Green Living Australia
Yoghurt Maker Non Dairy Culture + Probiotics & Classic Pectin Value Pack
Our yoghurt maker is just brilliant, as it will make yoghurt batches from 1 to 2 litres, and maintains the correct temperature very accurately, even over extended fermentation times.
The yoghurt maker stands 265mm high, with a diameter of 190mm, and comes with a high quality BPA free food grade 2 litre fermentation pot.
Suitable for cows, goat, soy milk and even coconut cream.
Simply fill with your milk, whatever kind you are using, add the culture and turn on.
Leave for 8 to 12 hours (or longer), and you will have the most delicious yoghurt.
The GLA 2 Litre Yoghurt Maker is suitable for extended fermentation times of 24 hours or more, as it maintains it's temperature very accurately.
Please Note: Your dairy milk will need heat treating to 90° C, as per our instructions on this page, to help break down, or unravell some of the dairy proteins to help make a thicker yoghurt. Long Life, or UHT milk has already been heat treated so just needs warming to around 40° C before being put into the yoghurt maker and adding the culture.
* 12 Month warranty.
Non Dairy Yoghurt Culture with Probiotics
This culture has been specifically grown on a non-dairy & non-soy based growth medium, to be 100% Dairy & Soy Free.
It consists of specifically selected strains of:
- Streptococcus thermophilus
- Lactobacillus delbrueckii ssp. bulgaricus
- and the probiotics
- Bifidobacterium animalis ssp. lactis
- Lactobacillus acidophilus
Making your own yoghurt with this culture is very simple, and very economical as the culture is highly concentrated, and each container will make 100 one litre batches of:
Yes, this culture will make dairy yoghurt too.
Each sachet is supplied with two sterile jars to keep your culture safely in the freezer, and allow you to easily pick up just a small amount on the end of a knife.
SHELF LIFE OF CULTURES:
When stored correctly freeze dried lactic cultures are typically viable long after any date on the pack.
||1 to 2 months
||6 to 12 months
||2 to 5 years
COMMERCIAL GRADE PECTIN
Pectin is a naturally occurring product in fruit, that helps the setting of jam. Some fruits have less pectin than others, and the riper the fruit gets the less pectin there is.
Pectin is a substance in fruits that forms a gel if it is in the right combination with acid and sugar. All fruits contain some pectin. Apples, crab apples, gooseberries and some plums and grapes usually contain enough natural pectin to form a gel. Other fruits, such as strawberries, cherries and blueberries, contain little pectin and must be combined with other fruits high in pectin or with commercial pectin products to obtain gels. Because fully ripened fruit has less pectin, one-fourth of the fruit used in making jellies without added pectin should be under ripe.
The proper level of acidity is critical to gel formation. If there is too little acid, the gel will never set; if there is too much acid, the gel will lose liquid (weep). For fruits low in acid, add lemon juice or other acid ingredients as directed.
This is commercial grade pectin manufactured from citrus peel.
Please note: Pure Pectin may clump as it is added to your jam, so it is advisable to mix it with a small amount of the sugar from your recipe, to make mixing it in easier.