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Make Your Own Soya or Rice Milk Yoghurt and Save Money. You control the ingredients - use freshly made organic soya or rice milk, and add natural sweeteners, flavourings and thickeners if you wish. You can even make your Soya Yoghurt into Soya Cheese!

Soya yoghurt is a healthy snack that can be made using fresh organic soya milk made in the SoyQuick Soyamilk Maker. In order to have almost dairy-free yoghurt, you can use our yoghurt culture - the L+ Vital-Ferment culture. If you eat yoghurt often, making your own yoghurt is a cheap and easy alternative to store-bought yoghurt. Making homemade soya yoghurt with your homemade soyamilk will cost you less.

L+ VITAL-FERMENT CULTURE - a totally-vegetarian*, live-culture, alternative to dairy milk yoghurt culture, is for the preparation of soya or rice milk fermented yoghurt with approximately 98% L (+) lactic acid (dextrorotary) in the total lactic acid. Appropriate for the fermentation of soya and rice drinks. L+ Vital-Ferment contains freeze-dried lactic acid bacteria including:

• Streptococcus (Sc.) thermophilus
• Lactobacillus (Lb.) acidophilus
• Bifidobacteria (Bf.) species
• Glucose (a sugar that feeds the bacteria to get it started)

Soya yoghurt is made by adding a starter culture into heated home-made soyamilk. (Store bought soya or rice milk is not recommended as it may contain stabilisers or other additives that interfere with the setting process). The soya milk coagulates and thickens by an increase in acidity from the lactic acid produced by the bacteria. Making soya yoghurt at home puts you in control of the ingredients, tartness and flavour. Each packet of yoghurt culture will create 1500 mls of yoghurt from one batch of soya or rice milk made in the SoyQuick soyamilk maker.

Method: Bring the soyamilk to 42-45°C. The culture will only thrive in a narrow temperature range - too cool and it won't be active, too hot and it will die. Check the temperature with a thermometer. When the temperature is correct, mix the soya yoghurt culture into the soya milk.

The yoghurt can be put in either a yoghurt maker (an electric yoghurt maker is recommended, follow the directions as for dairy yoghurt), or into a pre-heated sterilised thermos flask and kept warm. The temperature during inoculation must be maintained for yoghurt culture to ferment properly. This is where an electric yoghurt maker comes in handy, because they monitor and maintain an ideal temperature.

After fermentation, keep the yoghurt in the refrigerator for 12 hours to ripen and allow the full development of the yoghurt flavour. Soya yoghurt can be stored in the refrigerator for approximately 1 week; the lactic acid produced by the lactic acid bacteria has a preserving effect.

To start the next batch, keep back ¼ cup of your homemade yoghurt. Let it come to room temperature before using as a starter. You may be able to do this a few times before it weakens and you need to use dried starter again.

For optimal storage conditions we recommend keeping the dried yoghurt culture in the freezer, although it can be kept at room temperature as long as the temperature is below 50° C. The culture has a shelf life of 2 years, but if kept in optimal conditions it will last 3 to 4 years.

Now that you know how to make soya yoghurt, all you need is the yoghurt culture to make great tasting soya yoghurt at home. We offer soya yoghurt culture in sachets. One sachet will make yoghurt from 1500 mls of soyamilk. The sachets come in packs of 3, 6, 12, 24 and 36. We provide full instructions with the yoghurt culture including fuller details on how to make the yoghurt, thicken it, flavour it, turn it into soya cheese, and we include a useful troubleshooting section to help you get it right.

When you make soyamilk, it is very easy to make soya yoghurt along with your milk and tofu. Soya Yoghurt is a tasty treat that will appeal to both kids and adults

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*Is it VEGAN? The lactic acid bacteria in the culture are grown on a medium that contains milk and therefore they may contain traces of lactose, so the culture itself cannot be classified as vegan.  However milk is not an ingredient in the soya yoghurt end product, so the soya yoghurt is considered to be vegan. Any trace of lactose should only be a problem if someone is allergic as opposed to intolerant.  In most cases it will actually improve lactose intolerance thanks to the presence of the lactobacillus.

Options

	[SO73] Soya or Rice Milk Yoghurt Culture - 3 packets	£5.50	Qty:
	[SO76] Soya or Rice Milk Yoghurt Culture - 6 packets	£10.00	Qty:
	[SO712] Soya or Rice Milk Yoghurt Culture - 12 packets	£18.00	Qty:
	[SO724] Soya or Rice Milk Yoghurt Culture - 24 packets	£32.50	Qty:
	[SO736] Soya or Rice Milk Yoghurt Culture - 36 packets	£46.00	Qty: