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Yoghurt culture

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Yoghurt culture

This yoghurt culture is a freeze dried yoghurt culture ideal for making yoghurt and yoghurt cheese. Freeze dried mixed strain culture containing streptococcus thermophilus, lactobacillus delbrueckii subs. bulgaricus, bifidobacterium lactis, lactobacillus acidophilus.

5 sachets included in each pack. Culture is dairy free!

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.

Our culture contains 100 MILLION probiotic bacteria cells per gram of yoghurt for up to 3 days after being made. The recommended daily intake is 1 million probiotic bacteria per gram of product, so our culture is well above the daily intake!!

This culture lasts out of the freezer (at room temperature) for 8 months so will be fine during postage. However, we suggest storing cultures in the freezer as soon as you get them in order to prolong the life of the culture.

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3,99 €

Reviews

Grade 
05/21/2018

Respuesta de Al Queso

No hay un número fijo. Lo tiene que ir viendo usted. Lógicamente el yogur irá perdiendo poco a poco sus características. Reciba un cordial saludo.

    Grade 
    05/19/2018

    Duda

    Perdón!! Mi pregunta era cuántas veces se puedo cultivar un yogur realizado con estos fermentos para que conserve sus propiedades. Gracias por su atención!!!

      Grade 
      05/19/2018

      Respuesta de Al Queso

      Hola Felisa, no tenemos claro a qué se refiere con yogures h3cgp.
      Si el yogur es de buena calidad se puede utilizar para reproducir más yogures (aunque igual que el Kefir este proceso no es ilimitado). Pero si tiene los fermentos no necesita añadir yogur ya que esto solo busca añadir los fermentos al proceso.
      Un cordial saludo
      Atención al Cliente

        Grade 
        05/18/2018

        Duda

        Puedo usar un yogur h3cgp con estos fermentos para hacer más yogures

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          Yoghurt culture

          Yoghurt culture

          Yoghurt culture

          This yoghurt culture is a freeze dried yoghurt culture ideal for making yoghurt and yoghurt cheese. Freeze dried mixed strain culture containing streptococcus thermophilus, lactobacillus delbrueckii subs. bulgaricus, bifidobacterium lactis, lactobacillus acidophilus.

          5 sachets included in each pack. Culture is dairy free!

          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.

          Our culture contains 100 MILLION probiotic bacteria cells per gram of yoghurt for up to 3 days after being made. The recommended daily intake is 1 million probiotic bacteria per gram of product, so our culture is well above the daily intake!!

          This culture lasts out of the freezer (at room temperature) for 8 months so will be fine during postage. However, we suggest storing cultures in the freezer as soon as you get them in order to prolong the life of the culture.

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