Advantages of Dynamic Fermentation

Chief  advantages (and disadvantages) of making soya yogurt by ‘Dynamic Fermentation’ when compared to either buying from a shop or making it yourself by the traditional method:

Growing food in your kitchen Ultra-fresh
Vegan / non-dairy Organic, slow, live culture
Can be scaled up (or down) Fermentation starts automatically
Better tasting / higher quality yogurt Off-grid friendly
Easily dismantled or moved to new location Additives by choice
Reduced ‘food-miles’ Simple, quick daily routine
Only 1 permanent moving part Gravity operated
Relies on hygiene rather than sterilisation No downtime for sterilising equipment
Minimal maintenance Potentially eternal fermentation
Offers opportunities for safe experimentation Continuous production
An opportunity to recycle plastic pots Can be slowed down or halted temporarily
Compact and lightweight Hands control of production over to you

Disadvantages

Time, effort and some skill needed in construction All experimental work is at your own risk
Takes some business away from local shops Produces yogurt in smaller batches
Essential maintenance routine Strict attention to hygiene rules necessary
Fresh taste does not last long Commercial viability unclear*

 

 

* Latest results (May 2019) indicate production at around 80% the cost in shops using a larger scale Dynamic Fermenter (gallery content 1300 cm3).