Vegan yogurt (3.3% protein)

Preparation:

1. Blend dry components together
2. Incorporate into  warm (40°C) water & coconut milk under high shear for 10 min
3. Let hydrate for 20 min under moderate agitation
4. Preheat to 60°C
5. Homogenize (2nd/1st stage) @ 150/50 bar
6. Heat to 95°C and hold for 6min
7. Cool to 43°C and inoculate with vegan culture (VEGA™ Premium from Chr. Hansen) 
8. At pH 4.6 stop fermentation,  stretch (static smoothing equipment) and fill 
9. Cool down to 4°C