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Yoghurt Starter Cultures are all free from Gluten, Peanut, Sesame, Eggs, Celery, Mustard, Fish or Shellfish, Sulphites,
Lupine, Soy, and is GMO Free.
What is Yoghurt Culture?
Please Note: Probiotic Cultures may be used in conjunction with the "mild" and "tangy" yoghurt cultures to add valuable probiotic properties to your yoghurt. The "non-dairy" version already contains probiotics. While additional probiotics may be added to the "non-dairy" culture, adding too much may result in the probiotic cultures out-competing the yoghurt texture and flavour cultures.
Making Thicker Yoghurt
Useful Tip: We have found that adding a few drops of calcium chloride to your milk will result in a thicker consistency yoghurt (for dairy yoghurt).
Shelf Life of Cultures:
When stored correctly freeze dried lactic cultures are typically viable long after any date on the pack.
Room temperature weeks
Tangy Yoghurt Culture - 100 litres
This culture produces a really thick, smooth textured yoghurt, with a more
acidic flavour than the Mild Yoghurt Culture.
Mild Yoghurt Culture - 100 litres
This culture produces a lovely thick and creamy yoghurt, with mild to medium acidity.
Non-Dairy Yoghurt Culture with Probiotics - 100 litres
This culture makes non-dairy yoghurt including Soy, Coconut and Almond Yoghurt
at a fraction of the cost.
Sourdough Culture 5 grams
Free from Gluten, Peanut, Sesame, Eggs, Celery, Mustard, Fish or Shellfish, Sulphites, Lupine, Soy, and is GMO Free.
This Sourdough Starter Culture is a mixture of multiple strains of bacteria, which together ensure a uniform and controlled production of sourdough for the preparation of bread.
Making sourdough bread at home;
Use 1/4 of a gram of culture to make 1 kg of pre-dough.
Feed your pre-dough and keep it alive for months or even years.
Start a new pre-dough whenever you want.
Use different types of flour to enhance your sourdough making.
Five Lactobacillus strains
Two Pediococcus strains
5 gram sachet of culture
A sterile storage jar