“Q. Why can’t I reculture yogurt made with non-dairy milk?

A. Non-dairy milk is generally cultured using a direct-set starter. Please see previous question. Heirloom cultures consume lactose as their food source and cannot survive long term culturing alternative milk. A dairy mother culture must be maintained and used to culture the non-dairy milk. If you must be completely dairy free, the Vegan Yogurt Starter is your best choice.”

I found this information here: http://www.culturesforhealth.com/yogurt-starter-frequently-asked-questions-faq

I was just wondering, with your real-world experience, if you can shed any light on this? I gather that you *do* use a bit of the previous batch to start your next one.

Thanks in advance for any answer!

I was also under the impression that the honey the bees produce for themselves gets taken and is replaced by inferior sugar. Also that it’s nigh on impossible to not crush some bees while you’re doing that.

So….doesn’t sound vegan to me. Why even use honey, when you can use agave nectar?

And a huge portion of veg-marketed soy foods are organic or certified non-GMO.