Mindful BrandMad Millie is a Mindful Brand. They’re committed to meaningful change that looks after our people and planet.Learn more
Product specialties
Dairy Free
Egg Free
Gluten Free
Soy Free
Vegan
Vegetarian
New Zealand Manufactured
Recyclable Packaging
Alcohol Free
Artificial Flavour Free
Artificial Sweetener Free
GMO Free
Palm Oil Free
Shelf-Stable Probiotic
Synthetic Preservative Free
100% Wholefood Source
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Description
Mad Millie Yoghurt Shelf Stable Culture is ideal for yoghurt and yoghurt cheese. This yoghurt culture is a freeze dried yoghurt culture ideal for making yoghurt and yoghurt cheese. It is a freeze-dried mixed strain culture containing Bifidobacterium species, Lactobacillus acidophilus, Streptococcus thermophilus.
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Ingredients
Each sachet contains:
Bifidobacterium species Lactobacillus acidophilus Streptococcus thermophilus
Contains milk/dairy
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Directions + Precautions
Directions
There are 5 sachets in each pack, and each sachet cultures 1 - 2 litres of milk. To make yoghurt, sprinkle a whole sachet of culture to warmed milk and incubate at 40 degrees for 12 hours. Sachet is sufficient to make 1- 2 litres of yoghurt.
Precautions
Store in freezer for optimum life.
Shelf life is 24 months when stored in freezer.
This culture lasts out of the freezer (at room temperature) for 3 months so will be fine during postage. However, Mad Millie suggests storing cultures in the freezer as soon as you get them in order to prolong the life of the culture.
All Mad Millie culture contains a small amount of dairy.
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About Mad Millie
Mad Millie is a Mindful Brand
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looking after the health of our planet.
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difficult to discover details.
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Socially Responsible
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Eco Packaging
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eco-friendly packaging.
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Mad Millie Yoghurt Shelf Stable Culture is ideal for yoghurt and yoghurt cheese. This yoghurt culture is a freeze dried yoghurt culture ideal for making yoghurt and yoghurt cheese. It is a freeze-dried mixed strain culture containing Bifidobacterium species, Lactobacillus acidophilus, Streptococcus thermophilus.
Highlights
Mindful BrandMad Millie is a Mindful Brand. They’re committed to meaningful change that looks after our people and planet.Learn more
Each sachet contains:
Bifidobacterium species Lactobacillus acidophilus Streptococcus thermophilus
Contains milk/dairy
Directions
There are 5 sachets in each pack, and each sachet cultures 1 - 2 litres of milk. To make yoghurt, sprinkle a whole sachet of culture to warmed milk and incubate at 40 degrees for 12 hours. Sachet is sufficient to make 1- 2 litres of yoghurt.
Precautions
Store in freezer for optimum life.
Shelf life is 24 months when stored in freezer.
This culture lasts out of the freezer (at room temperature) for 3 months so will be fine during postage. However, Mad Millie suggests storing cultures in the freezer as soon as you get them in order to prolong the life of the culture.
All Mad Millie culture contains a small amount of dairy.
Mad Millie is a Mindful Brand
Learn more about
Mindful Brands
Environmentally Sustainable
Good for nature.
These brands choose to be greener by
looking after the health of our planet.
SHOP BRANDS
Transparent
Open in their approach.
These brands disclose the
difficult to discover details.
SHOP BRANDS
Socially Responsible
Socially conscious.
These brands put people at the heart
of every decision.
SHOP BRANDS
Eco Packaging
Mindful materials.
These brands are committed to
eco-friendly packaging.
SHOP BRANDS
Mad Millie Yoghurt Shelf Stable Culture is ideal for yoghurt and yoghurt cheese. This yoghurt culture is a freeze dried yoghurt culture ideal for making yoghurt and yoghurt cheese. It is a freeze-dried mixed strain culture containing Bifidobacterium species, Lactobacillus acidophilus, Streptococcus thermophilus.
Store in freezer for optimum life.
Shelf life is 24 months when stored in freezer.
This culture lasts out of the freezer (at room temperature) for 3 months so will be fine during postage. However, Mad Millie suggests storing cultures in the freezer as soon as you get them in order to prolong the life of the culture.
All Mad Millie culture contains a small amount of dairy.
There are 5 sachets in each pack, and each sachet cultures 1 - 2 litres of milk. To make yoghurt, sprinkle a whole sachet of culture to warmed milk and incubate at 40 degrees for 12 hours. Sachet is sufficient to make 1- 2 litres of yoghurt.
Each sachet contains:
Bifidobacterium species Lactobacillus acidophilus Streptococcus thermophilus
Contains milk/dairy
ideal for making yoghurt and yoghurt cheese
Contains 100 MILLION probiotic bacteria cells per gram of yoghurt
Well above the recommended daily intake of probiotic cells