Natural Yoghurt Starter Culture 1000 litres

Natural Yoghurt Starter Culture 1000 litres
Natural Yoghurt Starter Culture 1000 litres
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  • Makes up to 1000 litres
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Practise the ancient tradition of making your own fresh yoghurt at home and you’ll be a Crafty Cultures convert! Crafty Cultures brings you those elusive Starter cultures for making Natural Yoghurt in your own kitchen with the Lactobacillus bulgaricus and Streptococcus thermophiles strains. Don’t let the big words put you off, simply add the culture to your milk of choice and let the culture work its magic and leave you with scrumptious probiotic-filled yoghurt. Now you can choose the milk of your choice, dairy or non-dairy for healthier yoghurt and gain a sense of satisfaction and enjoyment at producing your own tasty natural food the traditional way.


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  • 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

Overall Rating
4 out of 5 stars from 1 review

1 out of 1 people would recommend this product

12/07/2017, By Janet
Used 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?

Please Note:

Faithful to Nature is an online retail store, specialising in a wide selection of natural supplements, vitamins, superfoods and health-related products. Our green team is all about helping you unlock your full potential to live a healthy life; however we are not medical professionals. Please do consult your health care practitioner when seeking medical advice. Some products may be manufactured in a factory that also produce gluten, nuts and dairy products.

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