In a recent laboratory test, one tablespoon of fresh yoghurt made from this probiotic yoghurt culture still had a culture count of 21 billion live bacteria seven days after making!
We often get asked – is making it cheaper than buying it? This culture and good milk will give you a making cost of around $3.80 per kilo. Store bought yoghurts range from $4.50 to $12.00 per kilo. So yes it is worth making your own – plus you control the ingredients.
To make spectacular yoghurt, we recommend using the “Fermenting Flask” together with recipes and methods from our book “How to Make Butter & Yogurt.”
Ingredients: GMO-free Maltodextrin, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. bulgaricus, Bifidobacterium
Makes: 10-20 litres (10-20 quarts) of yoghurt