A Traditional Yoghurt Culture that produces a full, creamy textured and strong flavoured yoghurt.

This yoghurt culture is ideal for use with low-fat and skim milk products to
make a low-fat yet intense-flavoured and full-bodied yoghurt.

Directions:

1.    Heat 1 litre of pasteurised milk to between 37-43°C.
2.    Add ½ tspn of Culture and stir well.
3.    Keep mixture at 37-43°C for 4 – 6 hrs.
4.    Refrigerate finished yoghurt at 2-4°C

Makes 10 x 1 litre batches

Serving Suggestions

Add your favourite fruit or flavourings to the mix before allowing the yoghurt mix to
stand (incubate) at step 3 above.
 

Contains strains of the following Cultures:   

Streptococcus thermophilus
Lactobacillus delbrueckii subsp. bulgaricus