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This probiotic yoghurt starter culture will make thick yoghurt with that characteristic tang. Each spoonful will be bursting with good bugs - recent tests showed that 1 tablespoon of fresh yoghurt made from this culture still had a count of 21 billion live bacteria seven days after making!
Making yoghurt at home is simple and will save you money. Plus, you get to control exactly what goes into and can make it fresh, as needed.
This culture works with a wide range of dairy milks including lactose-free milk.
Net weight - 20g
10x sachets of probiotic yoghurt culture containing strain strains of lactic acid bacteria.
Each sachet will make 1-2L of yoghurt.
GMO free maltodextrin, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. bulgaricus, Bifidobacterium.
Country of origin: Made in New Zealand from imported ingredients.
Storage: Freezer for the best shelf life.
Recipes, ideas for reducing food waste and living more sustainably.
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