Vegan Starter Cultures for Homemade BIO Yogurt - Non-dairy product for Use with Dairy and Soy Milk | Very good results with homemade Coconut Milk and Almond Milk. Make your alternative, plant extracted substitute of dairy milk at home or find a pure substitute for dairy milk with no preservatives in its contents and highest fat content closer to the homemade alternatives. Gently heat and gently stir 1 L. of Pure (homemade, unprocessed) milk on the stove (NOT microwave) to lukewarm. Do not overheat plant-based milk. Add a spoon of honey or sugar to the milk and stir again. Open the capsule and add the contents in a small amount of the milk, then stir well. Mix with the rest of the milk. Transfer your cultured sweetened plant milk to your yogurt maker. Leave it for 24 hours in rest. If the culturing process works you should after 12-24 hours have a thickened layer, curds, sitting on top of some liquid. The amount of the liquid depends on the fat contents or the lack of it. Higher fat contents will result in less liquid. Also, the amount of the water in the alternative milk. As they are mostly kind of juices  the water content is high. Without stirring/shaking transfer your yogurt in the container to the fridge. Leave it for at least 3 hours. It will thicken up. Take it out of the fridge and strain away the excess liquid using a very fine strainer or cheese cloth. Now is the time to flavour your yogurt. The texture will be grainy as you can expect from plant milk due to the different structure and fat/water content.