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
My first time making vegan yogurt and this culture worked beautifully with the Kara coconut cream. Delicious yogurt in just a few hours. Very happy with my purchase.
I think I probably used too much of the culture but I have made a delicious yoghurt - far nicer than the shop purchased variety and I am thrilled with the result - thanks
Symbiota vegan culture works very well, and yes, you need just a tiny bit of culture.
We discovered that the secret to thicker coconut yoghurt is a little bit of some kind of starch. Experiment no 1 below:
600ml (1.5 tins) Coconut cream (Chantals - Woolworths or health food shops)
600ml (1.5 tins) Coconut milk (We used homemade but think any plain coconut milk will work)
1/2 cup cashews - soak in advance
1/4 cup non-chlorinated water
3 TB tapioca starch
1TB potato starch
1.5 TB rice syrup.
Blend all the above until very smooth. Pour into a saucepan. Heat on low while constantly stirring with flat edged utensil to the point you cannot taste a raw starch texture/flavour. Think custard. Cool to 43 degrees c. Mix in tiny bit of culture.
Pour into whatever glass container you are using, loosely cover, and keep constantly warm at 43 degrees c for 24 hours.
Ours did not separate, was a creamy colour. And the texture had changed from a thin custard texture to a thick yoghurt texture.
NEXT experiment am considering excluding cashews, and adding more coconut cream, less coconut milk. I love a creamy yoghurt!
I think the constant temp while culturing is vital. We decided to buy a yoghurt maker off Amazon.com.au. The brand is Sokany and we were thankful for free international shipping. It comes with 8 little single serve jars with lids, which our daughter uses for goat and sheep Skyr. (Skyr culture from Symbiota.) We bought 2 x 700ml circular glass dishes with lids that fit in the yoghurt maker machine. (Briscoes, Mitre 10, The Warehouse) You can set both the machine temperature and culture time on the machine.
Luvele Australia make and sell 2 lovely yoghurt makers, but a bit more pricey.
Symbiota is an authentic and genuine NZ business. Amber is so helpful and a wonderful communicator. Thank you Amber.
High quality product and high quality service
Very responsive to requests and quick overnight courier to rural address. About to make my first batch of soy yogurt.