Non-Dairy Yogurt Culture (3-6 gallons) - For Use With Homemade Dairy-Free Nutmilks or Commercial Soy Milk

Makes delicious plant based yogurt.

Very good. Received as a substitute and think I will keep using this. Packaging is confusing though. It says to keep in freezer, but it arrived in a flat envelope?

I have now used the Eugurt yogurt starter with both soy milk and pea-protein-enhanced Flax Milk (Karma Unsweetened Flaxmilk + Protein, which has 8g of protein per cup). For both types of milk, I used one sachet of starter for 1 quart (32 oz) of non-dairy milk and followed the instructions that came with the starter, combined with advice for using the instant pot "yogurt" setting: 1. Heat the milk to 180 °F in a heavy pan - don't let it boil or scald on the bottom. (I don't use the instant pot to heat the milk as it takes longer to cool down than heating the milk on the stove). 2. Take the pan you used to warm the milk, or decant the milk to a cooler pan (I used the inner pot of my instant pot) and place this pan in a sink of cool water until the milk cools to 115 °F. 3. Put a ladle-full of the warm milk in a separate mug/small jug, sprinkle in yogurt culture sachet, then stir/whisk thoroughly. 4. Add the starter-milk mixture back to the decanted milk, then leave it to culture/keep warm on "Yogurt" setting for 12 hours. You can use a Thermos flask for this purpose, or wrap milk container in a thick blanket and put your container in a heated airing cupboard, if you don't have an instant pot. NOTE: I used no thickener, but I did leave the yogurt to culture for about half as long again as for dairy yogurt, as that was the advice on various websites. The soy milk yogurt that resulted was so thick that the yogurt solids were separating -- I needed to strain it to get the water off -- but the soy yogurt had a Greek yogurt texture that tasted amazingly creamy! Apparently, homemade soy yogurt is typically lumpy, so I did not let this worry me, but just whisked it with a fork until it smoothed out. Next time, I might leave it for an hour or two less, to avoid having to strain it. The protein-enhanced Flax milk made a thick-ish yogurt, about the consistency of one of the runnier brands of dairy yogurt. It tasted *much* creamier and smoother than the soy yogurt, and was thick enough to spoon over fruit - I really like this yogurt! Since then, I tried making Flax milk yogurt with a competitor brand of yogurt starter - it wasn't a patch on this starter (still recognizably yogurt, but thinner and less flavor, despite being described as a "boutique" starter culture). Luckily, I still have 4 (of the original 6) sachets of Eugurt, my first love! Lesson learned: It seems that any type of non-dairy milk will produce reasonable yogurt, provided it is sufficiently high in protein. Trader Joe's Unsweetened Soy Milk had 9g protein/cup and produced a very thick yogurt after 12 hours. Karma Unsweetened Flax Milk + Protein contained 8g protein/cup - this made a slightly less thick yogurt, but still thick enough to be considered a success. If I wanted to use a non-dairy milk that is lower in protein, I might *try* adding some pea protein powder, but I'd make sure it is blended in well and I'd keep the amount down to produce a milk with 8g-10g protein per cup. As I discovered from my experiments with protein shakes, if you add too much pea protein, the resulting milk can taste very gritty!

This was a bit less costly than the other brand I usually buy. I found the taste comparable. I used a pressure cooker with a yogurt setting to make yogurt with it. I ran the setting twice to thicken it (normally do that) and then strained with my yogurt strainer. Resulting yogurt was thicker than sour cream. I will buy this again and would buy in bulk if a discount was offered.

This was a total disappointment. When I buy vegan yogurt from Whole Foods and make a hole Made yogurt, they all turn out great. Super yummy. This ,on the other hand, had absolutely no flavor and was super super mild. I couldn’t taste any yogurt form this.

if you are trying to cut back on dairy, but miss your yoghurt, this will satisfy the itch. Thick and creamy, with a tart flavor....but missing the deep milk part of the traditional yoghurt. Still better than no yoghurt at all. Great for all the recipes calling for yoghurt, and over granola and a great as a dip with a bit of olive oil, and a lot of Zatar.

I mix organic soy and chickpea milks together and this works great. Children like the taste. It takes just a few hours in a yogurt maker.

Just enjoyed sampling my first batch of cashew/hemp hearts yogurt. Fragrant, with a nice, slightly tart flavor. The Lactobacilli and Bifidobacteria species ingredients are just what the gastroenterologists ordered. Plan to make this culture the bulwark of my probiotic regimine. Far tastier than expensive capsules of probiotics. Remember, you can make more from the yogurt you started with. Will probably want to periodically purchase a batch of new cultural material to keep the line more or less dominated by the species I want. There are always free riders around, not that they can't make it even better . . . For me, fermentation outcomes, like with kombucha, kefir, kimchi, are a joyful journey of discovery and celebration of the diversity and interconnectedness of life on Earth.