Freshly Fermented - Organic Certified Freeze Dried Vegan Yoghurt Culture, SOYA

My soya milk didnt ferment into yogurt or thicken. I left a few more hours and it was then obviously bad and had to be wasted

I decided to buy this based on the recent review, because being vegan, I really wanted it to work and I didn't want to buy more mass produced yoghurt, to continue making homemade yoghurt!The first batch was really runny. I used the whole 3g and about 2g of tapioca starch. I strained it 3 times, still very runny but the thickish bits (about 120g) I added to about 900 ml. I threw the rest away and I had almost given up.After 12 hours in the yoghurt maker, the 2nd batch was left overnight in the fridge and the next morning I left it to strain for about 6/7 hours. This time, very little whey (I always use this in my morning shake instead of soy milk) was at the bottom. It has made more than usual and its much thicker although not the "greek" texture which I love, but after a whisk its getting there. I reckon, my next batches will get better and better and in time I will get the required thickness. I do think that a yoghurt maker is needed.

Followed the guide, from their website, after 12 hours I've just got milk!

After reading some of the reviews, I was quite unsure about the quality of the product. However, I decided to give it a try and I am very happy that I did so as the ferments work just fine. All you need to have is some patience!The first time I made the yoghurt with these ferments, the final result had very liquid consistency although I could see some grains of fermentation. So, I used a cup from that batch to make another and then another one and so on. For the third/fourth batch, I obtained the perfect vegan soy yoghurt! Creamy, dense and tasty.For the starter batch, I used 1g of ferments + 2g of tapioca starch + 1L of long shelf- life soy milk high in protein content. I also used an yoghurt maker to keep the temperature at 42oC overnight.It's almost one month that I'm making yoghurt and I still have 2g of ferments left stored in the fridge. Now, I just need a spoon from a previous batch to add to the soy milk and nothing else!

Didn't work, waste of money! Don't buy