Strong and Creamy Yoghurt Culture
A Traditional Yoghurt Culture that produces a full, creamy textured and strong flavoured yoghurt.
This yoghurt culture is ideal for use with low-fat and skim milk products to
make a low-fat yet intense-flavoured and full-bodied yoghurt.
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.
Contains strains of the following Cultures:
Streptococcus thermophilus
Lactobacillus delbrueckii subsp. bulgaricus
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