Mild Yoghurt Culture - 100 litres
This culture produces a lovely thick and creamy yoghurt!
This culture produces a lovely thick and creamy yoghurt, with mild to medium acidity.
Makes a wonderful, great tasting yoghurt that you are sure to love. Mild flavour is perfect for the whole family.
Costing just a few cents per litre, this culture will save you heaps versus buying yoghurt from the shops.
This pure yoghurt culture is guaranteed to be alive. As soon as you add it to your milk it starts to grow and multiply.
- Pure, live culture with no fillers or additives.
- 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.
- This culture is suitable for the whole family, including the softer palates of children, with a mild flavour and creamy texture.
- 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.
See Our Videos
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.
How to make dairy yoghurt.
Directions are supplied with the culture and you can see them on this site but sometimes just seeing it happen is the way to learn.
Just the best yoghurtBy: Nicky on 2 January 2022I have been making yoghurt for a few years now and have recently found the culture at Greenliving this is by far the most economical culture yet it it that good I even got my best friend to make her own you can adjust the flavours to suit I love Vanilla and once set add whatever fruit you like I’m very partial to home cooked Rhubarb
Yoghurt cultureBy: Marion on 28 November 2021This is a very mild culture which produces a mild, very nice yoghurt. I have bought this several times and it is always consistent. I use it with lactose free UHT milk so it is quite sweet. I would prefer a thicker yoghurt however.
great yoghurt cultureBy: Nicky on 16 November 2021Bought this for a Birthday pressie for a fiend with a yoghurt maker she loves it has made multiple lots of yoghurt since October and told she is not buying the supermarket yoghurt again home made stuff is creamier thicker and the taste is much more superior this is definitely a winner. here is all we use 1Ltr full cream Pauls long life milk 1/3 cup sugar 1/3 cup full cream milk powder heat to 40deg Celsius remove from heat 3 drops Calcium Chloride 1 drop measure of the mild culture 1 tbspoon good Quality Vanilla or to your taste give it a stir put in jars place 1 Tblspn vanilla turn machine on for 19 hrs end result = thick creamy yoghurt
simply the bestBy: Nicky on 23 October 2021Wow this is the culture to use with the Calcium Chloride and 1/3 cup of full cream milk powder and 1/3 cup sugar 1 tbsp vanilla optional it makes a thick and creamy yoghurt I also make it with lactose free milk for hubby
Deliciously thick and creamy yoghurtBy: MC on 21 September 2021I make yoghurt just with this culture and full fat milk alone and it is so thick and beautifully set like Greek yoghurt even without any thickeners. I put my yoghurts in the oven on about 40C for 8-12 hours overnight and it works a treat.
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