Vegan yoghurt culture suitable for soy, oat or nut-based milk substitutes, producing a fresh, mild acidity and medium consistency.
Our vegan yoghurt starter culture for making your own vegan yoghurt is a thermophilic yoghurt variant, which means it is a heat-loving type of yoghurt. So you need a warm place or a yoghurt maker, drying oven, sous vide unit or steam oven to make the yoghurt.
This product is freeze-dried and can be stored for a long time. The packaging can be resealed after opening and therefore used for several batches.
Njordstorp's starter cultures are pure freeze-dried cultures without any preservatives. You can produce batch after batch with the yoghurt you have made after the first time. A small portion of the finished yoghurt can be saved and then used to inoculate the next batch, and so on, up to about 20 times. Depending on your hygiene, it may become contaminated, and if you notice that the taste or acidity changes, you can start over with the culture you have left in the bag.
Förvaringsanvisningar Skyr startkultur: Förvara i kylen eller frysen. Startkultur är mycket hydrofil, om fukt kommer in i förpackningen kommer det att försämra kvaliteten. Hållbarhet up to 2 år i frysen.
Making vegan yoghurt
Tools you will need:
Yoghurt maker, dehydrator, steam oven or sous vide unit that maintains a temperature of approx. 43 °C
(optional) Cheesecloth
Make your own vegan yoghurt
Take 1 litre of vegan milk and slowly heat it to about 40°C. Be careful not to burn the milk.
Add the culture and stir the milk gently, without whisking, as whisking introduces air bubbles into the milk, which will slow down incubation.
Set the timer on your yoghurt maker to approximately 7 to 10 hours at 40-42°C.
Check if the yoghurt is thick after the time has elapsed. If not, leave it longer and check every few hours, and when the yoghurt is firm, or after a maximum of 12 hours. Turn off the yoghurt maker and let the yoghurt cool for about 2 hours.
Place the yoghurt in the refrigerator for at least 3 hours, which will make it thicker and tastier.
Store in the refrigerator for up to 7 days.
You can eat the freshly made yoghurt right away or freeze it in ice cubes as a 'mother culture'. Each ice cube is another culture for a litre of milk. Follow the same method as above. If you are culturing the freshly made yoghurt, do so within 3 days to inoculate new yoghurt so that all the bacteria are happy and alive.
Tips
Sometimes a dried yoghurt starter needs a second 'fermentation cycle' to reach its full potential. This means using a spoonful of the first batch to start a second one. The second batch will be better.
For thicker vegan yoghurt, drain the yoghurt for several more hours in a cheesecloth and colander to remove excess whey.
You will have access to our recipes after purchasing the culture.
Contents: potato flour, vegan starter culture. The culture is organic, vegan, GMO-free, halal and kosher.
