Probiotic Yoghurt Cultures

Great Taste

Great Taste

Our cultures make great tasting yoghurts that you are sure to love. Three varieties to choose from for mild, tangy and non-dairy yoghurts.

Saves Money

Saves Money

Costing just a few cents per litre, pure yoghurt cultures will save you heaps versus buying yoghurt from the shops.

Live Bacteria

Live Bacteria

Pure yoghurt cultures are guaranteed to be alive. As soon as you add the culture to your milk (or alternative) it starts to grow and multiply.

What is Yoghurt Culture?

Yoghurt culture or yoghurt starter is used to make yoghurt. For more information on making your own probiotic yoghurt, please see our Basic Principles and Directions.

Choice of cultures:

The Non-Dairy Yoghurt culture is not recommended for dairy use as it has a different ratio of the bacteria species which can produce a dairy yoghurt with an undesirable texture. This is a Vegan-friendly culture and contains two strains of probiotic bacteria.

The Mild and Tangy cultures are universal and are recommended for all dairy and non-dairy yoghurt applications. These cultures are grown on a dairy base and contain two strains of probiotic bacteria.

Adding Probiotics

Please Note: Extra Probiotic cultures may be used in conjunction with these yoghurt cultures to add more valuable probiotic strains to your yoghurt.  

Making Thicker Yoghurt

We have found that adding a few drops of calcium chloride to your milk will result in a thicker consistency yoghurt when making dairy yoghurt.

Non-dairy yoghurts can be thickened with the addition of Smooth Gel or Classic Pectin.

Shelf Life of Cultures:

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

Room temperature   weeks
Refrigerator   months
Freezer   years

 

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.

 

 

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