Vegan Yogurt Starter

Questions on Vegan Yogurt Starter

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• From Hanah at 5/7/12 12:01 AM
  • Is this produce certified Kosher? Thanks
  • The Vegan Yogurt Starter is Circle K Kosher Dairy.
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• From Shmiel at 5/21/12 4:21 PM
  • is the Vegan Yogurt starter kosher?
  • From the manufacturer: Kosher Circle K Dairy (This is an non-dairy product produced in a dairy plant.)
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• From Deb at 6/24/12 9:46 PM
  • At what temperature will these cultures die? I hope to be making coconut yogurt and am looking at the euro cuisine yogurt maker ym80 and notice on one site where it says the temp varies from 104 F to (up to but won't exceed) 125 in the center. Is that too hot for these strains to survive?
  • We recommend that the cultures be incubated at no more than 115 degrees - ideally between 105 and 112.
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• From Amy at 8/8/12 2:49 PM
  • just to clarify - this can be used with store bought rice milk, correct? we buy rice dream. do you know of anyone trying it with almond flour and making the milk that way? thanks,
  • Yes, store bought rice milk is fine. Just make sure that it does not have too many fillers or extra ingredients.
    
    Making it with home made almond milk may work, but you will want to make a concentrated batch. Store bought tends to be thicker. For both of these milks, you may also want to add a thickener, such as agar agar to your yogurts.
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• From Dawn at 8/14/12 4:25 PM
  • How is it the live active cultures survive shipping?
  • They are freeze dried and put into a sort of hybernation. As long as they do not sit in extreme heat, they will survive shipping this way.
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• From Gen at 9/30/12 9:19 PM
  • Can it be used to culture vegetables?
  • It can be, although the Caldwell's Starter Culture will work better for getting the expected result.
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• From Jen at 11/7/12 4:23 PM
  • I recently bought a yogurt make (euro cuisine) and attempted to make yogurt using probiotics per a recipe on a website. I just purchased your vegan starter. Is te starter what makes it thicken up while culturing?
  • The starter simply makes a certain kind of yogurt. We actually recommend using some sort of thickener if you want a thicker yogurt. Yogurts tend to be thinner when using non-dairy or low-fat milks. Here is our guide to thickeners: http://www.culturesforhealth.com/thickening-flavoring-homemade-yogurt
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• From Lori at 11/20/12 10:08 PM
  • Does the vegan yogurt starter have to be refrigerated? What about the time in transport? Does it lose effectiveness if it is not kept cold?
  • Our cultures are dehydrated and will hold up at room temperatures (unrefrigerated) for several weeks. For best extended shelf life, we recommend that you refrigerate them when you receive them.
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• From Paula at 1/18/13 7:43 PM
  • Can the Excalibur dehydrator be used to
    make the vegan yogurt?
  • The Excalibur dehydrator is well-suited for culturing any yogurt that requires about 110ºF for culturing, including yogurt made with our Vegan Yogurt Starter.
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• From Emerentiana at 2/1/13 6:38 PM
  • Hi. You said that vegetal starter is initially grown in soy milk. Can you please specify whether the soy milk you used has no gluten, i.e. soy milk has no barley, rye, or wheat added in soy milk please? As some soy milk contains barley and therefore is not gluten free. I'm inconclusive in Celiac and on gluten free/lactose free diet. Thank you.
  • The starter is not grown in soy milk: it is grown on soy and barley substrate in a laboratory. You should speak with a medical professional regarding whether this would be problematic for you.
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