Make fresh yoghurt in 3 easy steps. Yoghurt contains 4 active, live cultures including acidophilus and bifidus, is fresher than ready-to-eat yoghurt from the chiller, promotes healthy microbial balance in the digestive system, stimulates growth & activity of beneficial micro-organisms. The yoghurt is all natural. Contains no artificial colours or flavours, contains no stabilisers or preservatives, is a source of calcium, is suitable for vegetarians, is easy to make and economical. Three easy steps to make the yoghurt: Step 1: Mix with cool water. Half fill the yoghurt tub with clean drinking water (15-20⁰C). Add yoghurt mix, secure lid and shake well. Make up to the 1kg level with more cool water. Replace lid, shake well then release air from container and reseal. Step 2: Into yoghurt maker, Pour boiling water into your yoghurt maker to the specified level line. Place tub into yoghurt maker and immediately shut maker lid. Step 3: Set your yoghurt, Leave for 8 hours or overnight until set. Remove from maker and place in the fridge to cool. Some separation may occur. Gently stir before serving to produce a smoother texture, if desired. Ingredients: Whole Milk Powder (Contains Soy Lecithin), Fibre (Oligofructose), Lactic Cultures (L. Bulgaricus, S. Thermophilus, L. Acidophilus, Bifido. Lactis) Contains: Milk and Soy Nutritional Information: Per serving (200g), Energy 735kJ (176Cal), Protein 8.9g, Gluten 0.0g, Fat Total 9.3g, Saturated 6.3g, Carbohydrate 16.9g, Sugars 12.5g, Fibre 4.4g, Sodium 80mg, Calcium 293mg (36%RDI). Per 100g, Energy 368kJ (88Cal), Protein 4.4g, Gluten 0.0g, Fat Total 4.7g, Saturated 3.2g, Carbohydrate 8.5g, Sugars 6.3g, Fibre 2.2g, Sodium 40mg, Calcium 147mg.
- Sachet can be used with any yoghurt maker to make your own fresh yoghurt
- Yoghurt Contains 4 active, live cultures including acidophilus and bifidus
- Yoghurt is fresher than ready-to-eat yoghurt from the chiller shelf
- Contains prebiotic dietary fibre
- Is easy to make and economical