Dairy-free Yogurt Culture is a blend of freeze-dried lactic acid bacteria specifically chosen for crafting dairy-free yogurt. This culture yields a gentle yogurt flavor characterized by a smooth texture and medium body. Ideally suited for soymilk or ricemilk, it is also compatible with animal milks.
For optimal results, incubate at a temperature between 106°F and 110°F for 7-8 hours until the mixture achieves a thick consistency.
It's crucial to note that when preparing soy yogurt, you can follow the standard yogurt recipe. However, when using coconut-, rice-, or almondmilk, the addition of a carbohydrate source (such as sugar) and a thickener (like agar agar, pectin, or gelatin) is necessary due to the unique nature of these dairy alternatives.
When using freeze-dried yogurt cultures, efficiency is maximized when making larger batches. Home yogurt-makers should engage in their own measurements, division, and experimentation for the best results.
Small - contains 10 grams APPROX. 5 tsp. (or about 20 batches of up to 2 gallons yogurt)
Contains: Bifidobacterium bifidum, Bifidobacterium lactis, Lactobacillus acidophilus, Lactobacillus casei, Lactobacilus delbrueckii subsp. bulgaricus, Lactobacillus rhamnosus, Streptococcus thermophilus, Rice maltodextrin
Storage Conditions: Store in the freezer
Usage Info: 1/4 tsp. for up to 2 gallons of soy/rice/coconut milk
