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This yoghurt (RY6) culture is a freeze dried yoghurt culture ideal for making yoghurt and yoghurt cheese. Freeze dried mixed strain culture containing Lactobacillus acidophilus, Bifiodobacterium and Sreptococcus thermophiles. 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!!
Each sachet contains enough culture for 10 litres (2 US Gal.) of milk. Activity = 2.4 U.
All Mad Millie culture contains a small amount of dairy.
To make yoghurt, sprinkle a small amount ( Approx. 1/40th tsp.) of yoghurt starter culture per litre (1 US Quart) of warmed milk and incubate at 40 degrees for 12 hours. Sachet is sufficient to make up to 10 litres of yoghurt.