Our cultures make great tasting yoghurts that you are sure to love. Three varieties to choose from for mild, tangy and non-dairy yoghurts.
Costing just a few cents per litre, pure yoghurt cultures will save you heaps versus buying yoghurt from the shops.
Pure yoghurt cultures are guaranteed to be alive. As soon as you add the culture to your milk (or alternative) it starts to grow and multiply.
What is Yoghurt Culture?
Choice of cultures:
The Non-Dairy Yoghurt culture is not recommended for dairy use as it has a different ratio of the bacteria species which can produce a dairy yoghurt with an undesirable texture. This a Vegan-friendly culture and contains two strains of probiotic bacteria.
The Mild and Tangy cultures are recommended all dairy and non-dairy yoghurt applications. These cultures used in conjunction with one of the probiotic cultures will make beautiful probiotic yoghurt.
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 culture 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 cultures that make the texture and flavour.
Making Thicker Yoghurt
Useful Tip: We have found that adding a few drops of calcium chloride to your milk will result in a thicker consistency yoghurt (for dairy yoghurt).
Shelf Life of Cultures:
When stored correctly freeze-dried lactic cultures are typically viable long after any date on the pack.
We ship these products Australia wide, however, they do require long term storage in a freezer, on arrival. Extended time out of a freezer will decrease the shelf life.