- 1 x 50u sachets of living natural yoghurt starter culture
- Bacteria strains of Lactobacillus bulgaricus and Streptococcus thermophiles
- Makes a 1000 litres
- If you use the daughter culture method described in the accompanying instructions, you can make up to 1000 litres or more (please note that this method isn’t as effective with non-dairy milks)
- Has a lifetime of 1 – 2 years
- Best stored in the fridge or 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*
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 wholesome 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
Lactobacillus bulgaricus and Streptococcus thermophiles starter cultures
1 out of 1 people would recommend this product12/07/2017, By JanetUsed with my new severin Yoghurt maker and produced the most delicious thick and tasty yoghurt. Only negative is there were no guideline on how much to use?
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