While extending the fermentation process can enhance the flavor profile of dairy yogurts, it is essential not to ferment the vegan culture too long. This can make the vegan yogurt stinky due to the overproduction of certain compounds that can affect its taste and smell. Finding the right balance in fermentation times is crucial in creating high-quality vegan yogurt with a pleasant and appealing taste.

Even when placed in the fridge, the fermentation process will continue at a slower pace. It is important to ensure that the vegan yogurt is chilled adequately before indulging but don’t leave it there too long. You might notice that the longer it stays in the fridge, the more pronounced the “aroma” becomes. So eat it or yeet it!

Regrettably, a solution for this issue continues to elude us. As a result, switching brands might be the best course of action.

You can enhance the fermentation process by incorporating date paste, sugar, brown sugar, or any other natural sweetener into the mix to provide nourishment for the cultures. It is essential to avoid the use of artificial sweeteners as they may hinder the probiotic activity. This practice supports the growth of beneficial bacteria, ensuring a successful fermentation outcome.

If the yogurt has already developed this smell, don’t worry - you can salvage it! We found that the smell is actually trapped carbon dioxide. If you stir the dickens out of it, the smell will dissipate.

When the starter for your next batch is stored in the fridge, it will continue to develop "the smell" over time. Despite the slow fermentation process, there is no cause for concern. Simply give it a good stir before use, as this won't have any impact on the quality of your next batch.