Green Living

GL Yoghurt Mild Culture makes a delicious, thick and creamy yoghurt with a mild to medium acidity. When stored correctly, freeze-dried lactic cultures can typically be viable for a long time after the expiration date on the pack. 

Contains:

• Pure, live culture with no fillers or additives.
• Consists of specifically selected strains of:
  • a mild acidifying Lactobacillus delbrueckii ssp. bulgaricus
  • and a low content of fast acidifying Streptococcus thermophilus

Features:

• Making your own yoghurt is very economical as the culture is highly concentrated with each sachet making up to 100 one litre batches of yoghurt!
• This culture contains NO Bifidus and is therefore OK for the SCD™ diet.
• This culture is suitable for the whole family, including the softer palates of children, with a mild flavour and creamy texture.
• 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.
• Free from gluten, peanut, sesame, eggs, celery, mustard, fish or shellfish, sulphites, lupine, soy, and is GMO-Free.

• 12 page Recipe / Instruction Booklet
• Reusable "Loose Weave" Cheese Cloth
• 200 mm Dairy Thermometer
• Rennet (Suitable for Vegetarians) (Up to 40 batches)
• 250 gm Cheese Salt
• 250 gm Citric Acid
• 50 ml Calcium Chloride

• Stainless steel pot to place your milk in large enough to hold four litres
• Stainless steel perforated spoon
• Stainless steel curd knife
• Stainless steel ladle
• Microwave safe bow
• Measuring spoon
• Rubber Gloves

Make 11 different types of soft cheese with this one cheese making kit! Includes everything you need to make soft cheeses, except for common kitchen equipment and milk.

Home Cheese Making in Australia is a journey through cheese, starting with simpler soft cheeses and moving through to the more elaborate hard cheeses.

This softcover book contains clear, concise instructions as well as a list of necessary ingredients, equipment and troubleshooting questions. This is also the only cheese making book written for the Australian market and that is backed by an Australian company who are happy to answer any questions that arise when trying to make the cheeses from the book.

This book is the culmination of over 30 years of home cheese making and intensive research to understand the science behind the art of cheese making.

Book Features:

• Tried and tested recipes;
• Easy to understand and follow;
• Step by step instructions;
• The science of cheese making explained in plain English

 Kefir Culture can make up to 100 litres of kefir using dairy milk, coconut milk, coconut water, sugar water or juice. We call this culture 'maintenance free' as you do not have to strain the kefir to recapture your grains, and you don't have to continually make kefir every day or two, just to keep the grains alive.
Just add a small amount of culture into your milk, coconut water, juice, or water, keep warm and 24 hours later you will have a delightful kefir.

Features:

• Makes up to 100 Litres of Maintenance Free Kefir
• Suitable for dairy milk, coconut milk, water, and coconut water.
• Supplied with 2 free sterile jars for storage of the kefir culture.
• Maintenance-free: no straining or recapturing grains necessary.
• Free from gluten, peanut, sesame, eggs, celery, mustard, fish or shellfish, sulphites, lupine, soy, and is GMO-Free.

Contains:

• Lactococcus lactis ssp. lactis
• Lactococcus lactis ssp. cremoris
• Lactococcus lactis spp. lactis biovar diacetylactis
• Lactobacilluys brevis
• Leuconostoc spp.
• Saccharomyces cerevisiae (yeast)

An animal based enzyme to advance the flavour of cheese. An animal-based enzyme to advance the flavour of hard Italian cheeses like Romano and Parmesan and can be used as an optional addition in Feta and Mozzarella. 

We ship this product Australia wide, however, it does require long term storage in a freezer, on arrival. Extended time out of a freezer will decrease the shelf life.

Make your own beautiful Feta cheese with our DIY cheese making kit. This kit includes everything you need to make up to 25 batches of Feta cheese, except for common kitchen equipment and milk.

This Kit Contains:

• Instruction Booklet
• 200 mm Dairy Thermometer
• Two Feta Baskets
• Reusable Loose Weave Cheese Cloth
• 50 ml Calcium Chloride
• Rennet (Suitable for Vegetarians) (Up to 40 batches)
• Direct Set Mesophilic Hard Curd Starter Culture
• 20 cm pH test paper
• 250 gram Cheese Salt
• Free Sterile Jar

You Will Need: (most of which can be found in your kitchen)

• Stainless steel pot to place your milk in large enough to hold four litres
• A second, larger pot to place your first pot in, to act as a water jacket, so you can indirectly heat your milk (Stock Pot Set)
• Stainless steel perforated spoon
• Stainless steel curd knife
• Stainless steel ladle
• Measuring cups
• Measuring spoons
• Mini measuring spoons (optional)

How Much Does It Make?
This kit contains enough culture to make 25 batches of Feta, using 4 litres of milk each time, and will have enough rennet for up to 40 batches. Once you exhaust your consumables, you can simply re-order those ingredients and continue making beautiful homemade feta!

Highly concentrated, with no fillers added, so each packet makes up to 100 litres of your favourite non-dairy yoghurt. This culture is suitable for vegans. 

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.

Free from dairy, gluten, peanut, sesame, eggs, celery, mustard, fish or shellfish, sulphites, lupine, soy, and is GMO-Free.

Contains:

It consists of specifically selected strains of:

• Streptococcus thermophilus
• Lactobacillus delbrueckii ssp. bulgaricus

and the probiotics

• Bifidobacterium animalis ssp. lactis
• Lactobacillus acidophilus

and standardised to 4 grams with 

• Maltodextrin.

Transform your homemade yoghurt with this universal tangy probiotic culture. Each 3-gram sachet ferments up to 100 litres, delivering a distinctly acidic flavour and luxuriously thick, smooth texture that sets it apart from milder varieties. Perfect for yoghurt enthusiasts seeking bold, tangy results with probiotic benefits. Includes two sterile jars to get you started on your fermentation journey.

See a dosing guidance label on the back of the sachet for the use of Mini Measuring Spoons.

It consists of specifically selected strains of:

• Streptococcus thermophilus
• Lactobacillus delbrueckii ssp. bulgaricus

and the probiotics

• Lactobacillus acidophilus
• Bifidobacterium animalis ssp. lactis

and standardised with 

• Maltodextrin (from Maize)

Features:

• Making your own yoghurt is very economical as the culture is highly concentrated, and each sachet will make up to 100 one litre batches of yoghurt!
• This yoghurt is an absolute winner if you like a tangy, more acidic yoghurt! The extra tang makes this an ideal yoghurt for cooking, where you want the flavour of the yoghurt to come through.
• Please note: The longer you leave this yoghurt incubating, before refrigeration, the more acidic it will be, and the less lactose will remain. 
• 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.
• Free from gluten, peanut, sesame, eggs, celery, mustard, fish or shellfish, sulphites, lupine, soy, and is GMO Free.

Shelf Life of Cultures:

When stored correctly freeze dried lactic cultures are typically viable long after any date on the pack.

1-2 Litre BPA Free Yoghurt Container Insert. The Yoghurt Container is Certified BPA Free! 2 litre capacity, fits Green Living Australia's Electric Yoghurt Maker.

Many of our customers have asked us to keep extra yoghurt containers on hand so that they can start making a new batch while the old one is still in the fridge. You won't have to move your yoghurt to a new bottle. Simply place your finished yoghurt in the fridge, still in its bottle, and begin making another batch right away!

Vegetable rennet from GLA, supplied as ten high strength tablets, with 1/50L marked on the pack. Listed under our cheese making supplies.

Sold as the product itself with nothing added. Follow the manufacturer's own label and the instructions that come with it. If anything on the packaging is unclear, ask us and we will get you the supplier's documentation.