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Non-Dairy SOY Yoghurt Culture - SYAB1

Non dairy yoghurt for lactose intolerance.

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Retail Price: $18.00
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Product Information

 

SYAB1 - 100% Non Dairy Soy Yoghurt Culture

This culture has been specifically made on a Soy based medium to be 100% Dairy Free.

Lyoflora SYAB 1 culture consists of specifically selected strains of Streptococcus thermophilus, Bifidobacterium animalis ssp. lactis, Lactobacillus acidophilus, and Lactobacillus delbrueckii ssp. bulgaricus for soy products. The enhanced viscosity is due to St. thermophilus producing EPS.

Making you own yoghurt with this culture is very simple, and very economical as the culture is highly concentrated, and each container will make 80 to 100 one litre batches of yoghurt.

Each container is supplied with an extra sterile jar to keep your culture safely in the freezer, and allow you to easily pick up just a small amount on the end of a knife.

We do recommend getting a thermometer for testing the temperature of the heated milk and a set of measuring spoons for getting just the right amount.

 

How to Make 100% Dairy Free Soy Yoghurt

You will need the following items.

A yoghurt maker, or a jar large enough to hold one litre of milk.
A stainless steel pot, or glass jug if planning to heat the soy milk in a microwave.
Dairy thermometer.

Your Ingredients
1 Litre of "Soy" milk - most regular brands will do from the supermarket
30 grams of Glucodin powder.
1dose of 100% Dairy Free Yoghurt Starter Culture,
(80 - 100 doses per sachet).

Directions
Place the Glucodin into a mixing jug with some of the Soy milk, and mix into a smooth paste. Put this, and the balance of the soy milk in a stainless steel pot on the stove and heat to 40° C. You can also heat the soy milk mix in a glass jug in the microwave.
Once your soy milk mix has reached 40° C add your starter culture and mix well to ensure the culture is evenly distributed. The amount of culture used for one litre is VERY SMALL.

Pour your mixture into the yoghurt maker, or jar you have selected. Maintain the milk mixture at 40° C for 8-12 hours.

A yoghurt maker will have directions on maintaining the heat. The only change required here is that in an EasiYo system for example, you should not fill the external container so high with boiling water, as to have it come in direct contact with the yoghurt container as this may scald, and kill some culture. Just fill it to the level of the baffle, and this will give you the benefit of a heat reservoir, without risking scalding or killing the culture.

If you do not have a yoghurt maker, then place your jar in an esky and add warm water, but do not have very hot, or boiling water, in direct contact with the jar. You can also wrap your jar in a blanket, and place it in a warm place; on top of the hot water heater works well in my laundry.

To check if your yogurt is ready, press a spoon into the surface of the yoghurt and see if the impression of the spoon is left. If so, it is done.

Chill for a few hours and serve plain, with a bit of jam or some fruit, as per your preference.

Every brand of Soy Milk is slightly different, so try different brands.

The yoghurt culture acts, and grows by eating the available sugars, or carbohydrates, and turning them into an acid. If you like a more acidic yoghurt feel free to vary the quantity of Glucodin, or even try sucrose, which is just a more complex sugar.

Q & A

1.Slimy or stringy yoghurt is usually a temperature control issue ... if the temperature drops during the first 6 to 8 hours of the innoculation period, you will get a stringy, slimy end product. The thing to do is check the temperature in the Easiyo during the first few hours ... ‘

2. How to make my yoghurt more thick?

90 deg for an hour is excessive for heating, 10 minutes is all that is needed once the temp is achieved ...

 

The the milk needs to cool to 40 deg C, have the culture added, and be kept at 40 deg C ... 37 deg is bordering on being too cold.

 

If you don't want to use powdered milk, hanging the yoghurt in a tight weave cheese cloth is a way of getting it to thicken by draining the whey. I prefer to use powdered milk, as then I get a full litre of yoghurt.

 

Another way to thicken yoghurt is to add a thickener such as agar ... once again prefer to use powdered milk

 

Real milk is made from fresh, pasteurized milk. First, the milk is concentrated in an evaporator until 50% of the milk solids remain. Next, the concentrated milk is sprayed into a heated chamber where the water almost instantly evaporates, leaving behind tiny dry milk particles. real powdered milk has the following ingredients, that all came from the milk ...

  • Nonfat Dry Milk, Vitamin A Palmitate, Vitamin D3

If your powdered milk has any of the following listed, it is not real powdered milk ..

  • sweet dairy whey, non-fat dry milk solids, partially hydrogenated vegetable oil (contains one or more of the following:canola oil and/or soya oil), corn syrup solids, sodium caseinate, dipotassium phosphate, propylene glycol monostearate, mono and diglycerides, lecithin, carrageen.