QUICK FAQ
How much yogurt/kefir can I make?
Each sachet cultures approximately 1 litre of milk.
You can re-culture future batches from your prepared yogurt/kefir for extended use and better value.
Do I need a yogurt maker?
No. You can use a yogurt maker, Instant Pot, sous-vide setup, or a simple insulated container.
What matters is maintaining a stable incubation temperature for the required time.
What milk works best?
Full-fat milk produces thicker, creamier yogurt/kefir
Semi-skimmed and skimmed milk can also be used, though the texture may vary. Our Vegan Starter works best with Soy, Cashew and Coconut milk
Is the CFU important?
Starter cultures are designed to multiply during fermentation.
The strength of your final yogurt/kefir depends on the milk used, incubation time and temperature, not on a fixed CFU number on the sachet.
Do you disclose strain numbers?
Our cultures are produced as food-grade fermentation starters.
Strain numbers are not typically disclosed for proprietary food fermentation blends.
What matters for yogurt/kefir making is the bacterial species and reliable fermentation performance.
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