Yogurt culture for 20 litres of plant-based milk
Directions: 1 tip of a fork for 1 litres milk. Culture for 8 hours between 38ºC and 42ºC.
Ingredients: Maltodextrin, L. bulgaricus and St. thermophilus.
Keep frozen. Use by date, 1 year.
*Cultured on plant sugars only but processed in a factory that also process dairy. May contain traces.