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PROBIOTIC Culture for Yoghurt - ABC 1

Lyofast ABC 1 - for good health.

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Retail Price: $15.00
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Product Information

ABC 1 - Pro biotic Culture. Used in addition to the Yoghurt or other Cultures and will NOT make yoghurt if used on its own.

Unfortunately, many things in day to day life can upset our normal digestive system, and this is when pro biotic products are recommended.

Lyofast ABC 1 contains Lactobacillus Acidophilus (lactic acid bacteria) and Bifidobacterium. These micro-organisms are found in large numbers in the normal healthy intestine.

Lyofast ABC 1 is a culture that can be added to make pro biotic products such as fermented milk products, including yogurt and soft cheeses. Sprinkle the culture powder directly into your milk at the same time as you add your Yoghurt Starter Culture ensuring that the culture is well dispersed by gentle stirring.


Making you own yoghurt into a pro biotic yoghurt with this is very economical as the ABC1 culture is highly concentrated, and each sachet
will make up to 1000 x 1 litre batches.

Each sachet is supplied with two sterile jars to keep your culture safely in the freezer, and allow you to easily pick up just a small amount on the end of a knife.

Please note: your kit will be dispatched directly from our cheese/ yoghurt makers to ensure it arrives safely and quickly by express post or as fast as we can get it to you. We do not keep kits onsite at this stage due to the freezer and refridgeration conditions needed for some of the kit items.

The kit is sent by express post. It is quite light so if you would like to order up to 4 kits, the same $13.50 express post charge will apply at checkout.

Q & A

1.Slimy or stringy yoghurt is usually a temperature control issue ... if the temperature drops during the first 6 to 8 hours of the innoculation period, you will get a stringy, slimy end product. The thing to do is check the temperature in the Easiyo during the first few hours ... ‘

2. How to make my yoghurt more thick?

90 deg for an hour is excessive for heating, 10 minutes is all that is needed once the temp is achieved ...

 

The the milk needs to cool to 40 deg C, have the culture added, and be kept at 40 deg C ... 37 deg is bordering on being too cold.

 

If you don't want to use powdered milk, hanging the yoghurt in a tight weave cheese cloth is a way of getting it to thicken by draining the whey. I prefer to use powdered milk, as then I get a full litre of yoghurt.

 

Another way to thicken yoghurt is to add a thickener such as agar ... once again prefer to use powdered milk

 

Real milk is made from fresh, pasteurized milk. First, the milk is concentrated in an evaporator until 50% of the milk solids remain. Next, the concentrated milk is sprayed into a heated chamber where the water almost instantly evaporates, leaving behind tiny dry milk particles. real powdered milk has the following ingredients, that all came from the milk ...

  • Nonfat Dry Milk, Vitamin A Palmitate, Vitamin D3

If your powdered milk has any of the following listed, it is not real powdered milk ..

  • sweet dairy whey, non-fat dry milk solids, partially hydrogenated vegetable oil (contains one or more of the following:canola oil and/or soya oil), corn syrup solids, sodium caseinate, dipotassium phosphate, propylene glycol monostearate, mono and diglycerides, lecithin, carrageen.