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:
Lactococcus lactis subsp. lactis.
Lactococcus lactis subsp. cremoris.
Leuconostoc mesenteroides subsp. cremoris.
Lactococcus lactis subsp. lactis biovar diacetylactis.
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.
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.
|Presence in finished
|Cereals containing gluten (i.e. wheat, rye, barley, oats, spelled,
Kamut or their hybridized strains) and products thereof (*)
|Crustaceans and products based on crustaceans
|Eggs and products based on eggs
|Fish and products based on fish (*)
|Peanuts and products based on peanuts
|Soybeans and products based on soybeans (*)
|Milk and products thereof (including lactose) (*)
|Nuts (i.e. Almond, pecan nuts, pistachio nuts, Queensland
nuts, Brazil nuts…) and products based on nuts
|Celery and products based on celery
|Mustard and products based on mustard
|Sesame and products thereof
|Sulphur dioxide and sulphites at concentrations of more than
10 mg/kg or 10 mg/l expressed as SO2
|Lupin and products based on lupin
|Molluscs and products based on molluscs
(*): The exception relating to each category of product or substance listed in Annex II of the EU Regulation 1169/2011.