Mad Millie Greek Yoghurt Kit

Discover the joy of homemade dairy with the Mad Millie Greek Yoghurt Kit. This all-in-one kit empowers you to create luscious probiotic Greek yoghurt, delicious soy yoghurt, and creamy Labna (yoghurt cheese) right in your kitchen. Packed with live acidophilus and bifidobacterium cultures, each serving delivers over a million probiotic bacteria, enhancing your digestive health and boosting immunity. Perfect for all skill levels, this kit includes everything you need: a 1L jar for easy reheating, cheese cloth, five sachets of dairy-free yoghurt culture, a sterile storage pot, and a stainless steel thermometer. Simply add your choice of milk and enjoy your homemade creation with natural flavorings like fruit or honey. This kit allows you to produce 5-10 litres (10 quarts) of delicious yoghurt, crafted to suit your taste. The yoghurt culture is shelf-stable for 8 months when stored properly, ensuring you can enjoy fresh yoghurt time and again. Elevate your culinary skills and enhance your family’s health with the Mad Millie Greek Yoghurt Kit today!

Mad Millie Greek Yoghurt Kit





With the Mad Millie Probiotic Greek Yoghurt Kit you can make delicious probiotic greek yoghurt, soy yoghurt and Labna (yoghurt cheese).





This yoghurt contains live acidophilus and bifidobacterium cultures which make for tasty yoghurt and they are great for you too! Each gram of Mad Millie Greek Yoghurt contains over a million probiotic bacteria cells, scientifically shown to improve digestive health, nutrient absorption and immunity. Just add your choice of milk and flavour with natural fruit, honey or sweet spice.





Perfect for beginners and advanced users with all ingredients and equipment included. The culture provided in this kit allows you to make 5 -10 litres (10 quarts) of yoghurt.





Use the jar to heat the milk easily in the microwave, leave to set and then refrigerate, all in the same vessel!



Kit Contains: 1 L Jar, Cheese Cloth, 5 x Sachets of dairy free Yoghurt Culture, Sterile Culture Storage Pottle, Stainless Steel Thermometer, Kit Instructions and Recipe Booklet to make Greek Yoghurt, Soy yoghurt and Yoghurt Cheese.





If using fresh milk, the milk needs to be heated to boiling point before cooling it down, this denatures the proteins in the milk to stop the yoghurt from going lumpy.



The yoghurt culture is shelf stable for 8 months at temperatures under 25 degrees celsius. However, we suggest storing cultures in the freezer when you get them in order to prolong the life of the culture.