lactobacillus rhamnosus
Specification Sheet
Frequently Asked Questions
GMO-Free Statement
Allergen Statement
Gluten-Free Declaration

Country of Origin: Italy

Making Fermented or Cultured Vegetables.

See Green Living Australia’s vegetable fermentation systems and see a batch of fermented veggies packed and started.

How to store the culture and how much to use.

This system will help you get the best value out of our yoghurt cultures, kefir and probiotic veggie culture, while helping protect the culture from moisture and contamination.