Non-Dairy Yoghurt Culture with Probiotics - 100 litres
Make 100 litres of Soy, Coconut or Almond Yoghurt
Make great non-dairy yoghurt with this pure and natural culture. Making your own yoghurt with this culture is fun and easy. Remember non-dairy yoghurts do not thicken on their own but don't worry, we have the solution! Add Smooth Gel to your order to get beautiful, thick, creamy results!
Makes a wonderful, great-tasting, dairy-free yoghurt that is suitable for vegans. Beautiful flavour and texture, perfect for the whole family.
Costing just pennies per litre, this culture will save you heaps versus buying non-dairy yoghurt from the shops.
Live Probiotic Bacteria
This pure yoghurt and probiotic culture is guaranteed to be alive. As soon as you add it to your milk it starts to grow and multiply.
- Highly concentrated, with no fillers added, so each packet makes up to 100 litres of your favourite non-dairy yoghurt.
- This culture is suitable for vegans.
- Each sachet is supplied with two sterile jars to keep your culture safely in the freezer and allow you to easily pick up just a small amount on the end of a knife.
- Free from dairy, gluten, peanut, sesame, eggs, celery, mustard, fish or shellfish, sulphites, lupine, soy, and is GMO-Free.
- Consists of specifically selected strains of:
- streptococcus thermophilus and lactobacillus delbrueckii ssp. bulgaricus
- and probiotics Bifidobacterium unimalis ssp. lactis and lactobacillus acidophilus.
Follow the below links to our recipes.
- Soy Yoghurt (Better results with the addition of Smooth Gel)
- Coconut Yoghurt (Requires Smooth Gel)
- Almond Yoghurt (Requires Smooth Gel)
Please Note: Most non-dairy yoghurts require a thickener of some kind. We recommend Smooth Gel as it does not require heat to work, which protects your culture.
Shelf Life of Cultures:
When stored correctly freeze-dried lactic cultures are typically viable long after any date on the pack.
This culture has been specifically grown on a non-dairy & non-soy based growth medium, to be 100% Dairy & Soy Free.
It consists of specifically selected strains of:
- Streptococcus thermophilus
- Lactobacillus delbrueckii ssp. bulgaricus
- and the probiotics
- Bifidobacterium animalis ssp. lactis
- Lactobacillus acidophilus
Unfortunately, we can not exclude the presence of corn derivatives.
According to EU legislation (Regulation CE 1169/2011) corn is not mentioned on ANNEX II which concerns “SUBSTANCES OR PRODUCTS CAUSING ALLERGIES OR INTOLERANCES” that is why we do not mention the presence of corn in our list of allergens which is available in TDS.
Yoghurt culture veganBy: J on 7 December 2021The culture worked great
ProbioticsBy: Jo on 23 November 2021For years I have tried to make the perfect coconut yogurt the probiotics and the smooth gel are the secret watch the videos well done green living
ProbioticBy: Penelope on 21 October 2021Excellent service and a good product.
With some tweaking, perfect soy yoghurt every timeBy: Andy on 27 September 2021This non-dairy culture now reliably produces excellent soy yoghurt, but I need to deviate a little from the instructions to get there. First, I do use more culture than suggested, probably more like 1/16th of a teaspoon per litre, instead of a match head. Second, I use only about a treaspoon of smooth gel, as otherwise it tastes like it has thickener in it. Third, I don't add sugar, it just makes the yoghurt sweet. Fourth, I use an unsweetened, high protein soy yoghurt, which, bizarrely, works better than the sweetened stuff. Finally, I leave it incubating for 24 hours. All of these changes took quite a while to master, but I've now been making great soy yoghurt with this culture for years.
Much tastier than commercial vegan yoghurtBy: MC on 22 August 2021I cannot find a commercial vegan yoghurt that tastes acceptable to me - so started making my own, and this starter did not disappoint! It’s so yummy I and my toddler just eat it straight out of the jar without any flavouring, sweetener or fruit. I make a nut milk of 2 parts almonds 1 part cashew nuts the creamiest consistency and neutral taste. I did not purchase Smooth Gel as I find a cornflour slurry added in the last few minutes of heating the milk works perfectly. Agar also works pretty well. Gelatin (if you’re not vegan) is too “strong” and sets it a bit too firmly.
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