Cultures For Health Vegan Yogurt Starter Instructions

Cultures For Health Vegan Yogurt Starter

Product Information

Specifications:

• Product Name: Yogurt Vegan Starter Kit
• Includes: 1 packet yogurt starter, instructions
• Compatibility: Additive-free soy milk
• Container: Culturing container (glass or plastic)

Product Usage Instructions

Ingredients:

• 1 packet yogurt starter (store extras in the freezer)
• Additive-free soy milk

Equipment Needed:

• Thermometer
• Culturing container (glass or plastic)

Steps to Making Yogurt:

1. Mixing the Ingredients
   Add 1 packet of yogurt starter to the soy milk and mix thoroughly.

2. Culturing Process
   For thicker yogurt, consider adding 2 teaspoons of calcium-activated pectin and calcium water into the milk before heating to 140 degrees. Cool to 110 degrees before adding the culture.

3. Culturing Time
   Pour the mixture into the culturing container and let it sit for 8 hours. Afterwards, place a tight lid on the container and let it cool at room temperature for 2 hours.

4. Refrigeration
   Refrigerate the yogurt for at least 6 hours before consuming.

FAQs (Frequently Asked Questions)

• Q: How can I make my plant-based yogurt thicker?
  A: To thicken plant-based yogurt, stir in 2 teaspoons of calcium-activated pectin and calcium water into the milk before culturing.

• Q: Can I use more than one packet of yogurt starter for larger batches?
  A: Yes, for larger batches of yogurt, you can use 2 packets of starter to culture 1-4 gallons of milk.

Tips, tricks, and everything you need to make it yours!

What You Need

Ingredients

• 1 packet yogurt starter store extras in the freezer
• Additive-free soy milk

Equipment

• Thermometer
• Culturing container (glass or plastic)
• Yogurt maker or similar appliance that holds at 105-112°F
• Mixing utensil

Making Yogurt

1. Heat 1 quart of soy milk to 110°F.
   Note: for thicker yogurt, see our note about adding pectin at this step on the next page.

2. Add 1 packet of yogurt starter and mix thoroughly.
   Pro tip!
   For larger batches of yogurt, use 2 packets of starter to culture 1-4 gallons of milk.

3. Pour the mixture into the culturing container.

4. Cover and culture at 108-110°F for approximately 6-8 hours in a yogurt maker or similar appliance.
   Pro tip!
   Plant-based yogurt will not thicken on its own (except soy milk). To make a thicker yogurt, stir 2 teaspoons of calcium-activated pectin and calcium water into your milk and heat to 140 degrees. Cool to 110 degrees before adding the culture.

5. After 8 hours, place a tight lid on the container and let cool for 2 hours at room temperature.

6. Refrigerate for at least 6 hours before eating.

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