Probiotic Vegetable & Dairy Culture - 100 litres/kgs
Ferment vegetables or add probiotics to yoghurt
This culture ferments Vegetable and Juices, and adds probiotics to milk products like yoghurt.
Probiotic Vegetable & Dairy Culture can be used for adding probiotics to yoghurt or culturing or fermenting vegetables to make dishes such as Korean kimchi or German sauerkraut.
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 contains:
- Lactobacillus rhamnosus
and a selected strain of
- Lactobacillus plantarum
Probiotic Vegetable & Dairy Culture is a protective culture inhibiting unwanted bacteria, yeasts and moulds. Probiotic Vegetable & Dairy Culture may be applied in generic probiotic products such as e.g. fermented milk products and in vegetables (or feed).
Probiotic Vegetable & Dairy Culture is a mulit-purpose probiotic culture that can be added to make Probiotic products such as fermented milk products, including yogurt and soft cheeses. Sprinkle the culture powder directly into your milk at the same time as you add your Yoghurt Starter Culture ensuring that the culture is well dispersed by gentle stirring.
Making you own yoghurt into a probiotic yoghurt with this is very economical as the Probiotic Vegetable & Dairy Culture is highly concentrated, and each sachet will make up to 100, 1 litre batches.
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 temperature||1 to 2 months|
|Refrigerator||6 to 12 months|
|Freezer||2 to 5 years|
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