Yoghurt Culture | Freeze Dried for 25 Litres

Yoghurt culture: thick, clean yoghurt from your own kitchen

Yoghurt is one of the simplest fermented products you can make at home, and the difference between homemade and shop bought is obvious from the first spoonful. This freeze dried culture consists of thermophilic lactic acid bacteria that work best at a steady, raised temperature. You do not need a yoghurt maker. A thermos or a lidded jar in a warm spot does the same job overnight.

The culture does more than yoghurt. It sours cream into a thick, mild soured cream, and if you strain the finished yoghurt through a cheesecloth overnight you are left with yoghurt cheese, known as labneh. Freeze drying keeps the culture active for a long time as long as it is stored dry and cool.

Features

• Thermophilic lactic bacteria: Stable fermentation at 43 to 45 degrees, the range yoghurt is happiest in.
• Thick and clean: Gives yoghurt with a firm set and a clean, mild flavour with no off notes.
• Versatile: Can also sour cream and make yoghurt cheese and steamed curd cheese.
• Freeze dried: Keeps its properties over time when stored correctly.

How to use

1. If you use fresh milk, heat it to about 65 degrees for 30 minutes and cool it to 43 to 44 degrees.
2. Heat about 3 litres of milk to 43 to 44 degrees.
3. Dissolve about 0.3 g of culture in a little warm milk, mix well and stir it into the rest of the milk.
4. Hold the mixture at 43 to 44 degrees for about 20 minutes so the bacteria activate.
5. Fill clean, scalded containers to about three quarters and close them tightly.
6. Keep them warm for several hours, preferably overnight. In a yoghurt maker: 45 degrees for 6 to 8 hours.
7. Chill the yoghurt. It keeps for 3 to 5 days in the fridge.

Dosage guide

Specifications

FAQ Frequently asked questions