Description
Classic Greek yogurt culture Description
These cultures create a thick Greek style set yogurt. Unlike the traditional method of straining to making this type of yogurt we use the cultures to “set” the yogurt with the thickness you are looking for in a Greek style yogurt. Each sachet will culture one litre of milk.
Our cultures contain:
Streptococcus thermophilus.
Lactobacillus bulgaricus.
Lactobacillus acidophilus.
&
Milk solids.
We add nothing like preservatives, additives, thickeners 0r anti foaming agents to our culture blends, Cheese-Yogurt-Making endeavor to keep to our own high standards and keep our products clean label.
Instructions:
Weather you wish to have the instructions included with your order, or they can be downloaded from the link below.
The classic range:
Cheese-Yogurt-Making’s classic range of cultures offers great flavour & texture with no acidity. These cultures are simple and easy to use no matter your experience level. We regularly test our range of yogurt cultures against the following. Cow (UHT & fresh), Goat & Ewes milks for quality of the final product. Hower it should be noted that these cultures are not recommended to be used with Lacto free or Dairy alternative milks.
For a more acidic yogurt have a look at our continental range.
For Kefir yogurt cultures have a look at our range via the link below
Its so simple.
Allergens
| Allergens | Presence in finished product |
|---|---|
| Cereals containing gluten (i.e. wheat, rye, barley, oats, spelled, Kamut or their hybridized strains) and products thereof (*) |
NO |
| Crustaceans and products based on crustaceans | NO |
| Eggs and products based on eggs | NO |
| Fish and products based on fish (*) | NO |
| Peanuts and products based on peanuts | NO |
| Soybeans and products based on soybeans (*) | NO |
| Milk and products thereof (including lactose) (*) | Yes, lactose |
| Nuts (i.e. Almond, pecan nuts, pistachio nuts, Queensland nuts, Brazil nuts…) and products based on nuts |
NO |
| Celery and products based on celery | NO |
| Mustard and products based on mustard | NO |
| Sesame and products thereof | NO |
| Sulphur dioxide and sulphites at concentrations of more than 10 mg/kg or 10 mg/l expressed as SO2 |
NO |
| Lupin and products based on lupin | NO |
| Molluscs and products based on molluscs | NO |
Additional information
| pack size | |
|---|---|
| instructions |
1 review for Classic Greek yogurt culture
Only logged in customers who have purchased this product may leave a review.
Classic Greek yogurt culture Description
These cultures create a thick Greek style set yogurt. Unlike the traditional method of straining to making this type of yogurt we use the cultures to “set” the yogurt with the thickness you are looking for in a Greek style yogurt. Each sachet will culture one litre of milk.
Our cultures contain:
Streptococcus thermophilus.
Lactobacillus bulgaricus.
Lactobacillus acidophilus.
&
Milk solids.
We add nothing like preservatives, additives, thickeners 0r anti foaming agents to our culture blends, Cheese-Yogurt-Making endeavor to keep to our own high standards and keep our products clean label.
Instructions:
Weather you wish to have the instructions included with your order, or they can be downloaded from the link below.
The classic range:
Cheese-Yogurt-Making’s classic range of cultures offers great flavour & texture with no acidity. These cultures are simple and easy to use no matter your experience level. We regularly test our range of yogurt cultures against the following. Cow (UHT & fresh), Goat & Ewes milks for quality of the final product. Hower it should be noted that these cultures are not recommended to be used with Lacto free or Dairy alternative milks.
For a more acidic yogurt have a look at our continental range.
For Kefir yogurt cultures have a look at our range via the link below
Its so simple.
Allergens
| Allergens | Presence in finished product |
|---|---|
| Cereals containing gluten (i.e. wheat, rye, barley, oats, spelled, Kamut or their hybridized strains) and products thereof (*) |
NO |
| Crustaceans and products based on crustaceans | NO |
| Eggs and products based on eggs | NO |
| Fish and products based on fish (*) | NO |
| Peanuts and products based on peanuts | NO |
| Soybeans and products based on soybeans (*) | NO |
| Milk and products thereof (including lactose) (*) | Yes, lactose |
| Nuts (i.e. Almond, pecan nuts, pistachio nuts, Queensland nuts, Brazil nuts…) and products based on nuts |
NO |
| Celery and products based on celery | NO |
| Mustard and products based on mustard | NO |
| Sesame and products thereof | NO |
| Sulphur dioxide and sulphites at concentrations of more than 10 mg/kg or 10 mg/l expressed as SO2 |
NO |
| Lupin and products based on lupin | NO |
| Molluscs and products based on molluscs | NO |
Additional information
| pack size | |
|---|---|
| instructions |
David Banks (verified owner) –
Brilliant! This DIY yogurt tastes very much like Yeo Valley Greek Style , my favourite supermarket yogurt.
Making my own saved me a bit of money – not a huge amount – but the main satisfaction is doing the alchemy which transforms bland UHT milk into delicious creamy yogurt. It could not be much easier to do, mix the starter with the milk and then let it ferment. I added a few spoons of Marvel dried milk to make it even thicker and gave it 13 hours, as my fermenter takes a while to get up to temperature.