Vegan Yogurt Starter

Vegan Yogurt Starter

$15.00
Quantity: 

Vegan Yogurt Starter - 1.6 gr.

Our Vegan Yogurt Starter consists of a blend of lactic acid bacteria specifically selected for use in making dairy-free yogurt. This direct-set vegan culture has a mild yogurt flavor with a smooth texture and slightly weak viscosity.  

Your Vegan Yogurt Starter: What's In the Box?

  • Each box contains four packets of starter culture.
  • Use 1 packet with 1-2 quarts milk.
  • For larger batches, use 2 packets with 1-4 gallons milk.
  • Cultures at 110ºF using a yogurt maker or other appliance.
  • This culture works well with a variety of non-dairy milks and thickeners.  
  • Learn How to Make Non-Dairy Yogurt.

Vegan Yogurt Starter Instructions and Troubleshooting: 
Vegan Yogurt Starter Ingredients:
  • At room temperature (68° to 78°F): 3 to 4 weeks
  • In the refrigerator (40° to 45°F): 6 to 12 months
  • In the freezer (0° to 25°F): 12+ months

Vegan Yogurt Starter Culture Allergen Information:
  • May contain trace amounts of gluten: Barley source is used as a fermentation nutrient. 
  • May contain trace amounts of soy: Soybeans are used as a fermentation nutrient.
  • Packaged in a facility that also produces products made with soy, gluten, and dairy. 
 

 

Rice maltodextrin, live active bacteria (Bifidobacterium bifidum, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus delbrueckii subsp bulgaricus, Lactobacillus rhamnosus, Streptococcus thermophilus

*This product contains no GMO ingredients.

Shipping Information and Shelf-life:

Our Vegan Yogurt Starter Culture is shipped in a barrier-sealed packet as a freeze-dried yogurt culture. The starter is best if stored:

 

  • At room temperature (68° to 78°F): 3 to 4 weeks
  • In the refrigerator (40° to 45°F): 6 to 12 months
  • In the freezer (0° to 25°F): 12+ months

Vegan Yogurt Starter Culture Allergen Information:
  • May contain trace amounts of gluten: Barley source is used as a fermentation nutrient. 
  • May contain trace amounts of soy: Soybeans are used as a fermentation nutrient.
  • Packaged in a facility that also produces products made with soy, gluten, and dairy. 

 

 

 




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