Dairy Free Yoghurt Culture – 5 Pack

Name: Dairy Free Yoghurt Culture - 5 Pack
Brand: Mad Millie
SKU: MM73009
Availability: InStock

$13.95

or 4 payments of $3.49 with Afterpay

This Dairy Free Yoghurt Culture culture is a freeze-dried yoghurt culture ideal for making dairy yoghurt, non-dairy yoghurt, and yoghurt cheese. Perfect replacement packs for our Coconut Yoghurt and Greek Yoghurt kits.

Carrier: Sucrose, maltodextrins (from non-GM corn).

5 pack of single-use dairy-free yoghurt starter cultures.

In stock

SKU: MM73009 Categories: Cultures & Moulds, Preserving & Fermenting, Yoghurt Making Brand: Mad Millie

The Dairy Free Yoghurt Culture is a freeze-dried mixed strain culture containing:

Streptococcus Thermophilus,
Lactobacillus delbrueckii subs. bulgaricus,
Bifidobacterium lactis, and
Lactobacillus acidophilus.

5 sachets included in each pack. Culture is dairy free!

To make yoghurt, sprinkle a whole sachet of culture to warmed milk and incubate at 40 degrees for 12 hours. The sachet is sufficient to make 1- 2 litres of yoghurt.

Our culture contains 100 MILLION probiotic bacteria cells per gram of yoghurt for up to 3 days after being made. The recommended daily intake is 1 million probiotic bacteria per gram of product, so our culture is well above the daily intake!!

This culture lasts out of the freezer (at room temperature) for 8 months so will be fine during postage. However, we suggest storing cultures in the freezer as soon as you get them in order to prolong the life of the culture.

Weight	0.020 kg
Dimensions	14 × 8 × 1 cm

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Q & A

Is this an heirloom culture or is it for making yogurt as a one-off? Sarah J asked on 14/08/2024

Hi Sarah. These cultures are a freeze-dried starter ulture and the content is anywhere between 1-5 grams but not more which contains yogurt bacteria and sugar as a carrier on which the bacteria live in during the hibernation. These bacteria fully rely on the authentic fermentation and fully dependent on the milk used, incubation times and sanitation of the milk. The best feature is that this kind of starter makes real yogurt, however it requires more patience, and experience to pick up the right milk and sanitize and control the fermentation. However, the mother culture is fully developed and the best thing is that the second batch and the 3rd batch would be better and it would require significantly less time for incubation delivering a real yogurt anywhere in the world.

If you sanitize the milk, containers, and utensils you will be making more than 5 batches as some people can use a sachet for a year or even more.

Hope that helps, Gavin

Gavin answered on 19/08/2024 store manager