Dairy-free Vegan yogurt culture: Vegetal is a blend of dairy-free freeze-dried lactic acid bacteria specifically selected for use in making dairy-free Vegan yogurt. This culture results in a mild yogurt flavor with a smooth texture and medium body. Vegetal is ideally suited for soy or rice milk which are Vegan friendly. You use this type of culture the same way you use a lactic dairy culture. 1. Heat the rice or soy extract(milk) to 185f for 5-10 minutes, 2. Cool it down to inoculation temperature (105-115f), 3. Inoculate with this culture, stirring for a minute, 4. Set aside in insulated container or yogurt maker until yogurt is fermented (usually up to 12 hours), 5. If desired for thicker yogurt, purchase either the medium or large lighter duty draining/straining bags.
Available in either two 1 gram packets (3.6dcu per packet) or 375dcu 102g bottle(use for 500 gallons of rice/soy/almond milk.
Hobbyist: Use approximately 1/16 tsp of the culture per gallon of soy or rice extract(milk).
Note: 1 gram of culture=1/2 tsp.
- Bifidobacterium bifidum
- Lactobacillus acidophilus
- Lactobacillus casei
- Lactobacillus delbrueckii subsp. bulgaricus
- Lactobacillus rhamnosus
- Streptococcus thermophilus
- Rice maltodextrin
GMO Status: non-GMO
Vegan Spec Sheet: No animal products or by-products
Use your Instant Pot to make yogurt. Click here for the instructions and helpful information.
Spec Sheet (coming soon)