{"title":"Yoghurt  and Kefir","description":"\u003cp\u003eOriginally a simple fermented dairy product, \u003cem\u003e\u003cstrong\u003eyoghurt\u003c\/strong\u003e\u003c\/em\u003e now has many variations and characteristics. It can be \u003cem\u003ethin and runny\u003c\/em\u003e, or \u003cem\u003ethick and firm\u003c\/em\u003e. It can be made from cow milk, goat milk, sheep milk, nut milk, soy milk, rice milk, and from many other creamy, protein-rich substances.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eYoghurt \u003c\/strong\u003e\u003c\/em\u003eis the product of \u003cem\u003ebeneficial bacteria\u003c\/em\u003e fermenting milk and turning it into a thickened, acidic food that will stay fresh longer than milk itself. It also contains millions of bacteria that are \"friendly\" to the human gut.\u003c\/p\u003e\n\u003cp\u003eLike \u003cstrong\u003e\u003cem\u003eyoghurt\u003c\/em\u003e\u003c\/strong\u003e, \u003cstrong\u003ekefir\u003c\/strong\u003e is a thickened and fermented milk product. The difference between \u003cem\u003e\u003cstrong\u003eyoghurt\u003c\/strong\u003e\u003c\/em\u003e and \u003cem\u003e\u003cstrong\u003ekefir\u003c\/strong\u003e\u003c\/em\u003e is that various strains of yeast also take part in the fermentation process.  It has a slightly sour flavor and sometimes a faint effervescence.\u003c\/p\u003e\n\u003cp\u003eNot only do \u003cstrong\u003eyoghurt\u003c\/strong\u003e and \u003cem\u003e\u003cstrong\u003ekefir\u003c\/strong\u003e\u003c\/em\u003e contain the same amount of protein and fat as the milk from which they are made, they also contain calcium, riboflavin, vitamin B6, and vitamin B12.\u003c\/p\u003e","products":[{"product_id":"natural-yoghurt-culture","title":"Natural Yoghurt Culture","description":"\u003cp\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif; font-size: medium;\"\u003eA \u003cem\u003eTraditional Yoghurt Culture\u003c\/em\u003e that produces a \u003cem\u003estrong-flavoured\u003c\/em\u003e yoghurt \u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif; font-size: medium;\"\u003eexhibiting a \u003cem\u003ehigh gel firmness\u003c\/em\u003e yet with a \u003cem\u003elow mouth-thickness\u003c\/em\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif; font-size: medium;\"\u003eDirections: \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif; font-size: medium;\"\u003e1.    Heat 1 litre of pasteurised milk to between 37-43°C. \u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif; font-size: medium;\"\u003e2.    Add ½ tspn of Culture and stir well. \u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif; font-size: medium;\"\u003e3.    Keep mixture at 37-43°C for 4 – 6 hrs.\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif; font-size: medium;\"\u003e4.    Refrigerate finished yoghurt at 2-4°C \u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif; font-size: medium;\"\u003eMakes 10 x 1 litre batches \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif; font-size: medium;\"\u003eServing Suggestions\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif; font-size: medium;\"\u003eAdd your favourite fruit or flavourings to the mix before allowing the yoghurt mix to stand (incubate) at step 3 above.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif; font-size: medium;\"\u003eStir the finished yoghurt briskly befor refrigerating to make a refreshing, \u003cem\u003edrinking yoghurt\u003c\/em\u003e.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif; font-size: medium;\"\u003eContains strains of the following cultures:  \u003c\/span\u003e\u003c\/strong\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif; font-size: medium;\"\u003e  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif; font-size: medium;\"\u003eStreptococcus thermophilus  \u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif; font-size: medium;\"\u003eLactobacillus delbrueckii subsp. bulgaricus\u003c\/span\u003e\u003c\/p\u003e","brand":"Epicurean","offers":[{"title":"20g","offer_id":45728082657363,"sku":"YC002","price":7.5,"currency_code":"AUD","in_stock":true},{"title":"100g","offer_id":45728082690131,"sku":"YC004","price":22.5,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0709\/7945\/3011\/files\/natural-yoghurt-culture-18g__28124.jpg?v=1782186151"},{"product_id":"probiotic-yoghurt-culture","title":"Probiotic Yoghurt Culture","description":"\u003cp\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif; font-size: medium;\"\u003eA \u003cem\u003eProbiotic Yoghurt Culture\u003c\/em\u003e that produces a \u003cem\u003ecreamy\u003c\/em\u003e, \u003cem\u003efull-bodied\u003c\/em\u003e yet \u003cem\u003elow-pH\u003c\/em\u003e (low acid) yoghurt.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif; font-size: medium;\"\u003eHealth benefits of probiotic strains\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif; font-size: medium;\"\u003eThe health benefits of \u003cem\u003eprobiotics\u003c\/em\u003e are recognised by\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif; font-size: medium;\"\u003eresearchers, physicians and consumers. These\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif; font-size: medium;\"\u003ebenefits include positive effects on\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif; font-size: medium;\"\u003e• gastrointestinal health\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif; font-size: medium;\"\u003e• immune responses \/ immune system\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif; font-size: medium;\"\u003eProbiotic effect on gastrointestinal tract and\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif; font-size: medium;\"\u003eimmune system\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif; font-size: medium;\"\u003eThe gastrointestinal tract (GI tract) is the primary\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif; font-size: medium;\"\u003einterface between the human body and the food we\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif; font-size: medium;\"\u003econsume. It hosts the largest immune organ in the\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif; font-size: medium;\"\u003ebody containing at least 80% of all immunoglobulin\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif; font-size: medium;\"\u003eproducing cells. It is home to 1-2 kg of bacteria with a\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif; font-size: medium;\"\u003emicrobial population of 1014 (100,000 billion) and it is\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif; font-size: medium;\"\u003eknown that the gut microflora plays an important role\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif; font-size: medium;\"\u003ein interacting with the local as well as the systemic\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif; font-size: medium;\"\u003eimmune system.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif; font-size: medium;\"\u003eThe microflora of the gut exists as a delicate balance\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif; font-size: medium;\"\u003eof beneficial and potentially harmful organisms. Under\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif; font-size: medium;\"\u003ecertain conditions, such as stress, traveling and\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif; font-size: medium;\"\u003eantibiotic treatment, the balance of this natural\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif; font-size: medium;\"\u003eecosystem can be disturbed.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif; font-size: medium;\"\u003eNow you can make your own \u003cem\u003ecreamy\u003c\/em\u003e, \u003cem\u003efull-bodied\u003c\/em\u003e yet \u003cem\u003elow-pH\u003c\/em\u003e (low acid) \u003cem\u003eprobiotic yoghurt\u003c\/em\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif; font-size: medium;\"\u003eIt's a delicious way to help get your system back in balance.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif; font-size: medium;\"\u003eDirections: \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif; font-size: medium;\"\u003e1.    Heat 1 litre of pasteurised milk to between 37-43°C. \u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif; font-size: medium;\"\u003e2.    Add ½ tspn of Culture and stir well. \u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif; font-size: medium;\"\u003e3.    Keep mixture at 37-43°C for 4 – 6 hrs.\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif; font-size: medium;\"\u003e4.    Refrigerate finished yoghurt at 2-4°C \u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif; font-size: medium;\"\u003eMakes 10 x 1 litre batches \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif; font-size: medium;\"\u003eServing Suggestions\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif; font-size: medium;\"\u003eAdd your favourite fruit or flavourings to the mix before allowing the yoghurt mix to\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif; font-size: medium;\"\u003estand (incubate) at step 3 above.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif; font-size: medium;\"\u003eContains strains of the following cultures:\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif; font-size: medium;\"\u003eBifidobacterium  \u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif; font-size: medium;\"\u003eLactobacillus acidophilus\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif; font-size: medium;\"\u003eStreptococcus thermophilus\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif; font-size: medium;\"\u003e\u003cspan lang=\"EN-NZ\" style=\"font-family: 'Arial','sans-serif'; font-size: medium;\"\u003e\u003cem\u003e\u003cspan lang=\"EN-NZ\" style=\"font-family: 'Arial','sans-serif'; font-size: medium;\"\u003e\u003cspan style=\"font-family: Arial; font-size: medium;\"\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif; font-size: medium;\"\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif; font-size: medium;\"\u003e\u003cspan lang=\"EN-NZ\" style=\"font-family: 'Arial','sans-serif'; font-size: medium;\"\u003e\u003cem\u003e\u003cspan lang=\"EN-NZ\" style=\"font-family: 'Arial','sans-serif'; font-size: medium;\"\u003e\u003cspan style=\"font-family: Arial; font-size: medium;\"\u003e\u003cimg alt=\"store-credits.gif\" class=\"__mce_add_custom__\" height=\"145\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0709\/7945\/3011\/files\/store-credits.gif?v=1782185524\" title=\"store-credits.gif\" width=\"400\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Epicurean","offers":[{"title":"20g","offer_id":45728083738707,"sku":"YC003","price":7.5,"currency_code":"AUD","in_stock":true},{"title":"100g","offer_id":45728083771475,"sku":"YC005","price":22.5,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0709\/7945\/3011\/files\/probiotic-yoghurt-culture-18g__43793.jpg?v=1782186169"},{"product_id":"kefir-culture","title":"Kefir Culture","description":"\u003cp\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif; font-size: medium;\"\u003e\u003cstrong\u003eKefir\u003c\/strong\u003e is a \u003cem\u003ecultured, creamy dairy product\u003c\/em\u003e with \u003cem\u003eamazing health attributes\u003c\/em\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif; font-size: medium;\"\u003e\u003cstrong\u003eKefir’s\u003c\/strong\u003e tart and refreshing flavor is similar to a drinking-style  yoghurt. It contains \u003cem\u003ebeneficial yeast \u003c\/em\u003eas well as friendly probiotic  bacteria found in some yogurts. The bacteria and yeast in \u003cstrong\u003e kefir\u003c\/strong\u003e combine symbiotically to give superior health benefits when  consumed regularly. It is loaded with valuable vitamins and minerals and  contains easily digestible complete proteins.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif; font-size: medium;\"\u003eFor the lactose intolerant, \u003cstrong\u003ekefir’s\u003c\/strong\u003e abundance of beneficial yeast and  bacteria provide lactase, an enzyme which consumes most of the lactose  left after the culturing process.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif; font-size: medium;\"\u003eDirections: \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif; font-size: medium;\"\u003e1.    Heat 1 litre of pasteurised milk to between 25-30°C. \u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif; font-size: medium;\"\u003e2.    Add ½ tspn of Culture and stir well. \u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif; font-size: medium;\"\u003e3.    Keep mixture at 25-30°C for 10 – 16 hrs before refrigerating.\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif; font-size: medium;\"\u003e4.    Kefir will keep for up to 12 days in the fridge.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif; font-size: medium;\"\u003eMakes 10 x 1 litre batches \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif; font-size: medium;\"\u003eContains the following yeast culture and bacterial strains: \u003c\/span\u003e\u003c\/strong\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif; font-size: medium;\"\u003e  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif; font-size: medium;\"\u003eCandida colliculosa - single strain yeast that imparts slightly yeasty\/fruity flavours.\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif; font-size: medium;\"\u003eLactococcus lactis subsp. cremoris\/lactis\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif; font-size: medium;\"\u003eLeuconostoc spp.\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif; font-size: medium;\"\u003eLactococcus lactis \/biovar. diacetylactis\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif; font-size: medium;\"\u003eStreptococcus thermophilus\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif; font-size: medium;\"\u003e\u003cspan lang=\"EN-NZ\" style=\"font-family: 'Arial','sans-serif'; font-size: medium;\"\u003e\u003cem\u003e\u003cspan lang=\"EN-NZ\" style=\"font-family: 'Arial','sans-serif'; font-size: medium;\"\u003e\u003cspan style=\"font-family: Arial; font-size: medium;\"\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif; font-size: medium;\"\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif; font-size: medium;\"\u003e\u003cspan lang=\"EN-NZ\" style=\"font-family: 'Arial','sans-serif'; font-size: medium;\"\u003e\u003cem\u003e\u003cspan lang=\"EN-NZ\" style=\"font-family: 'Arial','sans-serif'; font-size: medium;\"\u003e\u003cspan style=\"font-family: Arial; font-size: medium;\"\u003e\u003cimg alt=\"store-credits.gif\" class=\"__mce_add_custom__\" height=\"145\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0709\/7945\/3011\/files\/store-credits.gif?v=1782185524\" title=\"store-credits.gif\" width=\"400\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Epicurean","offers":[{"title":"Default Title","offer_id":45728137510995,"sku":"KF001","price":7.5,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0709\/7945\/3011\/files\/kefir-culture-18g__69432.jpg?v=1782188830"},{"product_id":"strong-and-creamy-yoghurt-culture","title":"Strong and Creamy Yoghurt Culture","description":"\u003cp\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif; font-size: medium;\"\u003eA \u003cem\u003eTraditional Yoghurt Culture\u003c\/em\u003e that produces a full, creamy textured and strong flavoured yoghurt.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif; font-size: medium;\"\u003eThis yoghurt culture is ideal for use with \u003cem\u003elow-fat\u003c\/em\u003e and \u003cem\u003eskim milk\u003c\/em\u003e products to \u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif; font-size: medium;\"\u003emake a low-fat yet \u003cem\u003eintense-flavoured\u003c\/em\u003e and full-bodied yoghurt.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif; font-size: medium;\"\u003eDirections: \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif; font-size: medium;\"\u003e1.    Heat 1 litre of pasteurised milk to between 37-43°C. \u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif; font-size: medium;\"\u003e2.    Add ½ tspn of Culture and stir well. \u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif; font-size: medium;\"\u003e3.    Keep mixture at 37-43°C for 4 – 6 hrs.\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif; font-size: medium;\"\u003e4.    Refrigerate finished yoghurt at 2-4°C \u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif; font-size: medium;\"\u003eMakes 10 x 1 litre batches \u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif; font-size: medium;\"\u003eServing Suggestions\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif; font-size: medium;\"\u003eAdd your favourite fruit or flavourings to the mix before allowing the yoghurt mix to\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif; font-size: medium;\"\u003estand (incubate) at step 3 above.\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif; font-size: medium;\"\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif; font-size: medium;\"\u003eContains strains of the following Cultures:\u003c\/span\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif; font-size: medium;\"\u003e  \u003c\/span\u003e\u003c\/strong\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif; font-size: medium;\"\u003e  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif; font-size: medium;\"\u003eStreptococcus thermophilus\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif; font-size: medium;\"\u003eLactobacillus delbrueckii subsp. bulgaricus  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif; font-size: medium;\"\u003e\u003cspan lang=\"EN-NZ\" style=\"font-family: 'Arial','sans-serif'; font-size: medium;\"\u003e\u003cem\u003e\u003cspan lang=\"EN-NZ\" style=\"font-family: 'Arial','sans-serif'; font-size: medium;\"\u003e\u003cspan style=\"font-family: Arial; font-size: medium;\"\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif; font-size: medium;\"\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif; font-size: medium;\"\u003e\u003cspan lang=\"EN-NZ\" style=\"font-family: 'Arial','sans-serif'; font-size: medium;\"\u003e\u003cem\u003e\u003cspan lang=\"EN-NZ\" style=\"font-family: 'Arial','sans-serif'; font-size: medium;\"\u003e\u003cspan style=\"font-family: Arial; font-size: medium;\"\u003e\u003cimg alt=\"store-credits.gif\" class=\"__mce_add_custom__\" height=\"145\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0709\/7945\/3011\/files\/store-credits.gif?v=1782185524\" title=\"store-credits.gif\" width=\"400\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Epicurean","offers":[{"title":"20g","offer_id":45728139149395,"sku":"YC008","price":7.5,"currency_code":"AUD","in_stock":true},{"title":"100g","offer_id":45728139182163,"sku":"YC009","price":22.5,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0709\/7945\/3011\/files\/strong-and-creamy-yoghurt-culture-18g__32405.jpg?v=1782189022"},{"product_id":"vegetable-fermenting-culture","title":"Vegetable Fermenting Culture","description":"\u003cp\u003e\u003cimg alt=\"fermented-vegetables-and-crock.jpg\" class=\"__mce_add_custom__\" height=\"237\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0709\/7945\/3011\/files\/fermented-vegetables-and-crock.jpg?v=1782189540\" style=\"float: right; border: 1px solid black;\" title=\"fermented-vegetables-and-crock.jpg\" width=\"316\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif; font-size: medium;\"\u003eIn days gone by when people used to have excess produce from their vegetable gardens, they used to preserve them by \u003cem\u003epickling\u003c\/em\u003e or \u003cem\u003efermenting\u003c\/em\u003e. \u003cstrong\u003e\u003cem\u003eSauerkraut\u003c\/em\u003e\u003c\/strong\u003e and \u003cstrong\u003e\u003cem\u003eKimchi\u003c\/em\u003e\u003c\/strong\u003e are great examples of this.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif; font-size: medium;\"\u003eIn simple terms, fermenting the vegetables used to be a matter of slicing or shredding the vegetables, adding a little salt to form a brine and placing them in a jar for a week or two to ferment. The fermentation was done by the \u003cem\u003enaturally occurring bacteria\u003c\/em\u003e on the outside of the vegetables that were to be fermented. The addition of brine deterred the growth of unwanted moulds and fungii. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif; font-size: medium;\"\u003eThese days, unless you grow your own vegetables in a \u003cem\u003epesticide-free \u003c\/em\u003emanner or you buy \u003cem\u003ecertified \"organicly produced\" vegetables\u003c\/em\u003e you will find that the naturally occurring, \u003cem\u003ebeneficial bacteria\u003c\/em\u003e are sadly lacking. The reason for this is a combination of pesticides and fungicides, used during the growing process along with the procedures used to increase the shelf-life of vegetables for display on supermarket shelves that kill of the good as well as the good bacteria.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif; font-size: medium;\"\u003eAdding this \u003cem\u003e\u003cstrong\u003eVegetable Fermenting Culture\u003c\/strong\u003e\u003c\/em\u003e will put back a few of those \u003cem\u003ebeneficial bacteria \u003c\/em\u003eand give the \u003cem\u003efermentation a boost\u003c\/em\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif; font-size: medium;\"\u003eThis same \u003cem\u003e\u003cstrong\u003eMesophilic Culture\u003c\/strong\u003e\u003c\/em\u003e also generates CO2 and provides an \u003cem\u003e\"earthy\"\u003c\/em\u003e flavour to various Continental style hard cheeses that have \u003cem\u003e\"eyes\"\u003c\/em\u003e such as \u003c\/span\u003e\u003cspan style=\"font-family: Arial; font-size: medium;\"\u003e\u003cem\u003e\u003c\/em\u003e\u003cstrong\u003e\u003cem\u003eGouda, Edam, Leerdam \u003c\/em\u003e\u003c\/strong\u003e\u003cem\u003eand \u003c\/em\u003e\u003cstrong\u003e\u003cem\u003eSamsoe.\u003c\/em\u003e\u003c\/strong\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: Arial; font-size: medium;\"\u003e\u003cstrong\u003eContains:\u003c\/strong\u003e\u003c\/span\u003e\u003cspan style=\"font-family: Arial; font-size: medium;\"\u003e\u003cem\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: Arial; font-size: medium;\"\u003e\u003cem\u003eLactococcus lactis subsp. lactis\u003cbr\u003eLactococcus lactis subsp. cremoris\u003cbr\u003eLactococcus lactis subsp. diacetylactis\u003cbr\u003eLeuconostoc mesenteroides subsp. cremoris\u003cbr\u003eLactobacillus plantarum\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif; font-size: medium;\"\u003e\u003cstrong\u003eDosage \u003c\/strong\u003e\u003cem\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif; font-size: medium;\"\u003e\u003cem\u003eFermented Vegetables\u003c\/em\u003e\u003cstrong\u003e\u003cem\u003e:\u003c\/em\u003e\u003c\/strong\u003e 1\/4 teaspoon of culture plus 1\/2 tablespoon of salt per 1kg of prepared vegetables (\u003cem\u003eEach sachet Will dose up to 20kg of vegetables\u003c\/em\u003e).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif; font-size: medium;\"\u003e\u003cem\u003eCheese: \u003c\/em\u003e1\/2 teaspoon culture per 10 litres of milk.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003e*** \u003cspan style=\"font-family: arial,helvetica,sans-serif; font-size: medium;\"\u003eRefrigerate as soon possible after delivery *** \u003c\/span\u003e\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif; font-size: medium;\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Will remain viable for 12 months or more if stored in the freezer. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif; font-size: medium;\"\u003e\u003cimg alt=\"store-credits.gif\" class=\"__mce_add_custom__\" height=\"145\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0709\/7945\/3011\/files\/store-credits.gif?v=1782185524\" title=\"store-credits.gif\" width=\"400\"\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Epicurean","offers":[{"title":"Default Title","offer_id":45728142688339,"sku":"CM054","price":12.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0709\/7945\/3011\/files\/Fermented_Vegetable_Culture__84241.jpg?v=1782189552"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0709\/7945\/3011\/collections\/yoghurt.jpg?v=1783646731","url":"https:\/\/www.countrybrewer.com.au\/collections\/yoghurt-and-kefir.oembed","provider":"Country Brewer","version":"1.0","type":"link"}