Yogurt culture, Type I

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£13.95

Availability: In stock

An excellent general purpose single dose yogurt culture, suitable for the production of classic yogurt, greek yogurt, fermented milks, frozen yogurts.
 

Product Description

Suggested dosage is 1/8 teaspoon per 4 - 5 litres milk (approx 1 gallon. Each sachet has been designed to inoculate 250 litres of milk (nearly 55 gallons), for the production 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 yogurtmaking.

For those wishing to make yogurt using coconut or almond milk, please note… "Our yogurt cultures work by the fermentation of lactose present in milk and these bacteria produce lactic acid, which acts on animal milk proteins to give yogurt its texture and characteristic tang... Despite their names, 'almond or coconut milk' aren't milks, but the liquid that comes from grated almonds - or the 'meat' of a brown coconut. They have loads of fats - but unfortunately no lactose for the bacteria to work on. I'll quote Wikipedia here: "Non-dairy yogurt substitutes: Various manufacturers have endeavored to produce plant-based substitutes for yogurt, using soy milk, rice milk, nut milks such as almond milk, and coconut milk, for consumers who are unable to tolerate dairy products in any form. Although Lactobacillus strains exist that can produce lactic acid from plant-derived feed stock (e.g. sauerkraut), since plants do not produce lactose, it is not possible to produce genuine yogurt from plant sources with the same bacteria cultures used to convert milk into yogurt...."

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

Gas production - None

Store unopened sachets in the fridge at between 4 - 7ºC (storage life 12 months) or frozen at -20ºC (storage life 18 months).

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

Click here for instructions and information leaflet.

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