Description
You will receive:
- 4 packets of Vegan Yogurt starter culture and instructions
You will need:
- saucepan for heating milk
- yogurt thermometer
- wooden or plastic spoon
- yogurt maker or other means of heated incubation
- 1 packet Vegan yogurt starter (save the other packets in freezer for future use)
- 1 to 2 quarts alternative milk (soy or rice work best)
Note: to get a thicker yogurt when using coconut, rice or almond milk, you can add a carbohydrate source, sugar & a thickener (agar agar, pectin or gelatin).
Directions:
Note: if using an Instant Pot, follow manufacturer instructions.
- Stirring frequently, heat milk to 110° F. (clip yogurt thermometer to side of pan to monitor temperature). Pour milk into yogurt maker insert. Sprinkle in starter packet and mix well.
- Cover and culture in yogurt maker for 6-8 hours. Once set (or after 8 hours), let cool for about an hour and then refrigerate for 6 hours. Yogurt may not appear to have thickened. Try stirring before refrigeration and again after a couple of hours. May take up to 24 hours of refrigeration to firm up more. After refrigeration, separation may occur. Just stir the yogurt to blend. Your yogurt is now ready to enjoy as is, flavored with fruit and/or honey, or added to smoothies.
Contains:
Bifidobacterium bifidum, Bifidobacterium lactis, Lactobacillus acidophilus, Lactobacillus casei, Lactobacilus delbrueckii subsp bulgaricus, Lactobacillus rhamnosus, Streptococcus thermophilus, rice maltodextrin