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) (100%), Lactic Cultures (L. Bulgaricus, S. Thermophilus, L. Acidophilus, Bifido. Lactis) (<0.1%). Contains: Milk and Soy Dairy Content: 100% Nutritional Information: Per serving (200g), Energy 593kJ (142Cal), Protein 7.5g, Gluten 0.0g, Fat Total 7.8g, Saturated 5.3g, Carbohydrate 10.3g, Sugars 10.3g, Sodium 67mg, Calcium 246mg (31%RDI). Per 100g, Energy 296kJ (71Cal), Protein 3.7g, Gluten 0.0g, Fat Total 3.9g, Saturated 2.7g, Carbohydrate 5.2g, Sugars 5.2g, Sodium 34mg, Calcium 123mg.
- Sachet can be used with any yoghurt maker to make your own fresh yoghurt
- Yoghurt Contains 4 active, live cultures including acidophilus and bifidus
- Suitable for vegetarians and gluten free
- Yoghurt is fresher than ready-to-eat yoghurt from the chiller shelf & is easy to make and economical
- *Best Before End: 31st March 2018*