Symbiota
Symbiota Vegan yogurt culture
Yogurt Culture Starter suitable for plant-based and dairy milk.
Pure and concentrated culture for best results!
No fillers
No maltodextrin
Totally vegan but can also be used with dairy milks.
Symbiota is extremely proud of offering a vegan Yoghurt culture which has NO maltodextrins, fillers or lactose! Vegan yoghurts tend to be thinner compared to dairy yogurts.
Simply warm a good quality milk, coconut cream (or homemade nut milk) to 85 degrees Celsius, add thickener (if using), reduce temperature to 42 degrees Celsius, add your vegan yogurt culture and maintain your coconut cream between 38-43 degrees Celsius for at least 8 hours. The longer you leave your yogurt to ferment the more sour it will be. Many people use dehydrators, warm water baths, preheated ovens, heating mats, thermos and more to maintain the temperature of their yogurt at a constant temperature during fermentation process.
NB: Please note it is very important to keep your culture dry. Therefore you MUST allow your sachet of culture to come up to room temperature before opening otherwise the air will condense on the culture and ruin it with moisture.
If you have any questions please do not hesitate to contact us for support, that is what we are here for:)
****Note:
- Please use an urban address where possible.
- Live cultures are couriered out on Mondays & Tuesdays.
Symbiota Vegan yogurt culture
I have bought Symbiota yoghurt culture twice now. The first batch each time worked really well but although I was really careful the culture didn't remain dry. I wonder if it's good to use to make one really big commercial batch instead of single. I also wonder if it's ok to use when the culture goes clumpy?
I bought Symbio culture because I wanted to reduce packaging. I transferred it into a very little container for the freezer. When I used it I probably used slightly more than the recommended quarter of a match head but was very happy that my yoghurt 40% uht coconut milk and 60% uht oat milk with 1tsp sugar after 12hrs in Easiyo thermos had a ph between 4 and 5 which is perfect. I then thickened it with about 2/3 tbsp guar gum and it is the best dairy free yoghurt I have ever made. I am delighted thanks
Very good product. My yogurt fermented super quickly. Thanks
Symbiota Vegan yogurt culture
The first batch of coconut yoghurt I made has turned out to have a grainy texture. I could not eat it. I will try again. I have just made my second batch and i think i worked out where I went wrong. The first time I added the agar after i heated the coconut cream, this time i added it before heating the cream. I am hope this was where i went wrong.
Hi Joanne. I was please to hear (via email) you resolved this problem and now having great success and loving your coconut yogurt:)
Yes you are right, the thickener needs to be added while the coconut cream/milk is still cool, as per instructions