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Make up to 10 litres at home with 10 individually sealed 1 g sachets. Each pre-portioned yoghurt starter is designed for 1 litre of milk, making batch planning simple while keeping unused portions sealed. Choose a clearly specified yogurt starter culture containing Lactobacillus bulgaricus and Streptococcus thermophilus, with over 25 billion CFU per gram. Keep preparation straightforward: heat pasteurised milk to 43 to 45°C, stir in one sachet for 3 to 4 minutes, then ferment for 7 to 8 hours at 42 to 43°C. Complete the process by refrigerating for 6 to 7 hours at 8 to 10°C. The measured format suits a yoghurt maker or another method that maintains the required temperature. Made in the EU with non-GMO ingredients, no preservatives and a gluten-free formulation, this yogurt culture offers a carefully portioned option for homemade batches.