Tangy Yoghurt Culture (Treats 100 Litres)
Green Living Australia Tangy Yoghurt culture produces a really thick, smooth textured yoghurt, with a more acidic flavour than the Mild Yoghurt Culture.
It consists of specifically selected strains of:
- Streptococcus thermophilus
- Lactobacillus delbrueckii ssp. bulgaricus
Making your own yoghurt is very economical as the culture is highly concentrated, and each sachet will make up to 100 batches of yoghurt!
(This culture contains NO Bifidus, and is therefore OK for the SCD™ diet.)
This yoghurt is an absolute winner if you like a tangy, more acidic yoghurt! The extra tang makes this an ideal yoghurt for cooking, where you want the flavour of the yoghurt to come through.
The longer you leave this yoghurt incubating, before refrigeration, the more acidic it will be. Don't forget it and leave it too long!
Free from gluten, peanut, sesame, eggs, celery, mustard, fish or shellfish, sulphites, lupine, soy, and is GMO Free.
Each sachet is supplied with two sterile jars to keep your culture safely in the freezer, and allow you to easily pick up just a small amount on the end of a knife.
When stored correctly freeze dried lactic cultures are typically viable long after any date on the pack.
|Room temperature||1 to 2 months|
|Refrigerator||6 to 12 months|
|Freezer||2 to 5 years|
*** Store in freezer as soon possible after delivery ***