Do I need a yogurt maker?
Yes, or any other device that keeps a steady 40–45°C (104–113°F) for the entire incubation: an electric yogurt maker, an Instant Pot on its yogurt setting, or a well-insulated container. Electric yogurt makers are the easiest because they hold the temperature for you; with other setups, check now and then with a thermometer that it stays steady. The timings are the same in any of them: 12–16 hours for the first batch from a capsule, 3–6 hours for batches made with your ready yogurt.
What if my first batch doesn't set?
Just email us. We'll refund the first capsule you used and help you get the next batch right. It nearly always comes down to the temperature or the milk, and both are easy to fix.
Can I keep reusing my yogurt?
Yes, when you make it with dairy or soy milk. Save three tablespoons from each fresh batch and use them to start your next litre. Batches made with your ready yogurt take just 3–6 hours (the first batch from a capsule takes 12–16 hours), as long as your device keeps the temperature stable. If setting starts to slow down, or the smell or texture changes, it's time to open a fresh capsule.
Is it really vegan?
Yes. Unlike starters grown on milk, this culture is grown in juice and extracted from it, and it is certified organic. Used with plant-based milk, it makes a truly vegan yogurt. Follow the vegan preparation instructions that come with the bottle.
Can I reculture with plant-based milk?
Yes with soy milk, which recultures well, just like dairy milk. Yogurt made with cashew milk or coconut cream sometimes recultures too. Other plant-based milks will not necessarily reculture, so use a fresh capsule for each batch with those.
Which cultures does it contain?
Lactobacillus gasseri, Lactobacillus rhamnosus, Lactobacillus acidophilus, Streptococcus thermophilus, Bifidobacterium infantis, Bifidobacterium adolescentis, Bifidobacterium breve, Bifidobacterium longum. The same culture names are printed on every bottle and listed in the specifications above.
What's the CFU count?
Here's the interesting part: the bacteria in the capsule are just the beginning. Once they meet warm milk they multiply, so the count in your finished yogurt depends far more on your milk, temperature and timing than on the capsule itself. Want to dig deeper? Read how many bacteria you get from probiotic foods and why pH matters more than time. For product-specific figures, email us with the best-before date on your pack and we'll help.
