DVS YFL811
R356.50
YFL811 gives a thick, delicious, creamy yoghurt.
Can be made with shop bought full cream milk or farm milk. It sets in 10-12 hours at 38 – 40 degrees centigrade.
Contains Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus
The culture will produce yogurt with very mild flavor, very high viscosity and very low post-acidification. Suitable for cup
set, stirred and drinking yogurt.
Shelf life
At least 24 months from date of manufacture when stored in the deep freeze at -18 °C / < 0 °F
At +5°C (41°F) the shelf life is at least 6 weeks.
Recommended inoculation rate 50U / 250L
To make a Greek Yoghurt strain the yoghurt through 2 layers cheese cloth
40 in stock
To find out more about the health qualities of this product go to our blog here https://www.finestkind.co.za/gut-health-benefits-of-yoghurt/
For a Home Made Yoghurt Recipe Hop to : https://www.finestkind.co.za/easy-finest-kind-yoghurt-using-dvs-yoghurt-culture-and-a-haybox/
Contact us at info@finestkind.co.za for professional directions
Designed for optimal performance, the composition and recommended inoculation rate for this culture were carefully developed by use of unique microbial strains, advanced biotechnological principles and more than 140 years of accumulated experience from the dairy industry. Warning: Applying lower than recommended inoculation rate may cause undesired variation in product quality, lower production efficiency, product yield losses, potential fermentation failures and an increased risk of bacteriophage attacks.
| Weight | 0.05 kg |
|---|
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