Vegan Non-Dairy Yogurt Starter (15 gal) - Culture Up to 15 gal of Dairy-Free Milk

Works well to make no dairy yogurt for a lot less than you can get in the store. Thickness depends on the milk you use. Nice tangy taste. Only need a very small amount.

This container is tiny! Really tiny but you don’t have to use very much. I used it to make cashew yogurt.

Good quality plant based starter, works well with coconut milk and gives a tart flavor.

I was shocked when I saw what a small amount of probiotic this was, but it works super well and you only need a tiny amount for each batch of yogurt. It turns out as thick and delicious as the more expensive kinds.

This is my go-to yogurt starter for my vegan yogurt. I just use an eighth of a teaspoon or so and one container of the Trader Joe's soy milk. It has nothing in it but soy milk that's why I use that one. I put it in my instant pot on the yogurt setting for 14 hours and voila I have yogurt. It is not like thick Greek yogurt It's very kind of thin and runny. But I like it on fruit with a little honey and walnuts. I keep it in the fridge and it lasts months. It's a very small container, But you only use the tiniest bit when you make a batch of yogurt. Highly recommend.

I followed directions exactly using organic unsweetened soy milk and a thermometer and yogurt maker, but use 1/8tsp per quart of milk. Perfection!

I used 1/8 tsp with 64oz (half gallon) soy milk. This barely made it thick enough. If I have to use 1/4 tsp for 64oz this jar will only get me 2 gallons as the jar is advertising (up to) 15 gallons when only using avg. of 1/16 of a tsp. Making this product too expensive. 2 gallons is a far cry from 15 gallons.

I've made 10 batches of vegan yogurt with this and it has worked fine every time. Here's what I did: Soak 3 cups of unsalted raw cashews in water overnight Drain cashews and add to blender, along with... 2 1/4 cups water 1 tbsp. white vingegar pinch of sea salt If you're working with chlorinated water, boil it for ~5 minutes to evaporate the chlorine. You can pour the boiled water over cashews to soak, no need to cool it. Set aside another 2 1/4 cups water to cool to room temperature overnight. Blend until smooth and creamy. This thing will demolish the cashews in no time whatsoever: https://www.amazon.com/gp/product/B0758JHZM3/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1 Add 3/32 tsp of yogurt starter to blender These are helpful for that: https://www.amazon.com/gp/product/B091SW8BD5/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&th=1 Blend yogurt starter into cream on low speed Fill jars from this thing: https://www.amazon.com/gp/product/B000EX16RY/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&th=1 Turn on and leave jars in that for 11 hours Place jars in refrigerator and leave overnight. Decent price on raw cashews: https://www.amazon.com/SunBest-Natural-Unsalted-Unroasted-Resealable/dp/B01N677K8E?pd_rd_w=ru81d&content-id=amzn1.sym.0c0e3277-1675-489c-a566-ea075b32087a&pf_rd_p=0c0e3277-1675-489c-a566-ea075b32087a&pf_rd_r=XAFGA5G33WE5QNJ2C7DY&pd_rd_wg=TstuF&pd_rd_r=5888b0aa-8869-4222-9004-deec40e0a638&pd_rd_i=B01N677K8E&psc=1&ref_=pd_basp_d_rpt_ba_s_1_t