Yogurt Culture - general purpose

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Yogurt general purpose culture containing both lactobacillus bulgaricus and streptococcus thermophilus. This makes incredibly reliable yogurt every time and creates the perfect gel structure to produce a rich, creamy product.

Product Description

  • Produces UP TO 33 BATCHES from just ONE SACHET!
  • Our yogurt culture brand produces a yogurt starter solution - MASSIVELY INCREASING YOUR YOGURT YIELDS!
  • Superior consistency and viscosity, thanks to NOT being a mono-culture product.

Our yogurt culture contains both lactobacillus bulgaricus and streptococcus thermophilus, making incredibly reliable yogurt every time and creating the perfect gel structure - producing the rich, creamy consistency.

This freeze-dried starter culture is of excellent and consistent quality and with care should provide delicious yogurt, time after time. It is not a monoculture, but a carefully balanced blend of lactobacillus bulgaricus and streptococcus thermophilus, which has been developed to ensure optimum results.

The culture is supplied as a freeze-dried sachet which is simply stirred into 1 litre of fresh milk and then incubated by keeping at 42 - 44°C (108 - 111°F) for 6 - 8 hours to produce the starter solution. This starter solution, when produced as above, should be stored in a suitable container and kept tightly covered in the refrigerator. Once prepared, the solution should not be frozen but simply kept refrigerated at all times - note that this is different to our cheese starter cultures, where the prepared starter solution is not affected by freezing.

The unopened yogurt starter sachets may be stored in the freezer and this will also extend their shelf life indefinitely.

For the actual yogurt production, the best method is to use pasteurized or sterilized milk, or if using raw milk then heat first to 95°C (200°F) to kill off any unwanted bacteria and then cool. With the milk at 42 - 44°C (108 - 111°F) add about 3% of the starter solution - i.e. 1 fl oz, 30 mls (or 2 tablespoonfuls) per litre, stir and incubate at this temperature for 6 - 8 hours to produce thick creamy yogurt. After incubation, stir in whatever fruit or flavourings are desired and pour into suitable containers and refrigerate.  Please note that the culture is used to start the culturing process and may be different viscosity to the finished yogurt.

For those wishing to make vegan yogurt, please use our vegan culture that is specially designed for this purpose.

The 1 litre of solution produced from each sachet is enough for the production of over 30 batches of yogurt - how's that for economy? Full instructions are provided with every sachet.

Click here for our yogurt recipe.

Click here for information on how to prepare your yogurt culture solution.


Review by:
I bought this culture for its range of bascilli although I knew nothing about yogurt making. I wasn't disappointed. I have made consistently good, creamy, thick yogurt for the past 12 months with this culture. I store the unopened packets in the freezer and it extends the shelf life by a further 6 months. The company was very helpful, even to the point of finding me a supplier of unhomogenised milk near where I live. I would definitely recommend this company and their product. (Posted on 28/06/2016)
Review by:
Speaking as a complete beginner in the world of yogurt making I cannot fault this product. It performs EXACTLY as described on the website and is VERY EASY to use. Just remember to keep everything scrupulously cleaned and sterilised and you will be rewarded with the most delicious tasting thick, creamy and nutritious yogurt, without all the shop bought extras!!!
I will definately be buying again and have already recommended it to others. (Posted on 27/01/2015)


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