My.Yo Yogurt cultures vegan 3x 5 g organic

Product detailed description

Vegan yogurt cultures

They are suitable for the following types of milk:
• soy drinks, cow's milk
• almond / oat drinks, coconut milk (coconut content > 60%) with the addition of thickeners such as agar

Preparation with a plant-based drink:
We need:
1 bag of yogurt cultures
400 ml of coconut milk (min. 60% coconut content, mix well before use!)
600 ml of almond milk or other plant-based milk
1 tablespoon of pectin or other thickener

Preparation:
Dissolve the bag of yogurt cultures in 100 ml of almond milk and set aside.
1 can of coconut milk (400 ml) bring to the boil with 1 tablespoon of pectin, cook for 2 minutes, mix well with a whisk.
Mix the coconut milk and the remaining almond milk in a yoghurt maker. Let the mixture cool until it is at body temperature. Then add the dissolved cultures and leave to ripen for 12 - 14 hours.

Tips: • If the yoghurt is not sufficiently solid and two layers have formed, it is because the pectin has not yet bonded. Simply mix the yoghurt again and put it in the fridge.
• Some types of milk still need a small amount of sugar (e.g. agave syrup) to start the fermentation process.
• It is best to mix the cultures with a little milk first, and then pour in the remaining milk.
• Do not move the yoghurt maker too much during ripening.
• The milk must not be cold, but should be at least room temperature (20 °C). It is best to warm it slightly in the winter months (the milk must not be warmer than 40 °C during preparation).

Ingredients: maltodextrin min. 95%*, yoghurt cultures (Streptococcus thermophilus, Lactobacillus delbrueckii subspecies. bulgaricus)
*from organic controlled farming