{"id":29814,"date":"2026-08-25T22:11:01","date_gmt":"2026-08-25T21:11:01","guid":{"rendered":"https:\/\/wp.njordstorp.se\/vegan-yoghurt-starter-culture\/"},"modified":"2026-10-14T15:06:39","modified_gmt":"2026-10-14T14:06:39","slug":"vegan-yoghurt-starter-culture","status":"publish","type":"product","link":"https:\/\/wp.njordstorp.se\/en\/vegan-yoghurt-starter-culture\/","title":{"rendered":"Vegan Yoghurt Starter Culture"},"content":{"rendered":"<h1>Organic Vegan Yoghurt Starter Culture<\/h1>\n<p>Vegan yoghurt culture suitable for soy, oat or nut-based milk alternatives, producing a fresh, mild acidity and medium consistency.<\/p>\n<p>Our vegan yoghurt starter culture for making your own vegan yoghurt is a <strong>thermophilic yoghurt variant<\/strong>, which means it is a heat-loving type of yoghurt. Therefore, you need a warm place or a yoghurt maker, dehydrator, sous vide unit or steam oven to make the yoghurt.<\/p>\n<p>This product is freeze-dried and can be stored for a long time. The package can be resealed after opening and therefore also used to start several batches.<\/p>\n<p>Njordstorp&#8217;s starter cultures are pure freeze-dried cultures without preservative ingredients. You can produce batch after batch using the yoghurt you made the first time.\u00a0<span style=\"font-size: 14.4px\">A small portion of the finished yoghurt can be saved and then used to inoculate the next batch, and so on, up to approximately 20 times. <\/span><span style=\"font-size: 14.4px\">Depending on your hygiene, it may become contaminated, and if you notice that the taste or acidity changes, you can start over with the culture remaining in the bag.<\/span><span style=\"font-size: 14.4px\">\u00a0<\/span><\/p>\n<p>Storage instructions for starter culture: Store in the refrigerator or freezer. Starter culture is highly hydrophilic; if moisture enters the package, it will impair the quality. Shelf life is approximately 1\u20132 years in the freezer.<\/p>\n<h3>Making vegan yoghurt<\/h3>\n<p>Tools you need:<\/p>\n<ul>\n<li>Yoghurt maker, dehydrator, steam oven or sous vide unit that maintains a temperature of approximately 40 \u00b0C<\/li>\n<li>(optional) Cheesecloth<\/li>\n<\/ul>\n<p>Make your vegan yoghurt<\/p>\n<ol>\n<li>Take 1 litre of vegan milk and slowly heat it to approximately 40\u00b0C. Be careful not to burn the milk.<\/li>\n<li>Add the culture and gently stir the milk without whisking, as whisking introduces air bubbles into the milk, which will slow down the incubation.<\/li>\n<li>Set your yoghurt maker to approximately 7 to 10 hours at 40\u201342\u00b0C.<\/li>\n<li>Check whether the yoghurt is thick after this time. If not, leave it longer and check every few hours, until the yoghurt is firm or for a maximum of 12 hours. Turn off the yoghurt maker and let the yoghurt cool for approximately 2 hours.<\/li>\n<li>Place the yoghurt in the refrigerator for at least 3 hours; it will then become thicker and tastier.<\/li>\n<li>Store in the refrigerator for up to approximately 6 days.<\/li>\n<\/ol>\n<p>You can eat the freshly made yoghurt right away, or freeze it in ice cubes as a &#8216;mother culture&#8217;. Each ice cube is an additional culture for one litre of milk. Follow the same method as above. If you use the freshly made yoghurt as a starter, do so <span style=\"color: #333333\">within 3 days to inoculate new yoghurt so that all the bacteria remain happy and alive.<\/span><\/p>\n<p>Tips<\/p>\n<p>Sometimes a dried yoghurt starter needs a second &#8216;fermentation round&#8217; to reach its full potential. This means using a spoonful of the first batch to start a second one. The second batch will be better.<br \/>\nFor thicker vegan yoghurt, let the yoghurt drain for several more hours in cheesecloth and a colander <span style=\"font-size: 14.4px\">to drain off excess whey.<\/span><\/p>\n<p>You will gain access to<a href=\"https:\/\/wp.njordstorp.se\/en\/artisan-food-production\/recipes\/\"> our recipes<\/a> after purchasing the culture.<\/p>\n<p>Contents: potato starch, vegan starter culture. The culture is organic, vegan, GMO-free, halal and kosher.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Vegan Yoghurt Starter Culture<\/p>\n","protected":false},"featured_media":29815,"template":"","meta":[],"product_brand":[],"product_cat":[276,253,340,338],"product_tag":[290,309,303,311,316,341,327,346],"class_list":["post-29814","product","type-product","status-publish","has-post-thumbnail","product_cat-cheese-and-rennet","product_cat-starter-cultures","product_cat-vegan-culture","product_cat-yoghurt","product_tag-authentic","product_tag-probiotic","product_tag-probiotics","product_tag-starters","product_tag-thermophilic","product_tag-vegans","product_tag-vintage","product_tag-yoghurt","first","outofstock","taxable","shipping-taxable","purchasable","product-type-variable","has-default-attributes"],"_links":{"self":[{"href":"https:\/\/wp.njordstorp.se\/en\/wp-json\/wp\/v2\/product\/29814","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wp.njordstorp.se\/en\/wp-json\/wp\/v2\/product"}],"about":[{"href":"https:\/\/wp.njordstorp.se\/en\/wp-json\/wp\/v2\/types\/product"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/wp.njordstorp.se\/en\/wp-json\/wp\/v2\/media\/29815"}],"wp:attachment":[{"href":"https:\/\/wp.njordstorp.se\/en\/wp-json\/wp\/v2\/media?parent=29814"}],"wp:term":[{"taxonomy":"product_brand","embeddable":true,"href":"https:\/\/wp.njordstorp.se\/en\/wp-json\/wp\/v2\/product_brand?post=29814"},{"taxonomy":"product_cat","embeddable":true,"href":"https:\/\/wp.njordstorp.se\/en\/wp-json\/wp\/v2\/product_cat?post=29814"},{"taxonomy":"product_tag","embeddable":true,"href":"https:\/\/wp.njordstorp.se\/en\/wp-json\/wp\/v2\/product_tag?post=29814"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}