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
Thank-you, thank-you, thank-you; finally a culture starter that doesn't contain maltodextrin, something that everyone should avoid, but especially if you're an IBS sufferer or even worse, have inflammatory bowel disease.
Very amazing!
Symbiota Vegan yogurt culture
I've been using Symbiota Vegan yogurt culture for over 12 months now, and apart from going beyond its best before date it has worked extremely well.
I make 1.3-1.5 litre batches using So Good soy milk in an electric yoghurt maker and only a few grains of the culture are required per batch. A great example of science hard at work :)
I made yogurt using Symbiota Vegan yogurt culture. I used 190 grams of full fat milk powder, using a few grains of the culture for 2 liters of milk. Kept warm at 45 degrees for 11 hours and came out very thick. The finished product tastes okay (will try less milk powder next time). It looks a bit 'slimy' like glue, but tastes okay.
The product arrived at our house within 2 days of ordering. Good service, clear instructions.