Add valuable probiotics to your yoghurt or soft cheese. Can also be used to make a healthy probiotic drink.

Please note: ABC Probiotic Culture will not make yoghurt on its own and must be used in addition to a yoghurt starter culture to make yoghurt.

Contains:

• Lactobacillus acidophilus
• Bifidobacterium animalis ssp. lactic
• Lactobacillus casei

How Does It Work?

ABC Probiotic Culture works by adding live probiotics to your recipe. Simply add the required amount of culture and allow to ferment naturally for the specified time (usually 8 to 12 hours). The culture will eat the available sugars in your recipe and create acid as it ferments.

When using the ABC to add to Yoghurt:

If you are only using your ABC Probiotic Culture to add to your yoghurt, you can go ahead and add the ABC Culture to the Yoghurt Culture, in the same sterile jar. Give it a good shake to mix it and then use this blend of Yoghurt Culture and ABC Culture to make your yoghurt. This will ensure that your blend is perfectly balanced every time.  Once you have this blend, follow the normal dosage instructions.

Shelf Life of Cultures:

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

Useful Links:

Frequently Asked Questions
Specification Sheet
GMO-Free Statement
Allergen Statement
Gluten Free Declaration

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.

Testing the Culture:

When your culture is active, it will eat the sugars in the milk and create acid. This means the pH will drop as the milk becomes more acidic. You can test your culture by adding some to milk and then measuring the pH as it drops. If you do not have some pH paper to do this, you can do it by taste. Compare the taste of the uncultured milk to the cultured milk and you should be able to taste the difference.