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|