Yoghurt

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  • Chr Hansen ABT-5 Probiotic Culture 50u

    N$749.00

    ABT-5 Probiotic Culture

    ABT 5 is a yoghurt culture with added pro-biotic bacteria. It sets in  5 – 6 hours at 38 – 40 degrees centigrade. To maintain temperature over this period it is best used with the Finest Kind Hay Bag.

    It gives a thick, creamy, set yoghurt with a mild flavour made with full cream milk. It is less ropey than ABT-1. It can be used with shop bought full cream milk.  Low fat milk  will result in a thinner end product. Studies have shown the pro-biotic bacteria to improve gastrointestinal health and to have a positive effect on immunity.

    INGREDIENTS

    Bifidobacterium BB-12 – pro-biotic

    Lactobacillus acidophilus LA-5 – pro -biotic

    Streptococcus thermophilus

    YIELD

    1 50U packet will yield 250 liters yoghurt.

    DOSAGE

    To make 1 liter,  cut open one corner of the packet to dispense a few kernels on a teaspoon tip and close again with a washing peg.

    STORAGE

    Store in a tupperware in the freezer for up to 2 years. Make sure to keep the culture dry.

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  • Chr Hansen YC – X11 Thermophilic Yoghurt Culture 50u

    N$499.00

    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$504.00

    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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  • Finest Kind Beginner Vegan Yoghurt Kit

    N$550.30

    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$307.10

    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 Granules 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$104.00

    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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