Mad Millie Yoghurt Culture – Dairy-Free Starter for Yoghurt, Skyr & Yoghurt Cheese

Mad Millie Yoghurt Culture – Dairy-Free Starter for Yoghurt, Skyr & Yoghurt Cheese

Single Pack. Make creamy yoghurt, skyr-style ferments and yoghurt cheese with Mad Millie Yoghurt Culture. This dairy-free freeze-dried culture is ideal for everyday yoghurt making and plant-based variations.

Best for: Greek yoghurt, regular yoghurt, vegan yoghurt, skyr-style yoghurt, labna and yoghurt cheese.

Premium selling points

• Dairy-free yoghurt culture for yoghurt, vegan yoghurt, skyr and yoghurt cheese.
• Contains yoghurt strains including S. thermophilus, Lb. bulgaricus, B. lactis and Lb. acidophilus.
• Each sachet cultures 1–2 L of yoghurt.
• One pack contains 5 sachets for multiple batches.
• Shelf-stable for 8 months; dairy free and gluten free.

Technical details

How-to guide summary

Greek Yoghurt — Inspired by Mad Millie’s official Greek yoghurt guide — about 1 kg, ready in 12–24 hours.

Warm milk to 40°C, add the culture and hold the temperature until set. Chill overnight and strain for a thicker Greek-style finish.

1. Heat milk to around 40°C and stir through the culture.
2. Hold at 40°C for 12–24 hours until the yoghurt sets.
3. Refrigerate overnight to firm up the texture.
4. Strain through cheese cloth for thicker Greek yoghurt or labna-style yoghurt cheese.

Recommended add-ons

Pair with Mad Millie kits, crocks, moulds, culture refills and temperature-control tools for a complete making setup.

Product information and how-to guidance adapted from official Mad Millie product pages, recipes and support guides.