NEW: Symbiota - Vegan Yoghurt Culture

Yoghurt Culture Starter suitable for plant-based and dairy milk. 

• Pure and concentrated culture for best results!
• No fillers
• No maltodextrin
• Totally vegan but can also be used with dairy milks.  

This culture makes 50L of yoghurt.

Ingredients: Strains of Streptococcus thermophilus. Lactobacillus acidophilus. Bifidobacterium animalis ssp.lactis

Symbiota is extremely proud of offering a vegan Yoghurt culture which has NO maltodextrins, fillers or lactose! Vegan yoghurts tend to be thinner compared to dairy yoghurts. 

Simply warm a good quality milk, coconut cream (or homemade nut milk) to 85 degrees Celsius, add thickener (if using), reduce temperature to 42 degrees Celsius, add your vegan yoghurt culture and maintain your coconut cream between 38-43 degrees Celsius for at least 8 hours. The longer you leave your yoghurt to ferment the more sour it will be. Many people use dehydrators, warm water baths, preheated ovens, heating mats, thermos and more to maintain the temperature of their yoghurt at a constant temperature during fermentation process. 

NB: Please note it is very important to keep your culture dry. Therefore you MUST allow your sachet of culture to come up to room temperature before opening otherwise the air will condense on the culture and ruin it with moisture.

Please note this is a dried culture, shelf stable up to 3 months.