HOW TO MAKE VEGAN YOGHURT USING VEGAN STARTER CULTURE?

HOW TO MAKE VEGAN YOGHURT USING VEGAN STARTER CULTURE?



INGREDIENTS
* 4x CUPS OF PLANTBASED MILK (UNSWEETENED AND UNFLAVOURED).
* 1 - 2 TABLESPOONS OF VEGAN YOGHURT STARTER CULTURE.
* SWEETENER (OPTIONAL) - AGAVE SYRUP / MAPLE SYRUP / SUGAR - TO FEED THE BACTERIA.

EQUIPMENT NEEDED
* CLEAN GLASS JARS OR CONTAINERS.
* WHISK OR SPOON FOR MIXING.
* A THERMOMETER (OPTIONAL BUT USEFUL).
* INCUBATOR / YOGHURT MAKER / WARM PLACE (LIKE AN OVEN WITH THE LIGHT ON) TO MAINTAIN A STEADY TEMPERATURE.

INSTRUCTIONS
1. PREPARE PLANT-BASED MILK
- IF USING HOMEMADE PLANT-BASED MILK (SOY / ALMOND / OAT / CASHEW / COCONUT), ENSURE IT IS STRAINED AND SMOOTH.
2. HEAT THE MILK
- GENTLY HEAT THE PLANT-BASED MILK TO ABOUT 43 ºC. THIS TEMPERATURE IS IDEAL FOR ACTIVATING THE CULTURES WITHOUT KILLING THEM.
3. COOL THE MILK
- LET THE MILK COOL SLIGHTLY IF IT GETS TOO HOT.
4. ADD THE STARTER CULTURE
- STIR IN THE VEGAN YOGHURT STARTER CULTURE. MAKE SURE IT IS THOROUGLY MIXED.
5. FERMENTATION
- POUR THE MIXTURE INTO CLEAN JARS, COVER THEM LOOSELY (TO ALLOW GAS ESCAPE) AND PLACE THEM IN YOUR INCUBATOR / YOGHURT MAKER / OVEN.
- MAINTAIN A TEMPERATURE OF AROUND 43 ºC FOR 6 - 12 HOURS. LONGER FERMENTATION PERIODS YIELD TANGIER YOGHURT.
6. CHECK CONSISTENCY
- AFTER THE FERMENTATION PERIOD, CHECK THE YOGHURT.  IT SHOULD BE THICKENED AND HAVE A PLEASANT TANGY FLAVOUR.
7. COOL AND STORE
- TRANSFER THE YOGHURT TO THE REFRIGERATOR AND LET IT CHILL FOR A FEW HOURS. THIS HELP IT FIRM UP FURTHER.
8. SAVE A PORTION
- REMEMBER TO SAVE A SMALL QUANTITY OF YOUR YOGHURT TO USE AS A STARTER FOR YOUR NEXT BATCH!

TIPS FOR SUCCESS
* TEMPERATURE CONTROL
- KEEPING A CONSTANT TEMPERATURE IS CRUCIAL FOR SUCCESSFUL FERMENTATION. IF YOU DON'T HAVE A YOGHURT MAKER, CONSIDER USING AN OVEN WITH JUST THE LIGHT ON, OR WRAP THE JARS IN TOWELS TO RETAIN WARMTH.
* CHOOSING THE RIGHT MILK
- FULL-FAT PLANT-BASED MILKS TEND TO PRODUCE CREAMIER YOGHURTS. IF YOU WANT A THICKER CONSISTENCY, CONSIDER ADDING A THICKENER LIKE AGAR-AGAR, CORNSTARCH OR PECTIN TO THE MILK, BEFORE HEATING.
MONITORING FERMENTATION TIIME
- DEPENDING ON PERSONAL PREFERENCE, YOU CAN ADJUST THE FERMENTATION TIME. LESS TIME YIELDS A MILDER FLAVOUR, WHILE LONGER FERMENTATION PRODUCES TART YOGHURT.
* FLAVOURING YOUR YOGHURT
- AFTER FERMENTATION, YOU CAN INCORPORATE FLAVOURS SUCH AS VANILLA, FRUIT PUREES OR SWEETENERS. AVOID ADDING THEM BEFORE FERMENTATION, AS THEY CAN AFFECT BACTERIAL ACTIVITY.

BY EXPERIMENTING WITH DIFFERENT PLANT-BASED MILKS AND VARIOUS TYPES OF STARTER CULTURES, YOU CAN CREATE YOGHURT THAT SUITS YOUR TASTE PREFERENCES. WITH PRACTICE, YOU CAN MASTER THE ART OF CRAFTING YOUR OWN VEGAN YOGHURT AT HOME, PROVIDING A NUTRITIOUS ADDITION TO MEALS AND SNACKS. ENJOY YOUR HOMEMADE VEGAN YOGHURT PLAIN OR WITH FRUITS, GRANOLA AND OTHER TOPPINGS!

CONTACT DYNAMIKO FOR ASSISTANCE WITH CULTURES (PRICING / ORDERS) AND RECIPES.

ATTACHMENTS: VIDEO - VEGAN YOGHURT CULTURES

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