Frozen Stock - Pick Up in Store Only.
This culture produces a lovely thick and creamy yoghurt, with mild to medium acidity.
It consists of specifically selected strains of:
- a mild acidifying Lactobacillus delbrueckii ssp. bulgaricus
- and a low content of fast acidifying Streptococcus thermophilus
Making your own yoghurt is very economical as the culture is highly concentrated with each sachet making up to 100 one litre batches of yoghurt!
(This culture contains NO Bifidus, and is therefore OK for the SCD™ diet.)
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.
Free from gluten, peanut, sesame, eggs, celery, mustard, fish or shellfish, sulphites, lupine, soy, and is GMO Free.
Shelf Life of Cultures:
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|