Yoghurt

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  • Chr Hansen YC – X11 Thermophilic Yoghurt Culture 50u

    N$451.95

    Chr Hansen YC – X11 Thermophilic Yoghurt Culture 50u

    Thermophilic Yogurt Culture YC-X11 is a sachet of granular culture producing a mild taste and is suitable for cup-set, stirred and drinking yogurt.

    Contains: Lactobacillius delbrueckii subsp. bulgaricus, Streptococcus thermophilus.

    Directions:

    Remove cultures from the freezer just prior to use. Do not thaw. Disinfect the package prior to opening. Open the package and pour the frozen pellets directly into the pasteurized product. Agitate the mixture slowly for 10-15 minutes to distribute the culture evenly.

    Recommended incubation temperature: 34 to 45 Degrees Celsius

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  • Chr Hansen YF – L811 Thermophilic Yoghurt Culture 50u

    N$462.30

    Chr Hansen YF – L811 Thermophilic Yoghurt Culture 50u

    A Thermophilic Yogurt Culture – YoFlex

    • YFL811 gives a thicker more viscous yoghurt than YCX11.

     

    Defined mixed strain culture containing Streptococcus thermophilus and Lactobaciluus delbrueckii subsp. bulgaricus blended in a convenient freeze-dried form to produce yoghurt.

     

    YF-L811 will produce a yoghurt with a very high body, very mild flavour and  very low post acidification. The culture is ideal for manufacturing the following types of very mild yoghurt

    • Stirred
    • Set
    • Drinking

    Directions:

    Remove cultures from the freezer just prior to use. Do not thaw. Disinfect the package prior to opening. Open the package and pour the frozen pellets directly into the pasteurized product. Agitate the mixture slowly for 10-15 minutes to distribute the culture evenly.

    Recommended incubation temperature: 34 to 45 Degrees Celsius

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  • Crafty Cultures Greek Yoghurt Starter Cultures 50 Litres

    N$327.85

    Greek Yoghurt Starter Cultures

    Make a fresh batch of thick and creamy Greek yoghurt in your own kitchen, with help from Crafty Cultures. The Greek Yoghurt Starter is an all-natural culture that’s packed with beneficial probiotics. It’s surprisingly easy to whip up you own yoghurt that’s free of artificial flavours, colours, sweeteners and preservatives.

    This sachet can directly set 50 litres of milk in one batch. Or if you’d like to make smaller batches at a time use the “daughter culture” method as prescribed in the directions to set up to 50 litres worth of yoghurt over a period of time.

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  • Crafty Cultures Natural Yoghurt Starter Cultures 50 Litres

    N$298.90

    Natural Yoghurt Starter Cultures

    Practice the ancient tradition of making your own delicious fresh yoghurt at home and you’ll be a cultural convert. Crafty Cultures brings you those elusive starter cultures for making natural yoghurt in your own kitchen with the lactobacillus bulgaricus and streptococcus thermophiles strains. Simply add the culture to your healthy milk choice and let the culture work its magic, making up to 50 litres of yoghurt. Crafty cultures natural yoghurt starter can be used to culture non-dairy milk alternatives too.

    This sachet can directly set 50 litres of milk in one batch. Or if you’d like to make smaller batches at a time use the “daughter culture” method as prescribed in the directions to set up to 50 litres worth of yoghurt over a period of time.

     

     

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  • Finest Kind Beginner Vegan Yoghurt Kit

    N$626.20

    Beginner Vegan Yoghurt Kit

    Make your own vegan yoghurt with this Finest Kind Beginners Vegan Yoghurt Kit. Makes one liter yoghurt with 1 liter of almond, coconut or soy milk. No added starch, preservatives or sugar needed and enough ingredients in the kit to make 100 liters yoghurt.

    Free manual included with easy recipes.

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  • Finest Kind Beginner Yoghurt Kit

    N$392.00

    A simple, easy way to make your own healthy yoghurt with live cultures.  Make up 1 liter of yoghurt as your “mother” yoghurt with the recipe supplied with the kit. Thereafter store 3 table spoons of yoghurt for the next batch. Continue this process and make yoghurt indefinitely.

    H107 LAB THERMOMETER 0-100 °C
    H073 YOGHURT CULTURE

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  • Finest Kind Calcium Chloride 5L

    N$231.15

    Calcium Chloride 5L

    Calcium chloride is added to milk to enhance its coagulating properties in the presence of the enzyme rennet or chymosin. It is particularly required when cows are on dry land. It is also added to brine in order to avoid the leaching of calcium from cheese.

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  • Finest Kind Culture Yoghurt Culture Plain

    N$105.20

    Yoghurt Culture Plain

    A freeze-dried yoghurt culture. Makes one liter youghurt. Store 2 tablespoons for the next batch. And continue this process indefinitely. Instructions are included in the packet. As long as the instructions are followed one packet can make up to a 100 litres of yoghurt.

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