Cultures For Health Vegan Yogurt Starter Culture Description
• Make rich, tangy, vegan yogurt
Once activated, this starter culture can make up to two quarts of vegan yogurt.
In The Bag
(4) Packets of dehydrated vegan yogurt starter culture
Instructions for activating and maintaining the starter culture
What you'll need
Additive-free soy milk (substitutes: raw nut milk, coconut milk, and rice milk)
Yogurt maker (or similar appliance that will hold at 108-110°F)
Store in a cool, dry place
Refrigerate for long-term storage
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Serving Size: 0.4 g
Servings per Container: 4
|Amount Per Serving||% Daily Value|
|Total Fat||0 g||0%|
|Total Carbohydrate||0 g||0%|
Other Ingredients: Rice maltodextrin, lactic bacteria (S. thermophilus, L. acidophilus, L. casei, L. delbrueckii subsp. bulgaricus, L. rahmnosus, bifidobacterium bifidum).
Manufactured in a facility that provesses products containing soy and dairy.
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Cultured Homemade Ketchup
You’ve found healthy versions of chicken tenders, fries and even onion rings, striking a good balance between your kids’ taste buds and your parental dietary concerns. But when it comes to dips, you’re largely out of luck. Organic, store-bought condiments have sufficed, especially when short on time, but your inner, health-conscious Betty Crocker isn’t satisfied unless the foods your little ones eat are created in your own kitchen and you know exactly what’s in them. Enter this cultured, probiotic-enhanced, belly-pleasing homemade ketchup recipe. Now your kiddos can dip and dunk their finger foods without causing you any worry or guilt.
Yields 8 oz.v
1 pkt. yogurt culture starter
1 oz. water
1/4 tsp. paprika
1/4 tsp. onion powder
2 Tbsp. maple syrup
2 Tbsp. raw apple cider vinegar
6 oz. tomato paste
1/2 tsp. pink salt, add after fermented
- In medium-sized bowl, combine culture starter in water so starter dissolves fully.
- Whisk in paprika, onion, maple syrup, vinegar and tomato paste. Store out of direct light for 2 days.
- Remove cover, stir then taste. Add salt to taste.
- Store refrigerated.