Activating The Culture:

Vegan Yogurt

WE DID IT!

After many trials; errors; frustration; and yes, sometimes tears, we are finally able to offer a vegan heirloom yogurt culture that lasts! We would like to thank Stacey for being extremely patient with us.

Before we begin let’s discuss some side notes. Be sure to read our FAQs and activation page thoroughly before you begin.

  • Check out our Vegan yogurt FAQ page.

  • The first three batches need to be done back-to-back (one right after the previous batch, with no more than 24 hours in between batches).

  • Our Vegan yogurt is an heirloom culture, meaning you can use a portion of your last batch to make the next one.

  • The cultures will not fully dissolve, and you may notice some lingering culture flakes in the next batch or two. This is very normal.

  • Ensure that you refresh your yogurt by preparing a new batch every five to seven days. If you need to take a break, freeze some yogurt in ice cube trays, and when you’re ready, just pop out a couple of cubes. Depending on how old the yogurt cubes are, you might need to double the amount of starter.

  • Once your yogurt is active and consistently giving you good results, save some as a backup. Always keep your backup in the freezer and replace it every couple of months. Regularly rotating your backup will keep your cultures fresh.

  • Mesophilic yogurt thrives between 68°F and 78°F. If you are fermenting at the lower end of this temperature range, be aware that the fermentation process will take significantly longer. It may require a couple of additional batches to achieve full activation.

  • During the initial stages, the first few batches of yogurt may not yield the most exciting results. However, keep pressing onward and maintain faith in the fermentation process. It can take between 3-5 batches for the culture to fully awaken.

Activation Instructions

  1. In a glass jar, add coconut medium and give it a good stir. If using canned, we like to place the can in the fridge to firm up and then scoop the top out. Then add the liquid beneath in small amounts until we have the texture that we want. The texture will not change much or at all during fermentation. So this is a very important step.

  2. Add the vegan yogurt starter and stir. Unlike with dairy cultures where you might only use a portion, the instructions advise using all of it for the best results.

  3. Cover with a coffee filter and secure with a rubber band. Alternatively, you can use a lid.

  4. Let ferment for 5-6 hours at room temperature (68-78 F)

  5. It’s OK if it’s still not tart. The flavor will improve over the next few batches.

    Optional: Place in refrigerator for 6 hours.

  6. You can now go on to the next step in the activation process and make your next batch of yogurt.

Here's what you’ll need

  • Vegan yogurt culture

  • 1 cup fresh creamed coconut, canned coconut milk, or canned coconut cream

    Optional: 1 TSP Date paste, brown sugar, or other sweetener

  • Glass jar

  • Rubber band

  • Breathable tight-weave cloth, such as coffee filters, or a lid are both effective options to maintain the proper conditions for fermentation. A cloth like a coffee filter allows for airflow while keeping out contaminants, essential for the fermentation process. Conversely, a well-fitting lid can provide a barrier to outside elements while still allowing gases to escape, ensuring a successful fermentation environment.

Making Batch 2-3

  1. To make second batch of vegan yogurt, add 1 TBSP of your first batch of yogurt to 1 cup of coconut cream/milk.

  2. Stir well and cover with a lid or coffee filter.

  3. Let vegan yogurt sit at room temperature for 5-6 hours.

    Optional: Place in refrigerator for 6 hours.

  4. Repeat this process to create batch three, using the starter from batch two this time.

How To Make Larger Batches

Once the culture is fully activated and consistently producing good results, only then should you scale up your batches. You may need to give your culture another batch or two to fully activate. Please don’t scale up before the culture is fully awake, as doing so could overwhelm the bacteria and cause your yogurt to fail.

For every cup of coconut cream/milk incorporate one tablespoon of your previous batch of yogurt. Ensure that the starter is not more than seven days old.