Vegan Starter Cultures for Homemade BIO Yogurt - Non-dairy product for Use with Dairy and Soy Milk | Very good results with homemade Coconut Milk and Almond Milk

I’ve checked out several recipes for plant based yogurts and I’ve experimented with varying degrees of success using different ratios of cashew nuts : water and I’ve now found the recipe that works perfectly for me. I use two cups of cashew nuts, soaked overnight then drained, I add this to my blender together with one litre of water and half of a cup of hulled hemp seeds - I blitz this, no need to strain and no need to soak hemp seeds. I then gently warm the milk in a pan until I see a little steam, at this stage I remove from the heat and whisk in two teaspoons of maple syrup and follow this by sprinkling the contents of one - two capsules of culture onto the milk then whisking this into the milk. I use an Instant Pot and set this to yogurt function for 24 hrs - a yogurt maker or a warm place would do the same job. I tend to start the process in the evening and when the programme finishes I leave the yogurt in the pot to further ferment. In the morning I put it into the fridge and leave it for at least three hours. This produces a delicious, slightly tart yogurt with a nice consistency - not very thick. Cashew nut yogurt is slightly grainy which I actually like. NB I have tried using home made almond milk which didn’t work.

I tried with almond milk, coconut milk, lactose free milk and it didn’t work with any of them. I tried to request a refund but they said theirs product it’s not refundable.I will contact the seller.

Although the capsules are very small they make a litre of fresh, thick tasty yoghurt. I made my first batch by heating a litre of UHT milk for two minutes thirty seconds and that takes the milk to about forty degrees. The capsules have a tiny amount of powder so simply open the capsule and sprinkle on the milk, stirring for five minutes. Stick it in the yoghurt maker (I use the Lakeland maker). Ten hours later, stick the yoghurt in the fridge and leave to cool. It works brilliantly. I used some of the new yoghurt to prepare a new batch. I try and get four generations of yoghurt out of the one capsule. What's amazing is that tiny amount of powder makes thick creamy yoghurt. You wouldn't believe it unless you saw it for yourself.

I use it yesterday, making yogurt using almond milk. I came out really well after 12 hours in an electric yogurt maker.I added the thickener before incubation. I must say almond milk is not the easiest alternative milk to use, next time i will use coconut milk , will probably have a better result.I love the starter and I recommend.The only dislike I have is the price, a bit expensive.

Perfect, made both soya and cow milk yoghurt both worked well. Great flavour on the cows' milk - soya yoghurt is more of an acquired taste but it set fantastically. Used a wide thermos for the soya, ceramic pot for the cows' milk (next to an Aga).

Our first batch failed because of our technique, but now we are getting consistent good quality firm batches of yoghurt. What I would say is keep a bit of a working batch as your starter culture for the new batch.

Can't get these to work

Used this starter culture to make homemade almond yogurt. It came with good instructions sent by email. It worked really well making delicious almond yogurt. I would have given it 5 stars except the capsules are difficult to open and also they are expensive for only 14 capsules.