These yoghurts ferment at room temperature and require no special equipment. Although very high in bacteria in comparison to their thermophilic cousins, the yoghurt produced is often very thin with some unusual textures.
These yoghurts ferment at around 42°C and we recommend that you use a dedicated yoghurt making machine/device with these products. Although lower in bacteria content than their mesophilic cousins, they represent more traditional styles of yoghurt that we are accustomed to.
These products ferment at room temperature and require no special equipment. They make unpasteurised versions of kitchen favourites that are high in bacteria as well as tasting delicious.
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