Dairy-free Yogurt Culture is a blend of dairy-free freeze-dried lactic acid bacteria specifically selected for use in making dairy-free yogurt. This culture results in a mild yogurt flavor with a smooth texture and medium body. Dairy-free Yogurt Culture is ideally suited for soy or rice milk, but can be used with animal milks as well.
Incubation temperature of 106-110ºF for 7-8 hours, until thick.
Important note: when making soy yogurt, you can follow the standard yogurt recipe; however, if using coconut, rice or almond milk, you will need to add a carbohydrate source (such as sugar) and a thickener (such as agar agar, pectin or gelatin) due to the nature of these types of milks.
When using freeze-dried yogurt cultures, you will find that best economy is achieved by making larger batches. Home yogurt-makers will need to do their own measuring, dividing and experimentation.
Recommended approximate usage:
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
Allergens (US): NONE
GMO Status: non-GMO
Kosher Status: Kosher Dairy (this is a non-dairy product produced in a dairy plant), certificate available