Mad Millie Dairy Free Yoghurt Culture is a freeze-dried yoghurt culture ideal for making yoghurt and yoghurt cheese, which contain the following strains; streptococcus thermophilus, lactobacillus delbrueckii subs. bulgaricus, bifidobacterium lactis, lactobacillus acidophilus. This pack contains 5 sachets and each sachet contains enough culture to make 1-2 L of yoghurt.
This culture is shelf stable for 8 months. However, we suggest storing cultures in the freezer when you get them in order to prolong the life of the culture.
Highlights
Streptococcus thermophiles
Lactobacillus delbrueckii subsp. bulgaricus
Bifidobacterium lactis
Lactobacillus acidophilus
Directions
To make yoghurt: Sprinkle a whole sachet of culture to warmed milk and incubate at 40 degrees for 12 hours. Sachet is sufficient to make 1- 2 litres of yoghurt.
Precautions
Store in freezer for optimum life.
Shelf life is 24 months when stored in freezer.
This culture lasts out of the freezer (at room temperature) for 3 months so will be fine during postage. However, Mad Millie suggests storing cultures in the freezer as soon as you get them in order to prolong the life of the culture.
Mad Millie is a kiwi company with a passion for delicious do-it-yourself food and drinks. Their starter kits make it easy to create tasty foods at home, bringing an element of fun and creativity to the kitchen and allowing you to enjoy things you’ve crafted yourself.
Fermented foods are something that have seen an enormous surge in popularity in recent years, and for very good reason – they are a natural source of the probiotics needed to fuel our bodies, with a particularly impressive ability to nurture our digestive systems and immune health.
One of the most popular ferments today is kefir, a beverage originating in the Caucasus region and made by introducing colonies of probiotic bacteria and yeast to milk to create a tart, fermented beverage similar to runny yoghurt. This can be enjoyed on its own or poured over fruit, mixed into smoothies, or eaten with muesli. Mad Millie’s kefir kits contain the powdered starter, so you know exactly which probiotic strains you’re using, as well as all necessary equipment to make it at home.
Try to make your own delicious Greek or coconut yoghurt in your kitchen too!
Mad Millie Dairy Free Yoghurt Culture is a freeze-dried yoghurt culture ideal for making yoghurt and yoghurt cheese, which contain the following strains; streptococcus thermophilus, lactobacillus delbrueckii subs. bulgaricus, bifidobacterium lactis, lactobacillus acidophilus. This pack contains 5 sachets and each sachet contains enough culture to make 1-2 L of yoghurt.
This culture is shelf stable for 8 months. However, we suggest storing cultures in the freezer when you get them in order to prolong the life of the culture.
Store in freezer for optimum life.
Shelf life is 24 months when stored in freezer.
This culture lasts out of the freezer (at room temperature) for 3 months so will be fine during postage. However, Mad Millie suggests storing cultures in the freezer as soon as you get them in order to prolong the life of the culture.
To make yoghurt: Sprinkle a whole sachet of culture to warmed milk and incubate at 40 degrees for 12 hours. Sachet is sufficient to make 1- 2 litres of yoghurt.
Streptococcus thermophiles
Lactobacillus delbrueckii subsp. bulgaricus
Bifidobacterium lactis
Lactobacillus acidophilus
Ideal for making yoghurt & yoghurt cheese
Contains 100 MILLION probiotic bacteria cells per gram of yoghurt
Above the recommended daily intake of probiotic cells
Each sachet cultures 1-2 litres of milk
What other customers think
Reviews
1out of 5
(Out of 1 Total Reviews)
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Tracey
25-05-2020 22:41:35
Still not working...
25-05-2020 22:41:35
I am using this with the Easiyo, 2 packets down and nothing. Not even souring at the moment. Maybe the bacteria in these are all dead? I even put them in the fridge when the packet came.
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