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Yoghurt Bacterial Culture for Homemade Yoghurt

Freeze dried bacterial culture for easy preparation of homemade yoghurt, yoghurt cheese and cultured dairy products.

99,-

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Item No.: 2617
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Yoghurt Bacterial Culture

Freeze dried bacterial culture by Browin for easy and controlled production of homemade yoghurt. Carefully selected cultures ensure stable fermentation, good texture and clean taste.

✔ Produces yoghurt from up to 25 litres of milk
✔ Freeze dried for long shelf life
✔ Can be used with or without yoghurt maker
✔ Suitable for yoghurt cheese
Tip: Without a yoghurt maker, milk with culture can be placed in a thermos or jar and kept warm overnight.

Features

  • Thermophilic lactic acid bacteria
  • Produces thick yoghurt
  • Suitable for cream acidification
  • Suitable for yoghurt cheese

Specifications

Use Yoghurt, yoghurt cheese, cultured dairy products
Capacity Up to approx. 25 litres of milk per pack
Technology Freeze dried culture
Transport Up to 7 days below 30°C

Directions for use

  1. Heat milk to approx. 43 to 44°C.
  2. Dissolve approx. 3 g of culture in warm milk.
  3. Mix into remaining milk.
  4. Fill clean containers to about three quarters.
  5. Keep warm for 6 to 8 hours or overnight.
  6. Refrigerate before consumption.

FAQ

Do I need a yoghurt maker

No, the culture can be used with or without a yoghurt maker.

How long does finished yoghurt last

Store in refrigerator and consume within 3 to 5 days.

Can I add flavouring

Yes, fruit, nuts or muesli can be added before serving.

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