My.Yo Yoghurt Ferment Vegan
from 8.90 €
My.Yo Yoghurt Ferment Vegan - makes the cow happy.
Organic certified, DE-ÖKO-013
Anyone who wants to eat vegan today no longer has to do without delicious yoghurt. Our vegan yoghurt cultures have been cultivated on purely plant-based culture medium.
- One bag of yoghurt ferment is enough to prepare 1 litre of yoghurt at a time.
- The finished yoghurt can be inoculated up to 4 times, so one pack is enough for up to 15 litres of yoghurt (pack of 3) or 30 litres of yoghurt (pack of 6).
- For fermentation of vegetable drinks, such as soy drinks
- Low in calories, fat and cholesterol
- No artificial or animal additives
- 100% naturally prepared yoghurt
- It can be kept in the fridge for up to 10 days
Ingredients: Maltodextrin (certified organic) Streptococcus thermophilus, Lactobacillus delbrueckii subsp. Bulgaricus
Maturation time: 12-14 hours at approx. 37-42 degrees Celsius
Nutritional values / per 100g dry product: Energy kJ (kcal) 1620 kJ, 380 kcal / Fat 0 g / Of which saturated fatty acids (g) 0 g / Carbohydrates (g) 95 g / Of which sugar (g) 2.5 g / Protein (g) <0.01 g / Salt (g) 0 g
Here's how to make it with plant-based drinks:
- 1 bag of My.Yo yoghurt ferment
- 1 litre of vegetable drink, e.g. oat/almond/coconut drink
- 1 teaspoon thickener such as agar-agar.
- Dissolve 1 tsp agar-agar in a little plant drink, add the remaining plant drink (1 litre) while stirring.
- Bring to the boil for 2 minutes while stirring and allow to cool.
- Only stir in the yoghurt ferment when the liquid is not warmer than max. 38-39°C.
- It may be that the mix has already thickened a little, so stir in the ferment vigorously.
- Then leave to mature in the My.Yo yoghurt maker.
If the yoghurt is not firm and 2 layers have formed, it is because the agar-agar has not yet bound. Simply stir the yoghurt again and place in the fridge. Depending on the vegetable drink used, add 1 teaspoon of natural sweetener to get the bacteria going. Simply stir it in before maturing (e.g. agave syrup) to start the fermentation process.