This 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.
5 sachets included and each sachet contains enough culture to make 1-2 L of yoghurt.
This culture is shelf stable for 10 months. However, we suggest storing cultures in the freezer when you get them in order to prolong the life of the culture