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    Sour Milk Starter

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    Soured milk (clabber )  

    Contains bacterial cultures:
    - Lactococcus lactis subsp. lactis,
    - Lactococcus lactis subsp. cremoris,
    - Lactococcus lactis subsp. lactis biovar. diacetylactis,
    - Leuconostoc mesenteroides subsp. cremoris.
     For the best results, use whole cow's or goat's milk only!
    Does not contain gluten.
    It does not contain sugar, thickeners, or any chemical additives.
    Does not contain genetically modified ingredients.
    How to make Sour Milk:
    Heat 1 liter of milk to 176 °F to eliminate any foreign bacteria.
    If you're using pasteurized or grain milk, only heat it up to 108 °F.
    Pour the milk into a container and cool it down to about 108 °F.
    Important: Make sure the container has a tight lid.
    Now, open the sachet with bacteria, pour it into the milk, mix well, and close the container tightly.
    Let it ferment for up to 16 hours at around 108 °F.
    Wait until it reaches the desired thick consistency. It's usually best to check after 12 hours.
    If the yogurt hasn't formed yet, heat it up and leave it for a few more hours to allow it to multiply.
    You can place the jar in a pot of warm water or use a yogurt-making machine. Alternatively, wrap it in a blanket.
    Avoid shaking the container!


    Products made at home are not subject to industrial processing, which is why the bacteria contained in them are alive and have a beneficial effect on our bodies.
     They taste great both on their own and in combination with fruit, cereals, and other additives.
    Free from: gluten products (cereals), eggs, fish, soybeans, peanuts, celery, mustard (mustard), sesame, sulfur dioxide and disulfide, crustaceans, mollusks, and lupine.
    The product complies with the EU Directive 1829/2003 and 1830/2003 of the European Parliament and of the Council of September 22, 2003
    Net weight: 4.9g +/-0.05g



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