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Yoghurt Cultures:

Tangy Yoghurt Culture $17.95

Mild Yoghurt Culture $17.95

Non-Dairy Yoghurt Culture $17.95

Other Cultures:

Sourdough Culture 5 grams $17.95

 

 

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?

Yoghurt culture or yoghurt starter is used to make yoghurt. For more information on making your own probiotic yoghurt, please see our Basic Principles and Directions.

 

Adding Probiotics

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

Refrigerator months

Freezer years

Tangy Yoghurt Culture - 100 litres

$17.95

​​​​​​​​​​This culture produces a really thick, smooth textured yoghurt, with a more

acidic flavour than the Mild Yoghurt Culture.

 

Mild Yoghurt Culture - 100 litres

$17.95

This culture produces a lovely thick and creamy yoghurt, with mild to medium acidity.

 

Non-Dairy Yoghurt Culture with Probiotics - 100 litres

$17.95

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.

 

$17.95

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.

 

 

  • Consists Of.

  • Five Lactobacillus strains

  • Leuconostoc mesenteroides

  • Two Pediococcus strains

 

 

  • Includes

  • 5 gram sachet of culture

  • A sterile storage jar