Narum Vege Yoghurt - sourdough starter for making vegan homemade yogurt
Narum Vege Yoghurt is an extremely efficient product - one package contains as many as 5 sachets, which can be used to make up to 5 liters of yogurt. The product contains one bacterial strain Lactobacillus acidophilus Er-2 strain 317/402 Narine. Recommended especially for people on a plant-based diet - vegan or vegetarian. The starter for our vegan yogurt is prepared from plant milk - soy or oat milk - using a special strain of Lactobacillus acidophilus Er-2 strain 317/402 Narine at home. Vegan yogurts are not only for people on a plant-based diet, although they are the target audience. Those who are intolerant of dairy products also reach for them. Plant-based yogurts are also a tasty and healthy departure from regular yogurts.
One package contains 1 unit of dry ferment to prepare yogurt from 1 liter of plant milk at a time.
Nutrition value per 100 g of product: energy: 1561 kJ/373 kcal; fat: 3,2 g, including saturated fatty acids 1,4 g; carbohydrates: 6 g, including sugars 4,3 g; protein: 30 g; salt: 0,46 g
Method of preparation:
An important prerequisite for preparing a quality product is clean utensils. All dishes for yogurt preparation should be scalded in hot water or in the oven.
Boil 1L of milk for several minutes and cool to 38-42°C.
Dissolve the contents of one sachet in 50 ml of warm water or milk 38-41 degrees C to make a sourdough starter. Add the starter to the warmed milk. Mix well.
Pour into containers to mature:
Use a yogurt maker. Pour finished product into yogurt containers and leave on for 12-14 hours until consistency changes. Once thickened, remove the containers from the yogurt maker and place in the refrigerator. The product will be ready when chilled
Place the milk/slurry mixture in a glass jar (1 liter) and ensure a constant temperature of 38-42°C (wrapped in a towel, blanket, etc.). Leave for 12-16 hours until the consistency changes. Once thickened, put the jar in the refrigerator. Product will be ready when cooled.
Note product is afraid of overheating above 42°C, pay attention to the heating temperature of your yogurt maker.
Sourdough should be stored in a dry, dark place at a temperature no higher than + 8°C, up to 2 weeks at a temperature up to + 30°C.
Packaging technology and special production process guarantee preservation of probiotic bacteria viability and their appropriate dose during transport outside cooling conditions.
Shelf life: 2 years.
Net weight: 5g