This yoghurt culture is a freeze dried yoghurt culture ideal for making
yoghurt and yoghurt cheese. Freeze dried mixed strain culture containing
Bifidobacterium species, Lactobacillus acidophilus, Streptococcus
thermophilus.
5 sachets in each pack, each sachet cultures 1 – 2 litres of milk.
All Mad Millie culture contains a small amount of dairy.
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–
2Â litres of yoghurt.
Our culture contains 100Â MILLION probiotic bacteria cells per gram of
yoghurt for up to 3Â days after being made. The recommended daily intake is
1Â million probiotic bacteria per gram of product, so our culture is well above
the daily intake!!
Shelf life is 24Â months when stored in freezer. This culture lasts out of
the freezer (at room temperature) for 3Â 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.