This has 5 sachets included in each pack. Culture is dairy free! 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.

This yoghurt culture is a freeze dried yoghurt culture ideal for making yoghurt and yoghurt cheese. This culture contains 100 MILLION probiotic bacteria cells per gram of yoghurt for up to 3 days after being made. This a great is its above your recommended daily intake. Freeze dried mixed strain culture containing streptococcus thermophilus, lactobacillus delbrueckii subs. bulgaricus, bifidobacterium lactis, lactobacillus acidophilus.

Mad Millie suggests storing cultures in the freezer as soon as you get them in order to prolong the life of the culture. This culture lasts out of the freezer (at room temperature) for 8 months so will be fine during postage.