YOGURT CULTURE - TYPE I

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Each sachet has been designed to inoculate up to 250 litres for the production of a single batch of classic yogurt, Greek yogurt, fermented milk or frozen yogurt.

The culture should be added to milk and incubated at the correct temperature to produce delicious yogurt.

Handling: Allow powder to come to room temperature prior to use. Add directly to the milk, without any preliminary activation. Mix thoroughly to distribute culture evenly. Works well with cows, goats, buffalo or sheep milk.

This freeze-dried culture contains 2 carefully selected bacteria (Streptococcus Thermophilus and Lactobacillus delbrueckii, subsp. bulgaricus), to ensure consistent results when yogurt making.

Culture characteristics: Optimum operating temperature: 37 to 45ºC.

Sachets are best stored frozen at -20ºC. Storage life 18 months.

Certification: Non-GMO, BSE/TSE free, Food grade, Halal, Kosher.

Download Yogurt Culture - Type I PDF


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