Yogurt Starter


Vegan Yogurt Starter
(Dairy-Free Yogurt Starter)



Vegan Dairy Free Yogurt Starter
Order From Here


Vegan yogurt starter, a blend of lactic acid bacteria specifically selected for use in making dairy-free yogurt.

If you are a vegan, or have a dairy allergy, or somebody like me love soy milk and soy yogurt. You've got to try and make you own homemade soy yogurt. It is so much fun and you will get so much healthier food by make your own.

All you need is a quantity of dairy free milk, such as soy milk, rice milk, almond milk or coconut milk, whatever you prefer.

Add one packet of vegan yogurt starter per 1 to 2 qts non-dairy milk (soy, rice, etc.) and incubate at 108°F for 6-8 hours or until the mix has formed a smooth creamy texture. Chill immediately to below 70°F to halt the culturing process. Continue to cool overnight in the refrigerator or simply mix in any desirable flavors and enjoy. If larger quantities of yogurt are desired, two packets can be added to 1 - 4 gallons of non-dairy milk.

Rice milk and nut milks can be cultured, they often won't thicken. If you like thick yogurt, you can add thickening agents to obtain a yogurt-like consistency.

You can add soy milk powder, tapioca starch, corn starch,gelatin, agar guar gum, etc.

It's just unbeatable.


It's just unbeatable


This vegan yogurt starter is a direct-set yogurt starter and cannot be re-cultured (see below).

  • Vegan non-GMO Yogurt Starter
  • For use with non-traditional milks such as soy milk, rice milk, and nut milks. (Please note, while rice milk and nut milks can be cultured, they often won't thicken and additional thickening agents may be needed to obtain a yogurt-like consistency.)
  • Requires a yogurt maker or similar heating appliance
  • Direct-set yogurt starter
  • Contains 8 packets; each packet makes 1-2 quarts yogurt


Instructions:

Add one packet per 1 to 2 qts non-dairy milk (soy, rice, etc.) and incubate at 108°F for 6-8 hours or until the mix has formed a smooth creamy texture. Chill immediately to below 70°F to halt the culturing process. Continue to cool overnight in the refrigerator or simply mix in any desirable flavors and enjoy. If larger quantities of yogurt are desired, two packets can be added to 1 - 4 gallons of non-dairy milk.

Please note, while rice milk and nut milks can be cultured, they often won't thicken and additional thickening agents may be needed to obtain a yogurt-like consistency.


Watch the video below to learn How to Make Dairy-Free Yogurt.


Ingredients:

Rice maltodextrin, live active bacteria (Bifidobacterium bifidum, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus delbrueckii subsp bulgaricus, Lactobacillus rhamnosus, Streptococcus thermophilus)

Vegetal does not consist of, nor does it contain, nor is it produced from genetically modified organisms.

Produced or packaged in a facility that also manufactures products made with wheat, dairy, soy, eggs, nuts, and fish.


What is a Direct-Set culture?

Direct-Set cultures are a one-time-use culture, they cannot be recultured (i.e. perpetuated beyond the single batch). Direct-Set cultures require no maintenance or care. Simply keep the packet in the freezer and remove the portion for your recipe when it's time to make yogurt. Most Direct-Set cultures contain multiple doses to inoculate multiple batches


Vegan Dairy Free Yogurt Starter





Buy Vegan Yogurt-Starter From Here


From Vegan Yogurt Starter back to Yogurt Starter

Back to Easy Homemade Yogurt






Easy Homemade Yogurt



Visit Counts: