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This is a lovely creamy yoghurt that contains the following beneficial bacteria and yeast: L. acidophilus, Bifidobacterium lactis, L. Casei.
The texture is smooth and creamy while the flavour is mildly tart while still retaining some sweetness. What is really cool about this yoghurt is that the cream layer is distinct, so you can choose to eat the cream or you can stir it back into the milk layer of yoghurt for extra little pockets of goodness!
This is an ideal yoghurt to make at home. Another firm favourite here in the Freshly Fermented office!
The great thing with our yoghurt culture is that you can make it at home without the need to add sugar, preservatives or emulsifiers. This is a thermophilic yoghurt. It requires a yoghurt maker to be able to work with the culture. These can be picked up online reasonably cheap (less than £20).
To keep your culture viable, you must make your next batch of yoghurt within 7 days. After that time frame, the culture will start to die off and may not be healthy enough to continue to re-culture.
PLEASE NOTE: TO MAKE CREAM TOP YOGURT YOU MUST USE FULL-FAT UNHOMOGENISED MILK OR ADD HEAVY CREAM TO THE BATCH. Full fat milk is preferable.
Allergens – Contains milk (cows).
Recommended activation date for culture:
1 year from the date of shipping. Best stored in the freezer if the product can not be activated on arrival.