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Yoghurt Culture – Non-Dairy (10 Capsule)

R55,00

This is a dairy-free culture, containing no animal-derived products used to produce Plant-Based Yoghurt for vegans and vegetarians

Contains: S. thermophilus, L. acidophilus and B. lactis.

Used to Make: Vegan Yoghurt using Plant-Based Milk – see here for homemade Non-Dairy Milk recipes.

Usage Rate: Capsule Contents are used for up to 3 litres of Plant-Based milk.

Storage: Yoghurt Culture – Non-Dairy must be stored in a freezer where they will keep for 12 months. Can be transported at room temp for up to 10 days.

PUDO Delivery: Up to 10 packs of Cheese Culture – Non-Dairy, Yoghurt Culture – Non-Dairy or Lipase – Microbial can be delivered to an Extra Small (XS) PUDO locker or The Courier Guy Kiosk near you. Once your package is in the locker or Kiosk, you will receive a notification with a QR code and PIN code for the pick up. See “pudo locker delivery” below.

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SKU: NDRYYOG020 Category:
Description

Description

This is a dairy-free culture, containing no animal-derived products, used to produce Plant-Based Yoghurt for vegans and vegetarians

Contains:
S. thermophilus, L. acidophilus and B. lactis.

Directions: Refer to the Plant-Based Yoghurt Recipe above.

Used to Make: Plant-Based Vegan Yoghurt.

Usage Rate: Capsule Contents are used for up to 3 litres of Plant-Based milk.

Storage: Yoghurt Culture – Non-Dairy must be stored in a freezer where they will keep for 12 months. Can be transported at room temp for up to 10 days.

Additional information

Additional information

Weight 0,05 kg
Dimensions 10 × 7 × 1 cm
Non-Dairy Yoghurt Recipe
Ingredients
  • 3 litres Non-Dairy milk – use preservative free “boxed” milk (Tetra Pak) or homemade non-dairy milk
  • 15g Sugar per litre if unsweetened milk – or 1tbsp per litre Agave, Maple or Date Syrup
  • 1 capsule Non-Dairy Yoghurt Culture
Equipment
  • Plastic spoon or whisk for mixing.
  • Stainless steel pot (4 to 5 litre)
  • Thermometer
  • Clean glass jars with lids (if using oven or other warm space for culturing).
  • Thermos Flask/s of sufficient capacity for milk (if using Thermos for culturing).
  • Make sure your Yoghurt Maker or Slow Cooker is big enough for your milk (if using any of these for culturing).
Procedure
  1. Allow the desired amount of milk to come to room temperature.
  2. Gently heat the room temp. milk to 43°C.
  3. Allow the milk to cool if you heat it too much.
  4. Once the milk is at 43°C add the Non-Dairy Yoghurt culture and gently stir in an up and down motion to ensure it is thoroughly mixed.
  5. Pour the milk into your pre-heated jars, thermos flasks, yoghurt maker or slow cooker and hold the temp. at 43°C for 6 to 12 hours.
  6. After 6 hours check the temperature, taste and consistency – if it still needs time leave it longer and check again.
  7. Once the desired tang and consistency have been reached remove the yoghurt from the heat, allow to cool and then put it in the fridge.
  8. Letting the yoghurt chill in the fridge for a few hours also helps firm it up.
  9. It is best to store your yoghurt unflavoured in the fridge and to only add flavouring just before you eat it.
  10. You can use essences, fruit puree, homemade jam, fresh fruit, nuts and cereals to add flavour and crunch to your yoghurt.
  • Suggested flavour addition rates per litre of yoghurt:
  • Vanilla Extract = 1 ml
  • Cocoa Powder = 15g
  • Fresh/Frozen Berries = 30g