Greek Yoghurt Kit
Regular price $36.99/
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Mad Millie Dairy Free Yoghurt Culture is a freeze-dried yoghurt culture ideal for making yoghurt and yoghurt cheese, which contain the following strains; streptococcus thermophilus, lactobacillus delbrueckii subs. bulgaricus, bifidobacterium lactis, lactobacillus acidophilus. This pack contains 5 sachets and each sachet contains enough culture to make 1-2 L of yoghurt.
This culture is shelf stable for 8 months. However, we suggest storing cultures in the freezer when you get them in order to prolong the life of the culture.
Full instructions and recipes are also included in the kit.
Method:
- If using fresh full fat homogenised milk, first heat the milk to boiling point in a pot on the stove. Once at boiling point, leave the milk to cool to 40°C (105°F).
- If using UHT milk, heat the milk to 40°C (105°F) either in a pot on the stove or in your cheese vat in the microwave.
- Once the milk is at 40°C (105°F), sprinkle in your yoghurt culture.
- Maintain the milk at 40°C (105°F) for 12 - 24 hours (refer to p.3) until the milk sets.
- Once the milk has set, place it in the refrigerator and leave overnight.
- For a thicker yoghurt, drain the yoghurt through a sterilised cheese cloth until the yoghurt has reached your desired thickness.