Hansells Thick and Creamy Greek Yogurt / Yogurt 6 x 210g

Composition

Composition unknown — our sources do not have it.

Make fresh yoghurt in 3 easy steps. Yoghurt contains 4 active, live cultures including acidophilus and bifidus, is fresher than ready-to-eat yoghurt from the chiller, promotes healthy microbial balance in the digestive system, stimulates growth & activity of beneficial micro-organisms. The yoghurt is all natural. Contains no artificial colours or flavours, contains no stabilisers or preservatives, is a source of calcium, is suitable for vegetarians, is easy to make and economical. Three easy steps to make the yoghurt: Step 1: Mix with cool water. Half fill the yoghurt tub with clean drinking water (15-20⁰C). Add yoghurt mix, secure lid and shake well. Make up to the 1kg level with more cool water. Replace lid, shake well then release air from container and reseal. Step 2: Into yoghurt maker, Pour boiling water into your yoghurt maker to the specified level line. Place tub into yoghurt maker and immediately shut maker lid. Step 3: Set your yoghurt, Leave for 8 hours or overnight until set. Remove from maker and place in the fridge to cool. Some separation may occur. Gently stir before serving to produce a smoother texture, if desired. Ingredients: Whole Milk Powder (Contains Soy Lecithin) (100%), Lactic Cultures (L. Bulgaricus, S. Thermophilus, L. Acidophilus, Bifido. Lactis) (<0.1%). Contains: Milk and Soy Dairy Content: 100% Nutritional Information: Per serving (200g), Energy 889kJ (213Cal), Protein 11.2g, Gluten 0.0g, Fat Total 11.8g, Saturated 8.0g, Carbohydrate 15.5g, Sugars 15.5g, Sodium 101mg, Calcium 320mg (40%RDI). Per 100g, Energy 445kJ (106Cal), Protein 5.6g, Gluten 0.0g, Fat Total 5.9g, Saturated 4.0g, Carbohydrate 7.8g, Sugars 7.8g, Sodium 50mg, Calcium 160mg.

Nutrition per 100 g/ml

Our sources carry no nutrition for this product.

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