YO-MIX 401 - Mild and Creamy Yogurt
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Mild acidifying yoghurt culture forming polysaccharides and L(+) and D(-) type lactic acid. The strong viscosity formation results in very creamy products. This property can even be intensified by long time acidification.
1/8 tsp. per 1 L (1 quart) or ½ tsp. per 4 L (1 gal). Can be re-cultured.
Storage: 18 months from date of production at temperatures below 4°C (39°F).
Lactobacillus delbrueckii subsp. bulgaricus
Certifications: Kosher O-U-D and Halal (AHA certified)
GMO Status: GMO-FREE
NO: Wheat, other cereals containing gluten, crustacean shellfish, eggs, fish, peanuts
soybeans, nuts, celery, mustard, sesame seeds, sulphur dioxide and sulphites, lupin, molluscs
YES: MILK (including lactose)