Description
Traditional Kefir Yogurt Culture Description
These cultures create a rich creamy kefir yogurt with all the flavour you would expect from the kefir style. Unlike the classic eastern European kefir which is more akin to a fermented drink. Each sachet is for one litre of milk.
Taking all the bacteria & yeasts that make up kefir and blending them with yogurt cultures allows us to create these full flavoured kefir yogurt cultures.
Our cultures contain:
Streptococcus thermophilus.
Lactococcus lactis subsp. lactis.
Lactococcus lactis subsp. cremoris.
Leuconostoc mesenteroides subsp. cremoris.
Lactococcus lactis subsp. lactis biovar diacetylactis.
Debaryomyces hansenii.
&
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 kefir yogurt range:
Cheese-Yogurt-Making’s kefir yogurt range of cultures offers great flavour & texture. 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 non acidic yogurt have a look at our classic range.
For non acidic 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 |
(*): The exception relating to each category of product or substance listed in Annex II of the EU Regulation 1169/2011.
Additional information
| pack size | 10 packets, 20 packets, 25 packets, 30 packets, 40 packets, 5 packets, 50 packets |
|---|---|
| instructions |
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Traditional Kefir Yogurt Culture Description
These cultures create a rich creamy kefir yogurt with all the flavour you would expect from the kefir style. Unlike the classic eastern European kefir which is more akin to a fermented drink. Each sachet is for one litre of milk.
Taking all the bacteria & yeasts that make up kefir and blending them with yogurt cultures allows us to create these full flavoured kefir yogurt cultures.
Our cultures contain:
Streptococcus thermophilus.
Lactococcus lactis subsp. lactis.
Lactococcus lactis subsp. cremoris.
Leuconostoc mesenteroides subsp. cremoris.
Lactococcus lactis subsp. lactis biovar diacetylactis.
Debaryomyces hansenii.
&
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 kefir yogurt range:
Cheese-Yogurt-Making’s kefir yogurt range of cultures offers great flavour & texture. 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 non acidic yogurt have a look at our classic range.
For non acidic 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 |
(*): The exception relating to each category of product or substance listed in Annex II of the EU Regulation 1169/2011.
Additional information
| pack size | 10 packets, 20 packets, 25 packets, 30 packets, 40 packets, 5 packets, 50 packets |
|---|---|
| instructions |
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