Probiotic cultures are used to add valuable probiotic properties to yoghurt, drinks or fermented vegetables. For more information on making your own probiotic yoghurt, please see our Yoghurt Basic Principles and Yoghurt Directions.
Please Note: Probiotic cultures may be used in conjunction with the "mild" and "tangy" yoghurt cultures to add valuable probiotic properties to your yoghurt. The "non-dairy" version already contains probiotics. While additional probiotics may be added to the "non-dairy" culture, adding too much may result in the probiotic cultures out-competing the yoghurt texture and flavour cultures.
Useful Tip: We have found that adding a few drops of calcium chloride to your milk will result in a thicker consistency yoghurt.
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|