Yogurth Starter Bacterial Cultures - Freeze Drying for Yogurt 411240 - P&P UK
£8.25
Yogurth Starter Bacterial Cultures. They can also be used to acidify cream. Heat 3 L of low-pasteurized or fresh milk to 43-44°C. Pour a small amount into a glass and dissolve about 0.3 g of yogurt bacteria in it.
