Probiotic culture Sacco LPRA is a protective culture inhibiting unwanted bacteria, yeasts and moulds, making it perfect for cheesemaking. It may be applied in generic probiotic products such as e.g. fermented milk products and in feed (or vegetables). Probiotic Culture Sacco LPRA can be used for adding probiotics to yoghurt or culturing or fermenting vegetables to make dishes such as Korean kimchi or German sauerkraut.
Probiotic Fermented Vegetable Culture contains:
- Lactobacillus rhamnosus
- and a selected strain of Lactobacillus Plantarum
Probiotic Fermentation Vegetable Culture is a multi-purpose probiotic culture that can be added to make Probiotic products such as fermented milk products, including yoghurt and soft cheeses. Sprinkle the culture powder directly into your milk at the same time as you add your Yoghurt Starter Culture ensuring that the culture is well dispersed by gentle stirring.
Making your own yoghurt into a probiotic yoghurt with this is very economical as the Probiotic Culture is highly concentrated, and each sachet will make up to 100, 1-litre batches.
Please note: Probiotic Culture Sacco LPRA will not make cheese or yoghurt on its own and must be used in addition to a cheese or yoghurt starter culture.
Each sachet is supplied with two sterile jars to keep your culture safely in the freezer and allow you to easily pick up just a small amount on the end of a pointed knife.
SHELF LIFE OF CULTURES:
- Room temperature; 1 to 2 months
- Refrigerator; 6 to 12 months
- Freezer; 2 to 5 years