A Traditional Yoghurt Culture that produces a strong-flavoured yoghurt
exhibiting a high gel firmness yet with a low mouth-thickness.

Directions:

1.    Heat 1 litre of pasteurised milk to between 37-43°C.
2.    Add ½ tspn of Culture and stir well.
3.    Keep mixture at 37-43°C for 4 – 6 hrs.
4.    Refrigerate finished yoghurt at 2-4°C

Makes 10 x 1 litre batches

Serving Suggestions

• Add your favourite fruit or flavourings to the mix before allowing the yoghurt mix to stand (incubate) at step 3 above.

• Stir the finished yoghurt briskly befor refrigerating to make a refreshing, drinking yoghurt.

Contains strains of the following cultures:   

Streptococcus thermophilus 
Lactobacillus delbrueckii subsp. bulgaricus