WHAT ARE THE ESSENTIAL INGREDIENTS FOR MAKING YOGHURT?

Milk (which can be full-fat, low-fat, or skim), starter culture (live bacteria), and optional additions like sweeteners, 

fruit purees, milk powder (for extra solids), and stabilizers (like starch, pectin or gelatin). An ideal starch blend to use would be Afristab DD25. Nowadays most yoghurt is manufactured using Afristab DD25 at 2 % dosage and 5 % sugar. 

WHICH BACTERIA ARE USED FOR MAKING YOGHURT?

The most common standard cultures are Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. 

Probiotic yoghurts may also contain Lactobacillus acidophilus or Bifidobacterium or other strains like Rhamonosus.

WHY IS MILK PASTEURIZED BEFORE ADDING THE STARTER CULTURE?

Pasteurization heats the milk (usually to 85–90 °C for 2-5 minutes) to kill any harmful pathogens and undesirable bacteria

that might compete with the yoghurt cultures or spoil the product. 

WHY IS MILK HEATED TO A HIGH TEMPERATURE FOR A LONGER PERIOD ("HEAT AND HOLD")?

Heating milk to around 85 °C and holding it for 15–30 minutes denatures the whey proteins. This restructuring allows the 

proteins to form a tighter, stronger gel network, resulting in thicker, creamier yoghurt with less whey separation. 

WHAT IS "HOMOGENIZATION" AND WHY IS IT IMPORTANT? 

It is a high-pressure process that breaks down fat globules in the milk into smaller, uniform sizes. This prevents the 

cream from separating and rising to the top, ensuring a smooth and even texture throughout the yoghurt.

AT WHAT TEMPERATURE IS THE STARTER CULTURE ADDED TO THE MILK?

The milk must be cooled to optimal fermentation temperatures, typically between 40 °C and 42 °C. Adding 

starter to milk that is too hot will kill the beneficial bacteria.

HOW LONG DOES THE INCUBATION (FERMENTATION) PROCESS TAKE?

Depending on the desired level of tartness and the type of yoghurt, incubation usually takes 4 to 9 hours at a 

constant warm temperature. The specific yoghurt culture chosen determines the time of incubation. 

WHAT IS THE ROLE OF THE STARTER BACTERIA DURING FERMENTATION? 

The bacteria consume the milk sugar (lactose) and ferment it to produce lactic acid. The increase in 

acidity (drop in pH) causes the milk proteins (casein) to coagulate, turning the 

liquid milk into a semi-solid, thick yoghurt.

WHAT IS THE DIFFERENCE BETWEEN "SET" AND "STIRRED" YOGHURT?

Set yoghurt is packaged immediately after the inoculated milk is poured into the container, with fermentation 

happening directly in the final cup. Stirred yoghurt is fermented in large vats and then stirred, 

smoothed, and pumped into containers. 

HOW IS GREEK YOGHURT MADE DIFFERENTLY FROM REGULAR YOGHURT?

Greek yoghurt begins as regular yoghurt, but it undergoes an additional straining process. This removes a large 

portion of the liquid whey, resulting in a much thicker, creamier, and more concentrated product. 

WHAT IS WHEY, AND IS IT BAD IF IT SEPERATES ON TOP OF MY YOGHURT?

Whey is the yellowish, watery liquid that separates from the yoghurt. It is completely edible and contains 

water-soluble proteins, calcium, and vitamins. It is perfectly normal to see it on top, though it can 

be stirred back in or poured off. Often if yoghurt is incubated for too long, a whey layer will occur.

CAN YOU MAKE YOGHURT FROM PLANT-BASED MILKS?

Yes, yoghurt can be produced from soy, cashew, almond, coconut, or oat milk. However, because plant 

milks lack dairy proteins, stabilizers, starches, or thickeners are often required to achieve a proper set. We 

recommend an addition of Agar for thickening here.

WHAT IS THE IDEAL pH LEVEL OF FINISHED YOGHURT?

Good quality yoghurt generally has a pH between 4.2 and 4.5, which makes it acidic enough to 

ward off spoilage and creates its characteristic sour profile. The more tart flavour that is needed, the 

lower the pH must be.

WHY IS MY YOGHURT SOMETIMES TOO THIN OR RUNNY?

This can be caused by low incubation temperatures, inadequate heating of the milk, an inactive starter culture, or 

using milk with low total solids. Adding a little skim milk powder or Afristab DD25 when 

straining it solves the problem.

WHY IS MY YOGHURT TOO SOUR?

If yoghurt is too tart, cooling of the yoghurt wasn't sufficient. It usually means the incubation temperature was too high or the incubation time was too long. This causes the bacteria to produce too much lactic acid. 

DOES THE TYPE OF MILK FAT AFFECT THE YOGHURT'S TEXTURE?

Yes. Whole milk (high fat) creates a richer, smoother mouthfeel and helps prevent whey separation. 

Skim or low-fat milk yields a thinner yoghurt, which is why commercial low-fat yoghurts frequently use stabilizers.

HOW SHOULD MANUFACTURED YOGHURT BE STORED AND WHAT IS ITS SHELF LIFE?

Yoghurt should be kept refrigerated immediately after it cools (below 4 °C) to stop the fermentation 

process and prevent the yoghurt from becoming overly sour. Properly stored yoghurt has a 

shelf life of about 2 to 3 weeks. Can be longer in a very hygienic environment. 

CAN I USE A PREVIOUS BATCH OF YOGHURT TO START A NEW BATCH?

No, many years ago this practice was used, but it's not ideal as the strain balance causes slimy stringy 

yoghurt. It's better to use a new culture that's live and active as there won't be any problems 

with the manufactured product. 

IS YOGHURT SAFE FOR PEOPLE WITH LACTOSE INTOLERANCE?

Many people with lactose intolerance can enjoy yoghurt. The lactic acid bacteria consume most of the 

lactose during fermentation, and their enzymes continue to break down lactose inside your digestive tract. It's always 

advisable for a person who is really struggling to consume digestive enzymes, this can be purchased 

at our sister company @Divine Health and Wellness. 

WHAT IS "DRINKABLE YOGHURT" AND HOW IS IT PROCESSED?

Drinkable yoghurt is a low-viscosity fermented milk product. It is processed similarly to stirred yoghurt, 

but it is mechanically agitated, blended and the stabilizer used is just much less.

WHAT IS THE BEST PLANT MILK FOR MAKING VEGAN YOGHURT?

Soy milk is highly preferred because it has a protein content similar to dairy milk, yielding a naturally 

thicker, creamier yoghurt. Almond, coconut, oat, and cashew milks are also widely used. 

Coconut is the preference at Dynamiko. All vegan milk must have a tiny bit of lactose 

added to it for the best fermentation. This can be purchased @Divine Health and Wellness.

CAN I USE STORE-BOUGHT PLANT MILK STRAIGHT FROM THE CARTON?

Yes, but vegan commercial milks contain stabilizers and emulsifiers. For the best, cleanest yoghurt production, 

it is recommended to produce plant milk from scratch using raw nuts/beans and filtered water. Or contact 

us for reputable suppliers like Kara, they make the best Coconut Milk ever.

WHY DO I NEED THICKENERS IN VEGAN YOGHURT?

Plant milks lack the casein proteins found in dairy that coagulate to form a natural gel. Thickeners 

like agar-agar, tapioca starch, or pectin are added to achieve the traditional creamy or Greek-style texture.

HOW CAN I INCREASE THE PROTEIN CONTENT?

Manufacturers often fortify plant-based yoghurts with plant proteins, such as pea protein isolate, 

soy protein, or fava bean protein, to boost the nutritional profile.  Coconut milk powder can also be used. 

WHAT SWEETENERS WORKS BEST?

Unrefined cane sugar, maple syrup, or agave nectar are popular. However, fermentation 

occurs best in unsweetened bases, so sweeteners are typically added during the 

post-fermentation "blending/flavoring" stage.

WHAT ARE THE KEY STEPS IN COMMERCIAL VEGAN YOGHURT PRODUCTION?

The commercial plant-based-yoghurt-processing-line entails: grinding/extraction of the plant base, 

formulation, pasteurization (heat treatment), homogenization, inoculation (adding starter cultures), 

fermentation, cooling, and filling.

IS PASTEURIZATION NECESSARY FOR PLANT MILK?

Yes. Even though plant milks are sterile before opening, the heat-treatment step eliminates 

unwanted background bacteria, denatures proteins to help with texture, and hydrates any added starches. Any sugars 

that are added are very dirty and they definitely need to be pasteurized. 

HOW DO COMMERCIAL PROBIOTICS SURVIVE THE PROCESS?

Probiotics are selected for their heat and acid tolerance. In manufacturing, they are usually added after the 

pasteurization and cooling stages to ensure they remain alive and active. There is so much research put into 

these probiotics lately, these are brilliant strains. 

WHAT BACTERIAL CULTURES ARE USED IN VEGAN YOGHURT?

Standard strains include Streptococcus thermophilus and Lactobacillus bulgaricus. Probiotic 

strains like Lactobacillus acidophilus and Bifidus lactis are also heavily used for gut health. Protective cultures are also advised and can be a huge benefit to your product. 

ARE TRADITIONAL YOGHURT STARTERS STRICTLY VEGAN?

Be cautious: some traditional starter cultures use dairy derivatives (like skim milk powder) as a growth 

medium to keep the bacteria alive during shipping. Always source dedicated vegan starters. Contact us for 

certified Vegan cultures that go through clinical testing methods. 

WHAT IS THE OPTIMUM INCUBATION TEMPERATURE?

Bacteria thrive at temperatures between 25 °C to 45 °C, depending on the culture. 

Most vegan yoghurts culture perfectly at 40 °C to 42 °C.

HOW LONG DOES THE FERMENTATION PROCESS TAKE?

Fermentation typically takes 6 to 12 hours. The duration depends entirely on the type of starter used, 

the chosen plant base, and how tangy you want the final product to be. Depending on the type of culture you use.

HOW DO YOU STOP THE YOGHURT FROM BECOMING TOO SOUR?

Once the desired pH (usually around 4.2 to 4.5) and flavor profile are achieved, the yoghurt 

must be transferred to a cooling facility or refrigerator (below 4 °C) to halt the bacterial activity. 

To summarize; fast cooling,

WHY IS MY VEGAN YOGHURT WATERY OR SEPARATED?

Separation usually means the yoghurt fermented for too long (over-acidification) or that there 

wasn't a sufficient binding agent (starch/agar-agar) used to hold the liquid. Adding stabilizers and 

reducing fermentation time fixes this. Cool down as fast as possible. 

WHAT IS THE TYPICAL SHELF LIFE?

When processed and packaged under strict sanitary conditions, commercially manufactured vegan 

yoghurt typically lasts 3 to 4 weeks in the refrigerator.

WHY DOES MY YOGHURT TASTE BITTER OR CHALKY?

Certain plant bases, like raw almond or hemp, can taste chalky or develop a bitter flavor if 

over-fermented. Using refined oils or blending the base more effectively can resolve texture issues. Recommended 

to have an masking agent added, even if that masking agent is only Vanilla.

HOW DOES VEGAN YOGHURT COMPARE TO DAIRY YOGHURT NUTRITIONALLY?

Vegan yoghurt generally has lower saturated fats and zero cholesterol, but it varies in protein depending on the base. 

Soy and pea-protein-fortified yoghurts compare favorably to dairy, while coconut-based yoghurts have less 

protein but higher healthy fats.

IS IT EASY TO SCALE THIS FROM HOME TO A COMMERCIAL BUSINESS?

Yes, but it requires scaling industrial equipment like , optimizing milk-to-thickener ratios, and 

ensuring food safety compliance for fermented plant foods. We have seen people manufacturing 

yoghurt at home, 30-50 liters on a stove quite easily.