Vegan Lactobacillus acidophilus | starter culture for vegan yoghurt and cheese

Our vegan acidophilus starter culture gives plant-based yoghurt and vegan cheese a softer, rounder acidity.

Note: It is always used alongside other yogurt cultures. It is not suitable for making yogurt on its own.

What is yoghurt?

Yoghurt, aka yogurt, is the best known fermented milk in the world. It is obtained by the fermentation of milk produced by two lactic bacteria that act in symbiosis: Lactobacillus bulgaricus and Streptococcus thermophilus.

Plant-based yoghurt behaves differently from dairy yoghurt: soy sets into a creamy structure by itself, while oat, rice and almond need a thickener. As more consumers are ditching dairy it is easier than ever to find great vegan options at your local grocery store. But making it fresh at home with our our Vegan yoghurt starter cultures has an unparalelled taste, and shows your friends how easy it is to produce non-industrial vegan dairy!  Once you try our vegan yoghurt starter cultures, we guarantee that you’ll be hooked!

About our vegan acidophilus starter culture

Lactobacillus acidophilus literally means ‘acid-loving milk bacillus’. The name misleads exactly where it matters, because making acid is something it does slowly and weakly. As a sole culture your yoghurt barely gets going. Next to a regular yoghurt culture that same slowness is the point.

Where a standard yoghurt culture drives through and turns sharp, acidophilus holds it back. The result is milder and rounder, with less of the thin sour note plant-based yoghurt picks up so easily. In soy milk the difference is clearest, in oat and almond a little less so. Add it to your regular plant-based yoghurt culture and you get a softer yoghurt with more body.

Note: It is always used alongside other yogurt cultures. It is not suitable for making yogurt on its own.

Like vegan?

Check out our selection of vegan dairy starter cultures and tools for home fermentation. Vegan cheese, vegan yoghurt, vegan kefir and more.

Micro-organisms in our vegan acidophilus

• Lactobacillus acidophilus, suitable for vegans.

Content

• 3 grams, for 3 kg of substrate (usually more substrate can be used)
• 100% natural ingredients.
• Bacteria produced in non-dairy milk
• Without thickeners, preservatives or colorants.
• Hecho En España
• Allergens: none

Why a dried starter?

• dried starters have a long shelf life
• easy to ship / take with you, also abroad
• does not deteriorate due to transport
• light in weight (shipping costs)
• you can buy the starter even if you do not intend to make vegan yoghurt immediately
• you can save a part in case the quality of your fresh yoghurt deteriorates
• after activation, the effect of dried yoghurt as a starter is identical to fresh yoghurt

Storage instructions

In the fridge or freezer. Save the dried yogurt starter in a ziploc bag after use, or vacuumsealed. Shelf life is at least a year in the freezer, but probably longer.

How to use vegan L. acidophilus

Please add this starter culture as an additional culture to your home made vegan yoghurt, soy yoghurt or vegan cheese. It’s not commonly used as a sole starter culture for making vegan yoghurt/cheese.

How do I make vegan cheese?

Do you want to learn how to make vegan cheese yourself? Our friends of fullofplants.com offer a great FREE ebook with recipes if you subscribe to their mailinglist.

Buy vegan acidophilus?

Order your vegan acidophilus starter at starterculturen.eu, your webshop for all your tempeh, koji and tofu and vegan fermentation. By Meneer Wateetons, Dutch author of the reference books Over Rot (2015) and Over Inpakken (2020). We will ship the same day that you order (weekdays before 15:00).  Questions about how to use the vegan acidophilus yoghurt starter? Ask them in our chat- we’ll resolve it.

Online vegan Yoghurt making course

During this English subtitled workshop you will discover how to make vegan yoghurt from fermentation expert and author Meneer Wateetons.