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Contains 14 Vegetarian Capsules with Non-Dairy, Vegan Yogurt Starter Cultures.
Each capsule make 1L of Allergen,Additives and GMO - free organic yogurt.
Work best with Soy and Dairy milk. Good results with homemade thickener-free Coconut and Almond milk as well Dairy milk.Use of thickeners is not recommended, however if you wish to achieve the commercial vegan yogurt texture you might need to use them.
Contains ''Lactobacilus Gasseri'' and ''Lactobacilus Rhamnosus'', ''Bifidus infantis'', ''Bifidus adolescentis'' and many more.
A pure bacterial blend of cultures made in a clean environment away from additives, maltodextrin and GMO. Suitable for Vegans and people avoiding dairy products.
Description
If you are a vegan, this doesn't mean that you can't enjoy yogurt. Vegan yogurt is the perfect alternative to ordinary yogurt, which allows you to enjoy it without feeling guilty and without breaking the rules of the lifestyle you chose to embrace. There are many vegan yogurt brands on the market, that is true, but you can also easily prepare it at home as well. How to make it: 1. Make your alternative, plant extracted substitute of dairy milk at home or find pure substitute of dairy milk with no preservatives in its contents and highest fat content closer to the homemade alternatives. 2. Gently heat and gently stir 1 L. of Pure (homemade, unprocessed) milk on the stove (NOT microwave) to lukewarm. Do not overheat plant based milk. Add spoon of sugar to the milk and stir again. 3. Open the capsule and add the contents in small amount of the milk, then stir well. Mix with the rest of the milk. 4. Transfer your cultured sweetened plant milk to your yogurt maker. Leave it for 24 hours in rest. If the culturing process works you should after 12-24 hours have a thickened layer, curds, sitting on top of some liquid. The amount of the liquid depends on the fat contents or the lack of it. Higher fat contents will result in less liquid. Also, the amount of the water in the alternative milk. As they are mostly kind of juices - the water content is high. 5. Without stirring/shaking transfer your yogurt in container to the fridge. Leave it for at least 3 hours. It will thicken up. If you use thickeners (not recommended) you should add them now. 6. Take it out of the fridge and strain away the excess liquid using very fine strainer or cheese cloth. Now is the time to flavour your yogurt. The texture will be grainy as you can expect from plant milk due to the different structure and fat/water content.
