Hansells Yoghurt

4 Culture Strains, including Probiotics
Over 300 Billion Live Active Cultures Per Serve*
* when prepared as directed

 
 

Hansells Yoghurt

4 Culture Strains, including Probiotics
Over 300 Billion Live Active Cultures Per Serve*
* when prepared as directed

Hansells Yoghurt

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Enjoy fresh home made yoghurt anytime of the day

  • 4 LIVE ACTIVE CULTURES
  • PROBIOTICS
  • SOURCE OF PROTEIN
  • GOOD SOURCE OF CALCIUM
  • ALL NATURAL INGREDIENTS
  • NO ARTIFICIAL COLOURS OR FLAVOURS
  • NO PRESERVATIVES
  • VEGETARIAN

Making fresh yoghurt

is as easy as

1, 2, 3!

1. Mix with cool water

Pour 250ml of clean drinking water (15-20°C) into the yoghurt tub. Add yoghurt mix, secure lid and shake well. Make up to the 500g level with more cool water. Replace lid, shake well then release air from container and reseal.

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.

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.