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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 tapioca starch as the thickening agent. Tapioca is a starch extracted from the storage roots of the cassava plant, a species native to the north region and central-west region of Brazil, but whose use is now spread throughout South America. The plant was carried by Portuguese colonisers to most of the West Indies and Africa and Asia. 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. You can also use agar agar powder, pectin and if you are not vegan, gelatine.
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 tapioca starch which will make 1 litre of vegan soya milk yoghurt.
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.
TABLE OF CONTENTS:
A yoghurt maker or similar device capable of heating to 42 degrees.
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.
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.
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.
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