Narum Vege Yoghurt – Vegan Probiotic Starter Culture for Soy & Oat Milk – 5 Sachets (Makes 5L)

Narum Vege Yoghurt – Vegan Probiotic Starter Culture for Soy & Oat Milk – 5 Sachets (Makes 5L)Narum Vege Yoghurt Probiotic Vegan Yoghurt Starter Culture Narum Vege Yoghurt is a premium vegan yoghurt starter culture containing the clinically researched probiotic strain Lactobacillus acidophilus Er 2 strain 317 402 Narine. Each pack contains 5 sachets, each capable of fermenting 1 litre of plant based milk making up to 5 litres of fresh homemade vegan yoghurt from a single box. Works with both soy milk and oat milk. Why Choose Narum Vege

Narum Vege Yoghurt – Probiotic Vegan Yoghurt Starter Culture

Narum Vege Yoghurt is a premium vegan yoghurt starter culture containing the clinically researched probiotic strain Lactobacillus acidophilus Er-2 strain 317/402 Narine. Each pack contains 5 sachets, each capable of fermenting 1 litre of plant-based milk — making up to 5 litres of fresh homemade vegan yoghurt from a single box. Works with both soy milk and oat milk.

Why Choose Narum Vege Yoghurt?

• Powerful Narine probiotic strain — Lactobacillus acidophilus Er-2 317/402 Narine, one of the most extensively researched probiotic strains in the world, tested on over 40,000 people
• 100% vegan — suitable for plant-based diets
• Lactose-free — ideal for those with dairy intolerance
• GMO-free ingredients
• Exceptional value — one box makes up to 5 litres of fresh probiotic yoghurt
• Works with or without a yoghurt maker — simple to prepare at home
• Pure single-strain formula — 100% Lactobacillus acidophilus Er-2 Narine, no fillers
• Established brand since 1954 — Narum is a trusted name in probiotic science

Composition

Lactobacillus acidophilus Er-2 strain 317/402 Narine (100%) — at least 10 × 10⁸ CFU per sachet. Lactose-free.

How to Prepare

Step 1: Sterilise all equipment by scalding with boiling water or heating in the oven.

Step 2: Heat 1 litre of soy or oat milk to boiling, then cool to 38–42°C.

Step 3: Dissolve the contents of one sachet in 50ml of warm milk or water (38–41°C) to create a starter.

Step 4: Add the starter to the remaining milk and stir well.

With a yoghurt maker: Pour into containers and leave for 12–14 hours until thickened. Refrigerate once set.

Without a yoghurt maker: Pour into a glass jar, keep at 38–42°C for 12–16 hours (e.g. wrapped in a thick towel or blanket). Refrigerate once set.

⚠️ Important

Do not overheat above 42°C as this will kill the live cultures. Check the temperature of your yoghurt maker carefully.

Storage

Store in a cool, dry, dark place at no higher than +8°C, out of reach of children. Can be stored at room temperature during transport.

Contents: 5 sachets × 1g | Net weight: 5g | Makes up to 5 litres | Barcode: 4850016650685 | Manufactured by: Narum (since 1954)