Yogurt Starter Cultures

• Homemade yogurt at your fingertips - perfectly selected lactic fermentation cultures let you quickly make delicious, homemade yogurt! You can also use these cultures to sour cream and to make yogurt cheese and scalded rennet-set cheeses.
• High quality - thanks to freeze-drying—one of the most reliable food preservation methods—these cultures retain their full potency for a long time.
• For 30 L of milk - a single pack of yogurt cultures weighing approx. 3.0 g will let you make this fantastic base for a healthy, gluten-free diet from up to 30 L of milk!
• Not just for a yogurt maker - if you don’t have a yogurt maker yet, simply pour the inoculated milk into a thermos-style container or a lidded jar and leave it somewhere warm. See how easy it is!
• Clean ingredients - an exceptionally simple, transparent ingredient list means you control the calories and get wholesome products without a gram of chemicals or substances harmful to your health! Ingredients: Streptococcus thermophilus, lactose.



Want to enjoy wholesome yogurt without sweeteners or chemical additives? Make delicious homemade yogurt right in your own kitchen! Carefully selected lactic fermentation cultures enable quick, easy yogurt making—and souring cream, too! With them, you’ll effortlessly prepare a thick yogurt that can be the base for your own homemade yogurt cheese. Because these cultures are thermophilic (heat-loving), you can also use them to make scalded rennet-set cheeses! Thanks to freeze-drying—one of the best food preservation methods—these cultures keep their full potential for a long time. One pack of cultures lets you make yogurt from up to 30 L of milk! They’re a breeze to use, with or without a yogurt maker.

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How to use:

For fresh “straight-from-the-cow” milk, it’s recommended to pasteurize at about 65°C for 30 minutes. Heat 3 L of low-heat pasteurized or fresh milk to 43–44°C. Pour a small amount into a shot glass and dissolve about 0.3 g of yogurt cultures in it. Pour this dose into the warm milk and mix thoroughly. Wait about 20 minutes, keeping the temperature at 43–44°C (to allow initial activation of the cultures). Fill clean, scalded containers three-quarters full with the inoculated milk and seal tightly. Leave in a warm place, e.g., by a radiator, for a dozen or so hours (ideally overnight). If you’re using a yogurt maker, pour the inoculated milk into the appliance’s container, set the temperature to 45°C and leave for 6–8 hours to incubate. If it’s still too runny after that time, extend the incubation. The longer the incubation, the more intense the yogurt’s flavor. After incubation, transfer the yogurt to the fridge and store until serving—for up to 3–5 days. The optimal pH for proper development of yogurt cultures is in the 6–7 range. Add-ins like nuts, muesli, or fruit should be added to the finished yogurt just before serving.

Ingredients: Streptococcus thermophilus, lactose

The best-before period allows for transporting the product at temperatures below 30°C for up to 7 days.

Net weight: approx. 3.0 g

The mass of the bacterial cultures may vary depending on their activity.

Package dimensions:

• length 12.5 cm 
• width approx. 0.3 cm
• height 18.6 cm