The present invention relates to a seed-based product, excluding soybean seed and water, fermented by lactic acid bacteria and whose appearance, taste and final texture are very close to that of a stirred yogurt, making it a substitute for dairy yogurt, all natural. Its composition contains no additives exogenous to the seed used, especially no texturizer, which eliminates the sources of cross contamination of allergens. The present invention also relates to the process which leads to this product. The process allowing the manufacture of such a yoghurt substitute is carried out by mixing water and flour or seeds and in this case followed by grinding the seeds in the water, followed by partial gelatinization of the yoghurt substitute. the texturizing starch by elevation of the temperature at the point of gelatinization, seeding by selected amylolytic lactic acid bacteria and producing exopolysaccharides and acidification and texturing by fermentation. Thanks to the large choice of seeds used and the extreme simplicity of the formulation, the invention is suitable for persons allergic to certain plant substances. For example buckwheat yoghurt substitute is suitable for people allergic to gluten.La présente invention concerne un produit à base de graines -à l'exclusion de la graine de soja- et d'eau , fermenté par des bactéries lactiques et dont l'aspect, le goût et la texture finale se rapprochent de très près de celle d'un yaourt brassé, ce qui en fait un substitut du yaourt laitier, entièrement naturel. Sa composition ne contient aucun additif exogène à la graine employée, en particulier aucun texturant, ce qui élimine les sources de contamination croisée d'allergènes. La présente invention concerne également le procédé qui conduit à ce produit. Le procédé permettant la fabrication d'un tel substitut de yaourt, se réalise par mélange de l'eau et de farine ou de graines et dans ce cas suivi d' un broyage des graines dans l'eau, suivi d'une gélatinisation partielle de
