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Vegan Yogurt Starter Culture
Product Review (submitted on March 24, 2014):
I have been making yogurt using whole almond or coconut yogurt as a starter but at several dollars per yogurt and with inconsistent results this is much better. I use 1 c each of sliced almonds and raw cashews, 1 tsp agar powder, 4 tbsps honey or so, and 4 tbsps tapioca powder adding enough water for 8-9 cups total, blending for 1-2 minutes till smooth, heat to 180, cool to 110, add culture and incubate 6 to 8 hrs in my dehydrator in sterilized glass jars with the lids on at 107-108, and it has worked perfectly every time. Also the convenience of being able to store in my freezer is great!
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