Our vegan soya milk yoghurt starter has been the work of many months of testing and research. We didn’t want to offer yet another weird organic vegan yoghurt that had limited reusability and produced something that barely resembled actual yoghurt. Our vegan soya milk yoghurt starter does require a thickening agent, but the bacteria are strong enough to make this an heirloom variety which can be recultured indefinitely. Not only helping reducing plastic, it is also fully sustainable and best of all, it actually tastes really great!
This is a thermophilic yoghurt that requires heat to ferment. As always we recommend a dedicated yoghurt making device. Ideally, you should incubate the starter at 42c for 4-6 hours. We use agar agar powder as the thickening agent. Agar agar is a gel-like substance derived from red algae. Low in calories, fibre and mineral rich, it is an excellent vegan thickening agent. A small amount is required each time you make this yoghurt. Overall, we felt it was a small price to pay for the end result from using it.
Our vegan soya milk yoghurt starter contains of Lactobacillus and Streptococcu bacteria and the CFU count for these bacteria is just as high as that found in dairy yoghurts. Fully organic certified we are happy to finally be able to offer a vegan alternative to dairy yoghurt.
The starter sachet contains 1g of freeze dried yoghurt starter and 2g of agar agar powder which will make 1 litre of vegan soya milk yoghurt. We also offer the option to include a further 50g of agar agar which is enough for a further 25 x 1 litre batches.
Recommended activation date for culture: 1 year from the date of shipping. Best stored in the freezer if the product can not be activated on arrival.
Please note that we do not send printed copies of instructions with your purchase. If you would like to have a printed version, you can open a printable PDF by clicking here.
If you have more than one fermenting food culture at home, we recommend that you keep them at least 1 metre apart from each other at all times. This is to stop cross contamination of the different cultures. If you are working with dairy in particular, this is very important. Please contact us is you require further assistance with fermenting more than one culture.
What to do once your Vegan Soya Milk Yoghurt Starter arrives:
What equipment do I need?
A yoghurt maker or similar device capable of heating to 42 degrees.
What ingredients do I need?
Soya milk. Both fresh and UHT versions will work. You can use both sweetened and unsweetened soya milk, although it does taste better using sweetened soya milk! Make sure the soya milk has at least 3% protein content and contains no additives or preservatives.
Vegan soya milk yoghurt starter
Fill a jug with 1000ml of milk of soya milk. If you are using fresh soya milk, boil it and allow it to cool back down first.
Add the yoghurt starter to the milk and stir VERY well. The starter pack from us already contains the correct amount of agar agar powder.
Add the mixture to your yoghurt maker jar/pots.
Heat the yoghurt at 42 degrees for 8 hours.
If the yoghurt has not set after 8 hours. Leave it in the yoghurt maker longer. Keep checking on it every 2 hours if possible. In some instances, it can take up to 24 hours to fully set. Please be patient.
Once set, place the yoghurt into the fridge until it has cooled for at least 2 hours. This process also helps it to set further. It is now ready to eat.
Ensure you keep back enough yoghurt each time you make it to re-culture the next batch. You will need roughly one tablespoon of the culture per 1000ml of milk. Always re-culture from fresh yoghurt no older than 7 days for the best results. This is a heirloom yoghurt that can be re-cultured indefinitely.
Ensure you add 2g of agar agar powder per litre EVERY time you make a batch.
If you can’t eat your yoghurt that day, it will keep in the refrigerator up to 7 days, and you can use it to re-culture other batches during that time.
Ensure you re-culture your yoghurt at least once a week to keep it healthy and active.
We have tested our starter with a range of plant-based milks and have decided that soya milk works best. The bacteria require high protein and carbohydrate (sugar) to multiply. For this reason, nut-based milks do not work. We have had some success with coconut milk, however, the results are inconsistent.
Can I use other thickening agents apart from agar agar?
We are currently researching other possible thickening agents to use with our vegan soya milk yoghurt starter. We have found good results from tapioca starch and pectin.
Can I take a break from making yoghurt?
You can freeze the yoghurt for short periods of time (1-3 months). Beyond that, the bacteria will start to decline.
You can also dehydrate the stater by pasting a thin layer onto parchment paper and leaving it to dry in a well-ventilated area. Thermophilic yoghurts do not always cope well with dehydration and may not remain viable after.
Sadly neither of these methods are full proof and we can not guarantee they will always work. The best way to preserve the bacteria in the starter it to use a freeze-dry method which requires specialist equipment.