Make your own vegan soy yogurt at home with this freeze-dried yogurt starter. With the last tablespoon of your soy yogurt you can make new yogurt up to five times!
Make your own soy yoghurt at home with this freeze-dried yoghurtstarter. Making your own soy yogurt is infinitely better and more fun than buying it in the store. And cheaper too. With the last tablespoon of your soy yoghurt you can make new yoghurt up to five times!
What is yoghurt?
Yoghurt, also spelled yogurt, yogourt or yoghourt, is a foodproduct produced by bacterial fermentation of milk. The bacteria used to make yoghurt are known as yoghurt cultures. Fermentation of sugars in the milk by these bacteria produces lactic acid, which acts on milk protein to give yoghurt its texture and characteristic tart flavor. Cow’s milk is commonly available worldwide and, as such, is the milk most commonly used to make yoghurt. Milk from water buffalo, goats, ewes, mares, camels, yaks and plant milks are also used to produce yogurt. The milk used may be homogenized or not. It may be pasteurized or raw. Each type of milk and each type of starter produces substantially different results.
About this soy yoghurt starter
This starter cultures is completely vegan and has never been into contact with milk. It’s pure lactic acid bacteria. It an this be used for all vegan yoghurts.
Thermophilic yoghurt variant
Please note, this is a thermophilic, warmth-loving, yoghurt type. So you need a warm place, such as a yoghurt maker, sous vide device, steam oven or instant pot to make it. Please see below for details.
- 2 bags of 6 grams for 0.5 liters of soy milk each
- reusable, make new yogurt from your existing yoghurt
- You can even use coconut milk, but you will have to add a thickener
- produced in France.
- Ingredients: dextrose, lactic acid bacteria
- allergens: none
In the freezer. Also keep the yoghurt starter in a Ziploc bag after use, or in a vacuum-packed place. The starter is very hydrophilic – if moisture gets into the package, the quality will deteriorate. Shelf life is approximately 2 years in the freezer.
How to make your own soy yoghurt
- Make sure your kitchen utensils are spotless, so that you can use your yoghurt again for the next batch.
- Cook the soy milk briefly.
- Allow it to cool to the desired temperature (around 40 ° C to 43 ° C ).
- Mix the starter with two tablespoons of soy milk and then add the rest of the soy milk.
- Keep the milk at the best possible temperature. Wrap them well in blankets, cover them with a tea hat, put them in a sous vide bath, in a thermoscan or in an instant pot or yoghurtmaker and let them rest.
- After about 8-12 hours the yoghurt will be ready. Check whether it is firm enough. Possibly it will need a few more hours. For a denser yoghurt with a more acidic and sharp taste you can leave it for longer.
- Cool down and it’s ready to eat.
- Yogurt will last for at least two weeks in the fridge.
- Save a little to inoculate new yoghurt.
Sometimes a dried yogurt starter needs a second ‘fermentation round’ to get it’s full potential. This means using a spoonfull of the first batch to start a second. The second batch will be better.
Making yoghurt from your mother starter
- From now on you can also use other types of milk: cows, sheep, goats, skimmed milk, whole milk, raw, etc. Or prepare it with cream. Note that it is difficult to make yoghurt from pasteurized milk, the texture will remain somewhat thin. Heat the milk to 90 ° C for a few minutes and let it cool down again. This gives a much a better consistency. Sterilized milk does not need to be heated.
- Mix an ice cube from your yoghurtstarter with about a liter of milk, stir several times until fully dissolved.
- Allow to ferment for 12-48 hours at room temperature.
- Cool back in the fridge.
Online on demand workshop ‘how to make vegan cheese at home’ (subtitled)
During this English subtitled workshop you will learn the theory and practice of making vegan cheeses at home, with a focus on vegan camembert and vegan blue cheese . Foodwriter ‘Meneer Wateetons’, author of several books on fermentation and alternative food preparation techniques, will teach you all about fermentation, curing salts, food safety, pH, starter cultures, molds and drying conditions. Click here for more info.
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