Product Description

VEGAN STARTER CULTURES FOR HOMEMADE BIO YOGURT OR SUBSTITUTE FOR YOGURT - NON-DAIRY PRODUCT FOR USE WITH DAIRY, SOY and CASHEW MILK

VEGAN STARTER CULTURES FOR HOMEMADE BIO YOGURT OR SUBSTITUTE FOR YOGURT

Use with all kind of Yoghurt Making Devices

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Pure bacterial blend of cultures made in laboratory environment, away from additives, maltodextrin, gluten and GMO
Suitable for Vegetarians and Vegans when Vegan milk is used.

Juice extracted starter cultures - 14 capsules

For Home Crafted Substitute for Yoghurt with Mild Taste and Creamy Texture.

Yoghurt is a dairy food/drink made authentically by fermentation of Whole Dairy Milk which is triggered by Lactic bacteria.
The bacteria in the starter will process the lactose in the milk and the side product ''Lactic Acid'' will thicken the fats in the Dairy Milk
Substitute for yogurt is any yogurt-like food made with plant milk
An Authentic Lactic Fermentation can be triggered only with milk that could provide all the lactose, fat and protein content for that like Dairy, Soy and Cashew milk.

Use with Dairy, Soy and Cashew Milk for the best Texture
1 capsule make 1L (approx 1 quart ) of Yogurt or Substitute for Yogurt
Can be recultured when made with Dairy Milk and Soy Milk with no preservatives and additives
Contains a blend of live lactic bacteria as ''Lactobacilus Gasseri'' and ''Lactobacilus Rhamnosus'', ''Bifidus infantis'', ''Bifidus adolescentis'' and many more.

SUBSTITUTE FOR YOGURT. We prefer it Fermented.

The Lactic bacteria (''Lacto'' is derived from Latin = Dairy Milk) work as they simply process the Lactose in the dairy milk and the side product ''Lactic acid'' thicken the fats in the milk
Most of the Plant derived kinds of milk are actually juices which look like dairy milk but without Lactose and less Fat and Protein. The lack of those important components make the Authentic fermentation impossible unless some sugar, additives and/or special equipment is used
If you use Soy or Cashew milk you will be able to trigger Authentic fermentation due to their high fat and protein content
The Coconut milk can deliver creamy texture if the coconut shreds are used because they contain the Fat.
The Almond milk unlike almonds contain a very little amount of Fat and Protein and mostly water which deliver a lot of whey(almost half of the entire amount)
In order to have a commercial quality of the Almond substitute for Yogurt you need to use special equipment, thickeners or other additives

How to Make Substitute for Yogurt at Home

Step-by Step Tutorial

Vegan substitute for yogurt is the perfect alternative to ordinary yogurt, which allows you to enjoy it without feeling guilty and without breaking the rules of the lifestyle you chose to embrace. To prepare vegan substitute for homemade yogurt, all you need is plain soy milk and high-quality starter cultures. The starter cultures would have to be, of course, vegan as well, if you don’t want them to compromise and contaminate your vegan yogurt recipe.

Don’t be scared if you notice a layer of liquid on top of the yogurt when you take it out from the yogurt maker in the morning, because that’s just whey. You can choose to remove it if you like your yogurt to be thicker or to mix the whey with the rest of the yogurt and make it more liquid.

So, vegan substitute for yogurt is as versatile as ordinary yogurt, so there are absolutely no reasons not to enjoy this in your home, whenever you feel like it. It is extremely easy to make and it requires little ingredients.

How to make it:

1. Make your alternative, plant extracted substitute of milk at home or find pure substitute for dairy milk with no preservatives in its contents and highest fat content closer to the homemade alternatives.

2. Gently heat and gently stir 1 L. of Pure (homemade, unprocessed) milk on the stove (NOT microwave) to lukewarm. Do not overheat plant based milk.

Add a teaspoon of honey or sugar to the plant and stir again (the sugar would replace the partly the lactose which missing in plant milk)

3. Open the capsule and add the contents in small amount of the milk, then stir well. Mix with the rest of the milk.

4. Transfer your cultured sweetened plant milk to your yogurt maker. Incubate it for 24 hours in rest. If the culturing process works you should after 12-24 hours have a thickened layer, curds, sitting on top of some liquid. The amount of the liquid depends on the fat contents or the lack of it. Higher fat contents will result in less liquid. Also, the amount of the water in the alternative milk. As they are mostly kind of juices – the water content is high.

5. Without stirring/shaking transfer your yogurt/kefir in container to the fridge. Leave it for at least 3 hours. It will thicken up a bit if you prefer to use thickener please add them before the fridge stage.

6. Take it out of the fridge and strain away the excess liquid using very fine strainer or cheesecloth.

Now is the time to flavour your yogurt. The texture will be grainy as you can expect from plant milk due to the different structure and fat/water content.

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Customer Reviews	321	628	224	442	235	1,114
Price	USD 21.93	USD 22.59	USD 19.20	USD 21.98	— no data	USD 21.27
Texture(depends on the milk)	Thick	Thick	Creamy	Thick	Creamy	Creamy
Taste 1st batch	Mild/Slightly Sour	Mild	Mild	Mild/Slightly Sour	Mild	Mild
Taste consequent batch	Slightly Sour	Mild	Mild/Slightly Sour	Slightly Sour	Mild	Mild
Blend	''Lactobacillus delbrueckii subsp. Bulgaricus'', ''Streptococcus thermophilus'',	''Lactobacillus delbrueckii subsp. Bulgaricus'', ''Streptococcus thermophilus'',Bifidobacteria	''Lactobacillus delbrueckii subsp. Bulgaricus'' and ''Streptococcus thermophilus''	''Lactobacillus delbrueckii subsp. Bulgaricus'', ''Streptococcus thermophilus'','' Lactobacillus acidophilus''	'' Lactobacillus acidophilus''	'Lactococcus lactis ssp. cremoris, Lactococcus lactis ssp.lactis, Lactococcus lactis ssp. lactis biovar diacetylactis, S. Thermophilus, Lactobacillus Bulgaricus, Lactobacillus kefir, Lactobacillus parakefir, Saccharomyces cerevisiae, Kluyveromyces''

Enjoy!

Do you know the difference between cooking and authentic milk fermentation

The easiest way to supply your body with good bacteria is to eat one of the best foods – yogurt. But, with maltodextrin, additives, and sugar in the mixture, there are very few brands of yogurt that are able to deliver good bacteria only.

First, you need to understand the difference between the cooking process and fermentation. Cooking mixes ingredients and kills bacteria.

Fermentation is a process in which you create the ideal environment allowing the selected good bacteria to grow and multiply. The lacto - bacteria grow when process nutrients, proteins and lactose in the milk until they are depleted. The bacteria in the freeze dried starter are hibernating, so during incubation at the temperature of 40-45 degrees Celsius they will go through 4 stages.

They adapt to the environment and produce proteins for the next stage which is rapid growth.
During this second stage, nutrients are processed by bacteria at maximum speed until one of the nutrients is depleted and starts limiting the growth.
The third phase of growth is caused by depleted nutrients and bacteria start consuming non-essential proteins. This phase is a transition from rapid growth to a stress response state.
The final phase is the death phase where the bacteria run out of nutrients and die.

Once you reach the right temperature you can add the starter and mix. Please do not try to dissolve fully the freeze- dried starter. The starter contains a few billion bacteria and the main purpose is to distribute these bacteria to the whole container. During the fermentation the starter will dissolve itself.

Once the bacteria are in the milk the first stage of the bacterial growth begins. It will continue about 6 to 12 hours. The second stage start with rapid bacterial growth – it will take between 4-6 hours. In the third stage the yogurt is set and it is time to be cooled down to halt the bacterial growth. The bacterial growth continues even in the fridge but the process is slowed enough. The fourth phase would start after a week. However, if you keep the yogurt in the fridge it will not start soon.

If you make yogurt with ready yogurt +dairy (or Soy)milk the process begins directly from the second phase of the bacterial growth and the yogurt is set for 4-6 hours as the bacteria are not hibernating and start working straightway.

Please always use milk with no preservatives and additives as their purpose is to kill all bacteria. And, to minimize competitive bacteria from getting in the mix, always wash your hands and pour boiling water over the containers and utensils before start.