Probiotic Fermented Vegetable Culture

Probiotic Fermented Vegetable Culture 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 Fermented Vegetable culture is a protective culture inhibiting unwanted bacteria, yeasts and moulds. It may be applied in generic probiotic products such as e.g. fermented milk products and in feed (or vegetables).

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 Vegetable & Dairy Culture is highly concentrated, and each sachet will make up to 100, 1-litre batches.

Please note: Probiotic Vegetable & Dairy Culture will not make yoghurt on its own and must be used in addition to a yoghurt starter culture to make yoghurt.

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

LINKS:

Specification Sheet
Frequently Asked Yoghurt Questions
GMO Free Statement
Allergen Statement