ontains:

It consists of specifically selected strains of:

• Streptococcus thermophilus
• Lactobacillus delbrueckii ssp. bulgaricus

and the probiotics

• Lactobacillus acidophilus
• Bifidobacterium animalis ssp. lactis

and standardised with 

• Maltodextrin (from Maize)

Features:

• Making your own yoghurt is very economical as the culture is highly concentrated with each sachet making up to 100 one litre batches of yoghurt!
• This culture is suitable for the whole family, including the softer palates of children, with a mild flavour and creamy texture.
• Each sachet is supplied with two sterile jars to keep your culture safely in the freezer and allow you to easily pick up just a small amount on the end of a knife.
• Free from gluten, peanut, sesame, eggs, celery, mustard, fish or shellfish, sulphites, lupine, soy, and is GMO-Free.
• Standardised to approximately 3 grams with Maltodextrin. 1/64th of a teaspoon or 1 Drop using the Mini Measuring Spoons will produce one litre of yoghurt. 

Shelf Life of Cultures:

When stored correctly freeze-dried lactic cultures are typically viable long after any date on the pack.