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.