Yoghurt Culture – Non-Dairy (10 Capsule)

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 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 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