What you’ll need:
- 1 Sachet of HealthCultivated Vegan Yoghut starter culture (you can ferment from 1 to 3 liters of milk with 1 sachet)
- Soy Milk
- Food Thermometer.
- Yogurt maker or any similar appliance that can hold 38-42° C for 8-14 hours.
We recommend making yogurt with soy milk as it contains at least 7 grof protein per 100 gr of product. The more protein there is in the milk, the thicker the yogurt will be.
Please check the nutrition fact section on the milk carton. Almond, rice and coconut milk have a lower quantity of protein per 100 gr of product. This is not enough to make the yogurt thick.
If you want to use these types of milk for making vegan yogurt, you can try to add 3 -4 tablespoons of plant protein per liter of milk for
better fermentation and natural thickening.
However we do not guarantee a 100% result.
Note
Containers for mixture and fermentation should be clean. It is recommended to treat them with boiling water before using.
1. Bring the soy milk almost to a boil, cool to 38-42°C
We recommend using a food thermometer to control the temperature.
Note
Containers for mixture and fermentation should be clean. It is recommended to treat them with boiling water before using.
2. Add the vegan yogurt starter culture to the milk
Mix thoroughly. 1 sachet of starter culture is enough for the fermentation up to 2 liters of soy milk.
3. Pour the mixture of milk and starter
into a yogurt maker or any similar appliance that can hold at steady 38-42° C for 8-14 hours.
4. Turn the appliance on
a. If you have a yogurt maker without a temperature
selection, just turn it on according to the instructions.
b. If you have a yogurt maker with adjustable temperature,
use the «yogurt» or «+40 °C» mode. Fermentation time: 8-14
hours. The fermentation time depends on the temperature
of fermentation and the milk type used. The longer you
incubate, the more tart your yogurt will be. Soy milk requires
more time to ferment
5. After the fermentation time is over, make sure that the product has thickened properly
Well-set yogurt should be thick when whole milk is used. If semi skimmed milk is used it should pull slightly away from the sides of the container when it’s tilted. If it hasn't, continue the fermentation process for an additional 1-3 hours and check it out again.
6. The ready-to-use product should be cooled in the refrigerator for at least 3 hours.
Don’t mix yogurt before it has cooled.
Refrigerating helps set the yogurt. The best taste is achieved during the maturating process in the refrigerator within 3-6 hours, but you can consume the product immediately after it is cooled off.
7. Consume the ready-to-use vegan yogurt within 5-7 days
You can add fruits, oats, nuts, honey or sugar to your yogurt before eating.