Organic yogurt ferment vegan
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Certified OrganicCertified according to EU organic regulations – no additives, no genetic engineering. Verified organic quality.
Making yogurt at home helps reduce packaging waste.
Description
Say hello to a ferment that is specially optimized for plant-based drinks. Simply bring the drink to the boil with a vegetable gelling agent (e.g. agar-agar), let it cool, stir in the ferment and put it in the yoghurt maker. Looks like yogurt – and tastes like it too! By the way: soy drinks do not require agar agar.
- One bag of yoghurt ferment is enough to prepare 1 liter of yoghurt
- The finished yoghurt can be inoculated up to 4 times, so one pack is enough for up to 15 liters of yoghurt (pack of 3) or 30 liters of yoghurt (pack of 6).
- suitable for cow's milk (pasteurized, UHT milk, boiled direct milk, lactose-free milk) and soy drinks
- low in calories, fat and cholesterol
- no animal ingredients
- The prepared yogurt can be stored in the refrigerator for approximately 7-10 days
Fermentation time
Nutritional values per 100 g dry product
Ingredients
Origin & Certification
Made in Germany. Certified organic according to EU organic regulations (DE-ÖKO-001).
All ingredients come from controlled organic farming.
Storage & Shelf Life
Store in a dry place at room temperature. During hot summer months, we recommend storing in the refrigerator. Best before date: see packaging. Once opened, use immediately.
This product is rated 3.6 of 5.0 stars.
It has received 11 reviews.
It's that easy
FAQ about our ferments
About the cultures
Yogurt cultures are living microorganisms, such as specific bacterial strains, contained in our organic yogurt starters.
These cultures are used to ferment milk into yogurt and have been used in food production for many years.
How much yogurt can I make with one sachet?
Each pack contains 3 or 6 sachets. One sachet is sufficient to turn 1 litre of milk into yogurt.
Each sachet can be re-cultured up to 4 times (sometimes more). With one sachet, you can produce up to 5 litres of yogurt.
Important: always work under clean conditions to avoid contamination.
How does re-culturing work?
- You need a small amount of yogurt (approx. half a cup) with active cultures as a starter. This can be store-bought yogurt or some of your own homemade yogurt.
- Stir the starter into 1 litre of milk and let it ferment in the yogurt maker.
What fat content should the milk have?
- As a general rule: The higher the fat content, the firmer and creamier the yogurt.
- For example, low-fat milk (0.5%) will result in a more liquid, drinkable yogurt.
Are your products vegan?
Our starters are not certified as vegan. However, the ingredients themselves are plant-based.
How should I store the starters?
The starters can be stored at room temperature.
During hot summer months, it is recommended to store them in the refrigerator.
How long do the starters last?
Typically, our starters have a shelf life of6–12 months.
Can I use fresh milk or only UHT milk?
- Raw milk or fresh milk with a short shelf life should always be boiled first.
- Raw milk is untreated and may contain small amounts of natural bacteria. While this is usually harmless when consumed as milk, these bacteria can multiply during fermentation and affect the yogurt.
- Important: allow the milk to cool down before adding the yogurt starter.
If the milk is too hot, the cultures may be damaged.