Green Living Australia Mild yoghurt culture - makes 100 litres

GREEN LIVING AUSTRALIA
MILD YOGHURT CULTURE - 100 LITRES

It is advised to use 2 sterile containers (small around the size of specimen 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.

THIS CULTURE PRODUCES A LOVELY THICK AND CREAMY YOGHURT, WITH MEDIUM ACIDITY.
It consists of specifically selected strains of:a mild acidifying Lactobacillus delbrueckii ssp. bulgaricus
and a low content of fast acidifying Streptococcus thermophilus
Making your own yoghurt is very economical as the culture is highly concentrated with each sachet making up to 100 one litre batches of yoghurt!

It is advised to use 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.

Free from gluten, peanut, sesame, eggs, celery, mustard, fish or shellfish, sulphites, lupine, soy, and is GMO Free.

When stored correctly freeze dried lactic cultures are typically viable long after any date on the pack.

Room temperature  1 to 2 months

Refrigerator  6 to 12 months

Freezer  2 to 5 years