Vegan Soya Milk Yoghurt

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.

Instructions

TABLE OF CONTENTS:

• What to do once your Vegan Soya Milk Yoghurt Starter arrives
• What equipment do I need?
• What ingredients do I need?
• Activation Process
• Fermentation Process

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

Fermentation Process:

• 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.