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Yogurt Culture Starter suitable for plant-based and dairy milk.
Pure and concentrated culture for best results!
No fillers
No maltodextrin
Totally vegan but can also be used with dairy milks.
Ingredients: Strains of Streptococcus thermophilus. Lactobacillus acidophilus. Bifidobacterium animalis ssp.lactis
Symbiota is extremely proud of offering a vegan Yoghurt culture which has NO maltodextrins, fillers or lactose! Vegan yoghurts tend to be thinner compared to dairy yogurts.
You are supplied a sachet of culture which has enough for 80L of yogurt in total. You use a tiny bit of culture for each litre of yogurt you make, and store the remaining culture for your next lot of yogurt.
Simply warm a good quality milk, coconut cream (or homemade nut milk) to 85 degrees Celsius, add thickener (if using), reduce temperature to 42 degrees Celsius, add your vegan yogurt culture and maintain your coconut cream between 38-43 degrees Celsius for at least 8 hours. The longer you leave your yogurt to ferment the more sour it will be. Many people use dehydrators, warm water baths, preheated ovens, heating mats, thermos and more to maintain the temperature of their yogurt at a constant temperature during fermentation process.
NB: Please note it is very important to keep your culture dry. Therefore you MUST allow your sachet of culture to come up to room temperature before opening otherwise the air will condense on the culture and ruin it with moisture.
If you have any questions please do not hesitate to contact us for support, that is what we are here for:)
****Note:
- Please use an urban address where possible.
- Live cultures are couriered out on Mondays & Tuesdays.
| Shipping | This item ships to |
| Delivery | Estimated between and . Will usually ship within 1 business day. |
Description
Yogurt Culture Starter suitable for plant-based and dairy milk.
Pure and concentrated culture for best results!
No fillers
No maltodextrin
Totally vegan but can also be used with dairy milks.
Ingredients: Strains of Streptococcus thermophilus. Lactobacillus acidophilus. Bifidobacterium animalis ssp.lactis
Symbiota is extremely proud of offering a vegan Yoghurt culture which has NO maltodextrins, fillers or lactose! Vegan yoghurts tend to be thinner compared to dairy yogurts.
You are supplied a sachet of culture which has enough for 80L of yogurt in total. You use a tiny bit of culture for each litre of yogurt you make, and store the remaining culture for your next lot of yogurt.
Simply warm a good quality milk, coconut cream (or homemade nut milk) to 85 degrees Celsius, add thickener (if using), reduce temperature to 42 degrees Celsius, add your vegan yogurt culture and maintain your coconut cream between 38-43 degrees Celsius for at least 8 hours. The longer you leave your yogurt to ferment the more sour it will be. Many people use dehydrators, warm water baths, preheated ovens, heating mats, thermos and more to maintain the temperature of their yogurt at a constant temperature during fermentation process.
NB: Please note it is very important to keep your culture dry. Therefore you MUST allow your sachet of culture to come up to room temperature before opening otherwise the air will condense on the culture and ruin it with moisture.
If you have any questions please do not hesitate to contact us for support, that is what we are here for:)
****Note:
- Please use an urban address where possible.
- Live cultures are couriered out on Mondays & Tuesdays.
Shipping
| Shipping | This item ships to |
| Delivery | Estimated between and . Will usually ship within 1 business day. |
