Vegan Yogurt Starter

Questions on Vegan Yogurt Starter

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• From Gabriela Steinmetz at 1/23/12 10:49 PM
  • Do you recommend a way to thicken the soy/rice yogurt? And is it done when you add the culture or after?
  • Here are two articles that will help you with making yogurt using soy or rice milk:
    http://www.culturesforhealth.com/alternative-milks-for-making-yogurt
    http://www.culturesforhealth.com/thickening-flavoring-homemade-yogurt
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• From Luz Eneida Sanabria at 1/23/12 7:07 PM
  • How many times can I make yogurt with one container of Vegan Yogurt Starter?...Will last enough?
    
    Thanks, Luz Eneida
  • One package of Vegan Yogurt Starter will make eight batches of 1-2 quarts each.
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• From Rebecca at 1/18/12 12:18 AM
  • I am new to all this. Does it have an expiration date?
    thanks :)
  • The Vegetal starter is good for 3-4 weeks at room temperature, and 6-12 months in the refrigerator or freezer.
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• From kim ~ nwi foodie at 12/21/11 11:59 AM
  • Can I use hemp milk to make non dairy vegan yogurt, using your vegan yogurt stater? And will it set up without adding a thickener?
    
    Thanks
    
    =)
  • We have an article on Alternative Milks for Making Yogurt that may help: http://www.culturesforhealth.com/alternative-milks-for-making-yogurt
    
    While hemp milk isn't in the article, it should function a lot like soy milk, I would think. In general, alternative milk yogurt doesn't thicken up as well as dairy milk, so you will likely have to use a thickener. Here is some information about adding thickeners: http://www.culturesforhealth.com/thickening-flavoring-homemade-yogurt
    
    
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• From Dina at 12/5/11 12:12 PM
  • Is this certified Kosher and by whom?
  • The Vegan Yogurt Starter is Circle K Kosher Dairy.
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• From Trish at 11/16/11 3:56 AM
  • How many servings or batches does this make?
  • 8 batches 1 - 2 quarts each.
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• From Brigid at 11/14/11 10:21 AM
  • What do you think of using this to make yogurt from breastmilk for a MSPI baby?
  • Note from Rosalyn:
    Unheated breast milk is unlikely to make very good yogurt because of the very high probiotic content of the milk itself. Heating the breast milk to destroy its native bacteria in order to add other bacteria seems counter-productive. Breast milk in its natural form is the perfect food for a human child, and there is no particular advantage in culturing it.​
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• From Dina at 10/12/11 2:56 PM
  • How many servings of yogurt can you make with one package? More than 1?
  • One package can is sufficient to inoculate approximately 8 batches (1 to 4 quarts each).
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• From CYNTHIA at 10/6/11 11:43 AM
  • can i use tapioca to thicken the soy milk yougert. if so how and when do i add it?
  • You can add tapioca to thicken soy milk yogurt. You would add it once you are done culturing and have halted the process. However, I did some research and found that tapioca may not work well.
    
    Check out this website for lots of information about thickening soy yogurt. http://www.bryannaclarkgrogan.com/page/page/1999382.htm
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• From Diane Olson at 10/3/11 2:49 PM
  • I followed the recipe for non-dairy milk using almond milk and vegetal. My yogurt did not set up at all after 14 hours. Before dumping it, I checked the temperature of the milk and it was about 122 degrees... It looks like my yogurt maker is too hot. Would this temperature explain my lack of success?
  • Yes, 122 degrees is too hot for bacterial culturing. If you purchased the yogurt maker from us, please contact customersupport@culturesforhealth.com for assistance.
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