Tangy Yoghurt Culture - 100 litres
Makes up to 100 litres of yoghurt!Rated 5/5 based on 7 reviews.
This culture produces a really thick, smooth textured yoghurt, with a more acidic flavour than the Mild Yoghurt Culture.
It consists of specifically selected strains of:
- Streptococcus thermophilus
- Lactobacillus delbrueckii ssp. bulgaricus
Making your own yoghurt is very economical as the culture is highly concentrated, and each sachet will make up to 100 one litre batches of yoghurt!
(This culture contains NO Bifidus, and is therefore OK for the SCD™ diet.)
This yoghurt is an absolute winner if you like a tangy, more acidic yoghurt! The extra tang makes this an ideal yoghurt for cooking, where you want the flavour of the yoghurt to come through.
Please note: The longer you leave this yoghurt incubating, before refrigeration, the more acidic it will be. Don't forget it and leave it too long!
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.
Makes great sour creamBy: Penny on 6 September 2018We are enjoying our first batch of sour cream using this culture in combination with the ABC culture. This is a very economic culture considering how many batches it can make. Some improvement could be achieved with perhaps a measuring spoon as it is difficult to estimate the correct amount which may tend to lead to using too much. While this doesn't effect the quality of the yoghurt/cream it reduces the economy of the product. Also, perhaps a smaller packet size would reduce wastage due to the tiny amount in such a huge packet. Overall a great product with good information supplied with it.
Not too tangy but just rightBy: Anna on 14 August 2018I've never made yoghurt before but I love Greek-style yoghurt so I purchased the 'tangy' starter. The resulting yoghurt was lovely... creamy and not too tangy. I'll keep using this starter.
Tangy Yoghurt CultureBy: Terry Butwell on 19 June 2018I have used this product for several years now and I have never encountered any problems or had any failures. I make 1.5 Litres per week and the product lasts for a full 12 months.Having said that I found that towards the end of my last culture the culture powder became hard and a little difficult to separate into the right amount for my mix. Although this change to the culture did not affect the outcome of the yoghurt - it was still as good as the first time I used it. I find that combining this culture with the Devondale UHT full cream milk plus full cream milk powder is the easiest and a simple way to produce great yoghurt. All our grandkids love it and it makes great Riata for curries. I have it every night on top of a bowl of fresh fruit. No sugar no additives so you know what you are eating and at a cost of around $1.50 or less per Litre it is simply the cheapest health food you can get. Thank You Green Living. Terry Butwell
Tangy yogurt cultureBy: Anne on 28 May 2018Lovely flavour. Works every time
Tangy and economical yoghurtBy: Piet on 1 May 2018Terrific yoghurt every time. Add 1 desert spoon of brown sugar to 2L milk to get a tangier taste as it is food for the bacteria, encouraging it to populate more vigorously. In this case increase fermentation time.