Tangy Yoghurt Culture - 100 litres
Makes up to 100 litres of yoghurt!
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.
|Room temperature||1 to 2 months|
|Refrigerator||6 to 12 months|
|Freezer||2 to 5 years|
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