Vegan Yogurt Starter Culture (Dairy-Free)

I've been making yogurt for over 50 years - most of it dairy. We gave up dairy about six years ago and I began trying various recipes for non-dairy yogurt, mostly using soy milk. I tried all kinds of additions: coconut milk, soy protein isolate, cashews, etc,. etc. Some batches were pretty good and I could strain them and get a thicker, almost Greek-style yogurt. I tried both probiotic capsules and commercial dairy and non-dairy yogurt as starters. Some of the capsule probiotics were clearly dead and never thickened or changed the soy milk at all. THIS starter is the BEST! PERIOD! I used a quart of organic soy shelf-stable soy milk that contained 12 grams protein per cup. I have learned that soy milk MUST absolutely be made of nothing but soy beans and water. I did soak one-third cup of cashews overnight, drained, rinsed and added to soy milk to cover and blended on high speed till completely smooth. Added rest of soy milk, checking temperature so it was no higher than 86 degrees Farenheit. Poured into a sterilized liter jar, set in my adjustable temperature Instant Pot at 86 degrees F and left for nine and one half hours. I was rewarded with the smoothest, creamiest, best-tasting soy yogurt I have ever made. It is thick but I can place coffee filters over it to make it even thicker. I'll use a couple of tablespoons of this yogurt for my next batch and keep doing that (three, four times perhaps) till I need a new capsule. Can't go back to anything else!

Absolutely love this vegan yogurt starter. Will definitely buy again