Crafty Cultures Natural Yoghurt Starter Culture 50 litres

• 1 x 2g sachet of living natural yoghurt starter culture
• Bacteria strains (probiotics) of Lactobacillus bulgaricus and Streptococcus thermophiles
• Makes up to 50 litres
• This sachet can directly set 50 litres of milk in one batch or if you’d like to make smaller batches at a time use the "daughter culture" method as prescribed in the directions to set up to 50 litres worth of yoghurt over a period of time
• Has a lifetime of 1 – 2 years if stored correctly. 
• Best stored in the freezer to prolong its viability (yoghurt doesn’t have an ‘expiry date’ but becomes less and less effective eventually)
• Can be used to make non-dairy yoghurt*
• Comes with instruction leaflet

For full instructions on making yoghurt with this culture, please follow this link.

*Please note: this culture contains bacterial strains on an extremely small amount of lactose substrate (milk sugars), this substrate is so extremely negligent that most suppliers don’t even mention it on their product specs but if you are a strict vegan you may feel this is not an option for you

Benefits of yoghurt

Yoghurt is naturally fermented by bacteria that is known as ‘friendly bacteria’ because it is so beneficial for supporting your delicate balance of healthy gut flora. Feeding your gut with healthy bacteria can help ease a number of digestive problems such as wind and bloating and help restore the balance if you have been on a course of antibiotics which can damage your microflora. It’s also filled with nutrients such as calcium, vitamin B2, B12, potassium, and magnesium. Those who are mildly lactose intolerant often find they can tolerate yoghurt because the bacteria convert the lactose into lactic acid.

Why we love homemade…

Apart from being healthy, fun and satisfying making your own traditional and yum food, most commercial yoghurts are filled with artificial colours, flavours, additives, and sugar which can counteract the beneficial effects of yoghurt in your gut, especially the sugar. With homemade yoghurt you can sweeten it with hearty and tasty natural sweeteners such as raw honey, maple syrup or birch xylitol. You also get to choose healthier hormone-free milk options.

Tips for non-dairy Yoghurt

• Some milk alternatives have less sugar to feed the bacteria than dairy milk, so adding a little bit of sugar can help the fermentation process along - about 1½-2 teaspoons of sugar per cup (rice milk doesn’t need extra sugar)
• You can culture non-dairy milk but it won’t set so you can consider thickening it with options such as pectin, agar, guar gum, tapioca starch or arrowroot starch

Ingredients

Lactobacillus bulgaricus and Streptococcus thermophiles starter cultures