Yoghurt Cultures

Yoghurt culture or yoghurt starter is used to make yoghurt. For more information on making your own probiotic yoghurt, please see our Basic Principles and 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