Yogurt culture - Type I
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Suggested dosage is 1/8 teaspoon per 4 - 5 litres milk (approx 1 gallon. Each sachet has been designed to inoculate 250 litres of milk (nearly 55 gallons), for the production of classic yogurt, Greek yogurt, fermented milk or frozen yogurt.
The culture should be added to milk and incubated at the correct temperature to produce delicious yogurt.
Handling: Allow powder to come to room temperature prior to use. Add directly to the milk, without any preliminary activation. Mix thoroughly to distribute culture evenly. Works well with cows, goats, buffalo or sheep milk. Not suitable for use with soya or almond milk.
This freeze-dried culture contains 2 carefully selected bacteria (Streptococcus Thermophilus and Lactobacillus delbrueckii, subsp. bulgaricus), to ensure consistent results when yogurtmaking.
Culture characteristics: Optimum operating temperature: 37 - 45ºC.
Gas production - None
Store unopened sachets in the fridge at between 4 - 7ºC (storage life 12 months) or frozen at -20ºC (storage life 18 months).
Certification: Non-GMO, BSE/TSE free, Food grade, Halal, Kosher.
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