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Yo-Mix Vegetal 7 Non-Dairy Yogurt Culture

Yo-Mix Vegetal 7 Non-Dairy Yogurt Culture

Yo-Mix Vegetal 7 Non-Dairy Yogurt Culture

$9.97

Short Description:

Make delicious dairy-free Vegan yogurt with this non-dairy yogurt culture.

* Size:

* Destination:

* Three Vanilla Beans:

* Straining Bag:

Quantity:

Product Description

Yo-Mix Vegetal 7 Non-Dairy Yogurt Culture with recipe.

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 dairy milk as well as 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.

Usage rate:

Industry:Commercial Usage Rate .75 dcu for one gallon of soy or rice extract(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.

Contains: two 1 gram(1/2 tsp) packets. Each packet will make eight half gallon(1 liter) batches of yogurt. Choose the 375dcu 102g bottle for commercial or long term application.

Bifidobacterium bifidum
Lactobacillus acidophilus
Lactobacillus casei
Lactobacillus delbrueckii subsp. bulgaricus
Lactobacillus rhamnosus
Streptococcus thermophilus
Rice maltodextrin

Kosher status: OK Kosher Dairy (this is a non-dairy product produced at a dairy plant)

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.

Heat your milk to 180-185f (82-85c), then cool to inoculation temperature. Usually your yogurt will taste nominal in 4-8 hours. To make real Greek Yogurt, strain the yogurt through a fine mesh food grade nylon bag. Recommended incubation temperature: 35 - 45°C (95-113°F).

Spec Sheet (coming soon)

Try our premium vanilla beans for added flavor in your yogurt.

Three A-1 Grade Premium Madagascar Bourbon Vanilla Beans value $28.00 Only $19.00 when purchasing our Yogurt Culture. Scrape the tiny seeds from one Vanilla Bean to add delicious flavor to your yogurt. These beans are much longer than what you usually find and they are thick and plump. Only the best for our customers who take pride in using the highest quality ingredients.

Shipping included within the USA. International shipping available.