The most convenient plant milk for making yogurt is soy milk. As it is rich in protein, it produces a yogurt with a firm texture and a tangy taste.
You can choose plain or flavoured soy milk. We love vanilla soy milk!
All plant milks are compatible with dairy-free yogurt starter culture. However, only protein-rich milks will produce a firm-textured yogurt, without the need to ad texturizing ingredients.
To make firm plant-based yogurt with low-protein milks (almond milk, coconut milk, oat milk, etc.), a binder must be added, such as agar-agar, arrowroot, starch, etc.
At What Temperature Should I Incubate My Yogurt?
Our dairy-free yogurt culture is designed to make yogurt at lower temperatures than traditional yogurt. It is known as a mesophilic culture. The preparation of the yogurt is, therefore, simpler and requires less equipment.
The optimum incubation temperature is 25 to 35°C (77 to 95°F).
The incubation temperature influences the speed of fermentation, the texture, and the acidity of the yogurt.
At 35°C, the yogurt will be ready in 5.5 hours. It will be firm and tangy.
At 22°C, the yogurt will be ready in 11 hours. It will be soft and silky.
How to Reach the Right Incubation Temperature?
There are several ways to keep yogurt warm during incubation.
Examples of incubators:
A warm room in your home
A yogurt maker (with temperature control)
An oven with the light on (open the door if necessary)
A cooler filled with hot water bottles
An electric blanket
A thermo immersion circulator
We recommend the use of a cooking thermometer to check the incubation temperature.
The minimum incubation temperature is 22°C and should not exceed 40°C, to avoid killing the culture.
Pour the soy milk into the jar (it does not need to be heated first).
Open the capsule and empty the contents into the soy milk. Discard the capsule shell in the compost.
Mix well with a whisk.
Place the lid on the jar, but do not close it tightly.
Place the jar in the oven with the light on.
Place the baking thermometer next to the jar.
After 1 hour, check the temperature. The goal is to stay around 25 and 35°C (77 to 95°F)
If the temperature is too high, open the oven door.
Let it incubate for 5 to 9 hours in the oven, or until the texture suits you.
Put the yogurt in the fridge for at least 2 hours before consuming it.
The other two capsules should be kept in the freezer for later use. The plant-based yogurt can be stored for a fortnight in the fridge.
Have you tried it?Share and tag @revolutionfermentation!
How to make the following recipes
The yogurt culture bag contains three capsules. One capsule is enough to make 1 to 2 litres of dairy-free yogurt.
As soon as your first yogurt is ready, reserve 1 tablespoon of yogurt in a clean, airtight container. Store this yogurt in the fridge for your next recipe. Taking the yogurt out immediately will ensure that the strain is not contaminated.
You can make your next recipe with this spoonful of yogurt (instead of the culture capsule).
This way you can make several recipes by reusing prepared yogurt. When the culture starts to weaken (less firm and tangy yogurt), use a new capsule.