The Culture Cupboard® generous ten pack of yogurt culture makes 1-2 litres (1-2 quarts) per pack of thick, creamy yogurt.
This culture is the one for those who like a seriously thick, mildly flavoured yogurt. Perfect for smoothies, dips, cooking, and creamy breakfast pots. If you like a sharper, tangy yogurt try the "Probiotic Yogurt Culture".
To make spectacular yogurt, we recommend using our “Yogurt Maker” together with recipes and methods from our book “How to Make Butter & Yogurt.”
We often get asked - is making it cheaper than buying it? This culture and good milk will give you a making cost of around $3.50 per kilo. Store-bought yogurts range from $4.50 to $12.00 per kilo. So yes it is worth making your own - plus you control the ingredients and remove large plastic yogurt pots from your weekly waste.
- GMO-free Maltodextrin
- Streptococcus Thermophilus,
- Lactobacillus Delbrueckii Subsp. Bulgaricus
ALLERGENS & STORAGE
- Allergen: Milk
- Store in the freezer
- Shelf life 8-10 months
COO: Made in NZ from imported ingredients
Milk to use: We use this culture with whole dairy milk but it works with a wide range of dairy milk and even lactose-free dairy milk.