Vegan Non-Dairy Yogurt Starter (15 gal) - Culture Up to 15 gal of Dairy-Free Milk

I was shocked when I saw what a small amount of probiotic this was, but it works super well and you only need a tiny amount for each batch of yogurt. It turns out as thick and delicious as the more expensive kinds.

I’ve been making togurt for years and always used plain unsweetened yogurt or some yogurt from a previous batch. When I needed to change to dairy free yogurt I tried a few different starters. None of them compare to this starter. The yogurt I make with this starter and organic soy milk comes out creamy and has a good yogurt taste. I make one gallon at a time and use 1/16 tsp for the entire gallon! It is so good. I’ve even strained it extra long to make dairy free lebneh.

Good quality plant based starter, works well with coconut milk and gives a tart flavor.

Works great! Have made several batches of yogurt using unsweetened Eden Soy milk and it turns out great every time!

So excited! I made this with soy in one pint and soy/coconut cream in another pint to try it out in my Instant Pot. I was amazed at the thickness of the final product (ran it for 13 hours). It's thinner than Greek Yougurt, much thicker than something like Yoplait, maybe like a soft Cioboni style yogurt for thickness. The flavor is great. So easy. Love it!

States this little container will make 15 gal. of yogurt, but not true. This little container only makes 2 quarts of yogurt. There is not enough culture in this container to make 15 gal. False

I've made 10 batches of vegan yogurt with this and it has worked fine every time. Here's what I did: Soak 3 cups of unsalted raw cashews in water overnight Drain cashews and add to blender, along with... 2 1/4 cups water 1 tbsp. white vingegar pinch of sea salt If you're working with chlorinated water, boil it for ~5 minutes to evaporate the chlorine. You can pour the boiled water over cashews to soak, no need to cool it. Set aside another 2 1/4 cups water to cool to room temperature overnight. Blend until smooth and creamy. This thing will demolish the cashews in no time whatsoever: https://www.amazon.com/gp/product/B0758JHZM3/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1 Add 3/32 tsp of yogurt starter to blender These are helpful for that: https://www.amazon.com/gp/product/B091SW8BD5/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&th=1 Blend yogurt starter into cream on low speed Fill jars from this thing: https://www.amazon.com/gp/product/B000EX16RY/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&th=1 Turn on and leave jars in that for 11 hours Place jars in refrigerator and leave overnight. Decent price on raw cashews: https://www.amazon.com/SunBest-Natural-Unsalted-Unroasted-Resealable/dp/B01N677K8E?pd_rd_w=ru81d&content-id=amzn1.sym.0c0e3277-1675-489c-a566-ea075b32087a&pf_rd_p=0c0e3277-1675-489c-a566-ea075b32087a&pf_rd_r=XAFGA5G33WE5QNJ2C7DY&pd_rd_wg=TstuF&pd_rd_r=5888b0aa-8869-4222-9004-deec40e0a638&pd_rd_i=B01N677K8E&psc=1&ref_=pd_basp_d_rpt_ba_s_1_t

I have now made two batches of vegan yogurt using Eden Soy Milk (high protein) and 1/16 tsp of this culture. Both came out with a pleasant tartness and yogurt firmness. I filter off the excess water and make soy sour cream from this. On my next batch i'm going to see how it works with 1/32 tsp. I like the value of this culture but the label does not give any instructions and the packaging was not much help.