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The freeze dried mixed strain culture contains: streptococcus thermophilus, lactobacillus delbrueckii subs. bulgaricus, bifidobacterium lactis and lactobacillus acidophilus.
Each pack includes 5 sachets. The Yoghurt 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.
The Mad Millie 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. It is suggested to store the cultures in the freezer as soon as you get them in order to prolong the life of the culture.